Backwards ratio reverse flow.

[SamT]

Hey guys new member here. Not my first rodeo with bbq pits, but I moved 3 years ago and sold my pits to ease the move. I’ve been using the wife’s trager since then and it’s boring and the steak sucks.

I don’t smoke a lot, but I love to cook steak hot, and slow bbq some chicken and ribs. So my idea is to use a large propane tank 4’ long x 18” wide for grilling and the fire box. Add a small tank above it for a smoke box, reverse flow style.

So I can cook a ton of burgers or steaks and have some cooler spots closer to the firebox to do some chicken or sausage. And then have enough of a smoke box to fit a large brisket or 3 racks of ribs easily.

I’ve looked at the guidelines for all the component volumes, but I’ve never seen anything about having a larger “firebox” than smoke box. I think reverse flow is the way to go it seems superior from the ones I’ve been around. My ratios are almost exactly opposite of what your supposed to run.

Sam

[Frank_Cox]

welcome aboard!
If I'm understanding what your saying you want to do, a larger firebox is going to lead to large temp swings and more fuel usage than necessary for the size cook chamber.
what size cook chamber are you wanting?

[SamT]

I want to use the firebox as my primary cook surface. And the smoke box as a smoker. A 15.5 gallon beer keg is about the perfect size for the smoke box for me.

[Frank_Cox]

ok, but what size is the cook chamber?

[SamT]

17 long x 15 wide cylinder.

[Frank_Cox]

so that would be a very small firebox. 107% on the pitcalc is the prime spot for performance. I personally prefer to have a separate grill and smoker. it is hard to make both in one unit and have both function 100%.

here are the dimensions I would do for a pit that size.

[Tom_Heath]

My preference would also be 2 separate units. That way they both have the opportunity to work perfect.

[SamT]

Well thanks guys. I’ll just build a grill for now and then do a small smoker later.

[Rodcrafter]

I think you will be happier with them both.

[Big T]

[Squiggle]

Definitely better to have two units that work perfectly for both, than have one unit that doesn't really do either well.

[SamT]

Well I figured out a way to get everything I wanted. I built the grill how I wanted it and then added a smoke box to the side opposite of the air intake. So I can grill for a crowd if I want or drop in the reverse flow plates and smoke for a crowd.

The firebox is a little smaller than what the calculators call for, but I imagine it will work fine.

It’s not quite done. But I’m rocking along a couple evenings a week.

[Dirtytires]

Hope it works out....please keep us in the loop.

We weld in out baffle plates to seal out air leaks and ensure a good airflow for even temps. Just setting it in is going to create gaps and uneven temps. Add in undersized firebox and you may have trouble getting up to temp. What size throat did you end up with?

From a charcoal grill standpoint, I assume you are going to put your charcoal directly in the main cooking chamber as your firebox will be no use for grilling. Good hot coals for searing a steak need lots of air. Any air vents for that will also need to be sealed up tight for smoking.

[Rodcrafter]

I would like to see some more pics if you don't mind. It is going to be a bit different than most, but that is a benefit of custom building.

[SamT]

I’ll be using mesquite and pecan wood to cook with. Depending on my mood.
I’ll get some pics of th details.

The pit is setup to build a fire in the box to smoke. There is an air gate on the opposite end so I can build a fire In the cook chamber to grill.

The fire box is about 75% of what the calculator says it should be. I’m thinking worst case I just have to pull the 3rd reverse plate out and effectively have a smaller smoker.

I could weld the first plate in permanently without messing with my grilling, it’s thick metal about 14”. The rest are thin stuff.

I went out and measured. Under the plates is 13” wide and 2.5 above the bottom of the tank. The hole tank to tank is an oval that’s on the big side of 5”x8”

[SamT]

Pics

[Dirtytires]

Not many places that I'm aware of a person has access to pecan and mesquite.

I'm in the Phoenix area....you wouldn't happen to be local would you? I ask this cause I just got a cord of pecan last week and stacked it next to my mesquite.

[ajfoxy]

Ahhh dirtytires, maybe your secret stash is not so secret...

[SamT]

North central Texas. Mesquite for days, pecan is the most popular residential tree next to mulberry. I cooked yesterday on the dead limbs that fell out of the trees. Oak is east of me. I have access to some fruit woods, couple family members have small family orchards.

[Dirtytires]

Mesquite is a mainly southwest tree and with the overlap of pecan I had you at southern CA, AZ, NM or TX. Seems I'm not too far off. Thanks.

I tend to use pecan almost exclusively. It has never let me down and is pretty consistent. I may need to come out your way to pick up my next load of it however as the local wood from the pecan farms is getting tough to get. I had to settle for some pretty scrappy logs this time.