500 gallon (i guess reverse)

[tmaven]

Hello everyone!

I would like to build 500 gallon smoker (Ordered 0.26x100x42-inch tube).

I want to have stable temperatures across the smoker. Not sure if I can handle same temperatures across 100-inch normal offset smoker. (But I saw video of Moberg Smokers and that was pretty accurrate!). Normal/Reverse? Would like to do one type of meat (pulled pork with ribs or alone briskets).

But I have few questions regarding the build.

I used calculator: Click here : bbq pit calc

Firebox:
35x35x35 (102%)

Chimney:
Round 8x42


But I have few questions:
Green question mark: As per calculator, this should be 343 in^2. That is pretty clear, but.. How should I cut it? Leave some space from top (as heat shield). Or it should be in same level as top of firebox.

Orange question mark: I guess this should be exactly same as firebox > cooking chamber hole (343 in^2). Right?

Brown question mark: I will have cylinder shape, so there is no "tank round shape" to help the airflow. Do you you any bent plate to have "fake tank round" shape?

Red question mark: Hole for chimney will be round 8-inch as rest of chimney. Right? Do you count chimney lenght from hole or from top of smoker?

Thanks a lot!

[Dirtytires]

—- the top of the firebox is usually the bottom of the baffle plate.

—- yes, best if gap is same size as throat.

—- a tank obviously has a bell on each end and a pipe does not. You don’t need to do anything special in this area as either will work.

—-in theory, the thickness of the smoker would indeed count as chiminey legnth but we are only talking about 0.25 inch so not really a factor.

Sounds like a big build....you cooking for an army?

[tmaven]

—- the top of the firebox is usually the bottom of the baffle plate.

—- yes, best if gap is same size as throat.

—- a tank obviously has a bell on each end and a pipe does not. You don’t need to do anything special in this area as either will work.

—-in theory, the thickness of the smoker would indeed count as chiminey legnth but we are only talking about 0.25 inch so not really a factor.

Sounds like a big build....you cooking for an army?

thanks Dirtytires! Well want to open bbq joint in Czech Republic with proper smokers. I have my custom offset (120x60 cm), where I can smoke just +-30kg of meat. Plus I have different temperatures across the CC due to wrong layout. So this time I want to be 100% sure what I'm doing. It wont be cheap build.

[Chromeski]

I believe chimney height refers to distance from top of cc. Your image shows chimney coming from side of cc. I may be wrong here, but I think you need to calculate from top of cc.

[tmaven]

progress

[Chromeski]

Got the biggest part done

[tmaven]

So first "blue print" ..

FB to CC is 400 in^2 (2 580 cm^2)

CC - plate opening is little more.

Have question regarding space between first cooking grade and that opening. Should I leave space there? (12 cm currently 4.72 in) (that red line on picture 2)

Plate will have little tilt (from 40 cm to 38 cm; V shape). So it will leave 10 cm (3.93inch) between cooking grade and plate.


Any recommendation?

[Big T]

You don't have to leave any space between the door edge and BP gap, you can go right up to the edge of the grease dam if you want. Just don't put anything over the BP gap. The BP gap needs to be the same as the throat (opening from FB to CC) or up to 25% smaller but not larger than the throat. I would install the BP level front to back and end to end, also the "V" in the plate isn't really needed, just extra work. The distance between the BP and bottom cooking grate is right in the middle of the recommended spacing 2''-6'' so it'll work fine.

[tmaven]

You don't have to leave any space between the door edge and BP gap, you can go right up to the edge of the grease dam if you want. Just don't put anything over the BP gap. The BP gap needs to be the same as the throat (opening from FB to CC) or up to 25% smaller but not larger than the throat. I would install the BP level front to back and end to end, also the "V" in the plate isn't really needed, just extra work. The distance between the BP and bottom cooking grate is right in the middle of the recommended spacing 2''-6'' so it'll work fine.

Thanks Big T!

Will move it closer to gap to get bigger doors
FB to CC is 400 in^2 (2580 cm^2). Plate gap is bigger (2600-2700 cm^2). < So I will rather make it few square centimeters smaller.
I will remove the V shape. You are right, one plate will be easier to install.

Thanks again for the help!


Added side look:

[tmaven]

Ok applied changes.

I guess I will use circle chimney (looks far better, something like mobergs).

Placed thermometers as well, good?

Thanks everyone!

[tmaven]

So far..

[Chromeski]

Looks great. I like it

[ajfoxy]

Looking really nice. Good build.

[Dirtytires]

Great progress...looks really nice.

Don’t mean to be critical but most of us use ‘flat’ expanded metal instead of the ‘raised’ because it is easier to move food on and clean. Nothing wrong with what you have but thought I would mention.

[Big T]

[tmaven]

Great progress...looks really nice.

Don’t mean to be critical but most of us use ‘flat’ expanded metal instead of the ‘raised’ because it is easier to move food on and clean. Nothing wrong with what you have but thought I would mention.

I think i will buy flat stainless steel anyway to get business approval...

This one is temporary and it will take a lot of canola oil before smoke

[highlucks]

Nice work so far.

[Dirtytires]

I’m not aware of expanded metal in stainless....is it?

[Smurf]

I’ve got a piece roughly 2’x4’ that I’m gonna use on a Santa Maria grill one of these years

[Dirtytires]

Cool...learned something today...

[tmaven]

I’m not aware of expanded metal in stainless....is it?

I know one company in Czech Republic, which is doing that.

[Dirtytires]

I’m here in the states...don’t even want to think about the shipping on a 4x8 sheet....lol

[tmaven]

Paint job done

[Chromeski]

Looks great just not very portable

[ajfoxy]

Looks good. Just needs a trailer.