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Hello All I thought this build would be of interest to some even though it is a large diameter cook chamber and not what the average builder would look at. There will be some design changes that i have not seen or tried before which will be fun, hopefully during the build i can get some feed back fr...

Having the exhaust outlet in the middle of the cylinder could be affecting the draw, also will add to the leaking from the door as the smoke accumulates at the top, above the exhaust. The high heat at exhaust end could be unlevel cook chamber?

Rodcrafter wrote:I'm not sure what the plates are on the bottom of your drawing is this an additional air duct running the length of the CC?

Yes the channel at the bottom is the air duct, I want to get maximum cook racks into the chamber without increasing the diameter.

After posting this I started to redesign the smoker to the customers specs and it dawned on me that the throat size is not known until other specs are first entered into the calculator. This would affirm the first diagram is the correct one to use for the CC volume? Running in circles is so much fun!

Hello everyone I have built around 12 smokers in the last year and a half and all have been designed based on Feldons pit calculator, I am very thankful for this calculator as i could not imagine my business venture would have got this far if I had of started from scratch. That said, I do have a que...

Thanks Rod. Just to clarify, did you have the single exhaust drawing from both the CC and WC? If so, is the draw and temp through the CC affected when opening the FB/WC baffle?

I have seen a picture of the setup you mentioned in another post, do you have more photos of this smoker in other posts?

Thanks Big T, i guess the baffle from the FB wouldn't need to be that big as the heat directly over the fire would obviously be very high, also keeping it relatively small should reduce any effects of bypassing the draw through the smoker.

Thanks Smurf, stabilisers are off the shelf.

Hello I am hoping to get some advice on venting a warmer box that can also be used as a secondary cooker if possible. The smoker is for commercial indoor use with a single exhaust. Questions With 1 inch of insulation between the firebox and warmer box what temps could i expect the warmer to get too ...

I might be wrong but im sure i read somewhere that chimney wall thickness should be thin, the theory, if i remember correctly was the thinner material heated up quicker, that heat in the chimney then creates the draw through the cook chamber. Maybe this is more effective with reverse flow than stand...

The cutout in the firebox isnt important as the space below your RF or tuning plate will determine throat area.

Ok thats good to hear, Out near Gatton mate.

Thanks AJ

Testing, which image is visible? I can see both in preview, top is attachment and photo is much smaller and lower quality than dropbox.

Hello Cole, most of it is cut by cnc plasma, the cook chamber was cut with an oxy and rolled.

G'day AJ
That's odd because i can see the picture, Im using dropbox. Any suggestions for image hosting that works here?

Hello everyone. I build reverse flow pits as a side job and hope to some day do it full time. BBQ smoking is still a relatively new thing here in Australia so there is very little in the way of local forums to discuss and share ideas. I am very happy to have found a group that knows their way around...