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Started By
Message
re: Offset smoker rebuild
Posted on 6/4/20 at 7:58 am to AlxTgr
Posted on 6/4/20 at 7:58 am to AlxTgr
That guy kills me with the way he acts like he’s a professional on everything. When it’s blatantly obvious he has zero personal experience on whatever the subject is. Spends his life in cyber land and can’t pour piss out of a boot
1
Posted on 6/4/20 at 9:26 am to MobileJosh
Ah mobile josh melting over another one of my posts. 
Posted on 6/4/20 at 1:27 pm to TH03
I mean, this happens to you a lot. If it were just the OT or the Rant, I would understand. A little self-reflection would not hurt.
Posted on 6/4/20 at 4:06 pm to AlxTgr
I’m a newbie with my offset, so not an expert but also not clueless. I wasn’t trying to bash you or anything, I was just trying to understand the thought behind it and how it works.
Outside of a few overdone topics on this board, I don’t post the same here as I do the OT, so that’s definitely not my intent in this thread and sorry if it came off that way.
Mobile josh for whatever reason just likes to follow me on this board and say that same thing over and over. It’s bizarre.
Outside of a few overdone topics on this board, I don’t post the same here as I do the OT, so that’s definitely not my intent in this thread and sorry if it came off that way.
Mobile josh for whatever reason just likes to follow me on this board and say that same thing over and over. It’s bizarre.
Posted on 6/4/20 at 4:08 pm to TH03
Posted on 6/4/20 at 4:16 pm to AlxTgr
quote:
AlxTgr
quote:
TH03
Glad you guys worked this out.
Posted on 6/4/20 at 4:21 pm to SmokedBrisket2018
At the end of the day, it’s barbecue. A time where we get to sit outside and tend a fire all day while drinking good beer just to be rewarded with a delicious meal afterwards.
It’s so beautiful.
It’s so beautiful.
Posted on 6/6/20 at 5:36 pm to AlxTgr
Alright, lets get a few things out of the way:
The gas volume leaving a fire is basically the same as the temperature adjusted air volume entering the fire.
So, unless you know the size of the air intake and the temperature differential created by the fire, you cannot know whether the exit tube is the correct size. I don't fault anyone for questioning the design, but it was thought out. It was designed to be fan-controlled from the beginning. And I know that none of you know the size of the air intake.
Next point. Seriously, look up Charles' Law and learn how to use it. This will give you the gas volume exiting the fire box based on the gas volume entering based on the temperature differential. The exit tube does not restrict the airflow, the intake does.
Because the gas (smoke) temp leaving the cook chamber is less than the temp of the gas entering the cook chamber, using the same size tube ensures that there is no "restriction."
Draft is created by the smokestack effect which is basically the same as siphoning. The draft is caused by the difference in the height of the air intake and the top of the smokestack. As long as the stack doesn't restrict the flow, which it doesn't, making it any bigger isn't going to assist the draft, which will be restricted by the air intake, the smallest part of the air flow of this, and almost any, smoker.
Finally, almost none of this matters for this smoker due to the pressure created by the fan. The smoke is going to flow through, white or blue, no matter what. This particular pit, due to the volume it must burn to keep up to temp (because it's not insulated, like my stainless smoker) is going to push through mostly clean, blue smoke. When fresh wood is added, there will be some white smoke, but only briefly.
The gas volume leaving a fire is basically the same as the temperature adjusted air volume entering the fire.
So, unless you know the size of the air intake and the temperature differential created by the fire, you cannot know whether the exit tube is the correct size. I don't fault anyone for questioning the design, but it was thought out. It was designed to be fan-controlled from the beginning. And I know that none of you know the size of the air intake.
Next point. Seriously, look up Charles' Law and learn how to use it. This will give you the gas volume exiting the fire box based on the gas volume entering based on the temperature differential. The exit tube does not restrict the airflow, the intake does.
Because the gas (smoke) temp leaving the cook chamber is less than the temp of the gas entering the cook chamber, using the same size tube ensures that there is no "restriction."
Draft is created by the smokestack effect which is basically the same as siphoning. The draft is caused by the difference in the height of the air intake and the top of the smokestack. As long as the stack doesn't restrict the flow, which it doesn't, making it any bigger isn't going to assist the draft, which will be restricted by the air intake, the smallest part of the air flow of this, and almost any, smoker.
Finally, almost none of this matters for this smoker due to the pressure created by the fan. The smoke is going to flow through, white or blue, no matter what. This particular pit, due to the volume it must burn to keep up to temp (because it's not insulated, like my stainless smoker) is going to push through mostly clean, blue smoke. When fresh wood is added, there will be some white smoke, but only briefly.
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