Btu

[Buffalo]

I know I ask some very specific questions. But the devil is in the detail. For arguments sake, let's use 250 and 500 gallon smokers as an example. And an easy 250 degrees in each. What kind of btu output would be expected to run these from our fires? I understand ambient temperature and amount of cold food is a factor, just wondering ruffly.
Thanks.

[Dirtytires]

Uh....what?

I think the majority of us are simple backyard fabricators. Not too sure you are going to get much of a lesson on thermodynamics and heat transfer physics on this site.

But I could be wrong....lol

[Big T]

That would be a question for Frank. You could PM him or wait and hope he sees this post.

[Buffalo]

I figured that would be to in depth. I tend to over think details at times!! I will not lose alot of sleep if it doesnt get answered.

[Chromeski]

I'm standing by until someone comes up with the link to the thread that Frank talks about btu.

[Pete Mazz]

Verticals need ~2btu/cu. in

[Mo Smoke]

Why do u want about btu output? How would you use that info?


Sent from my iPhone using Tapatalk

[Buffalo]

I honestly have no clue how I would use that info. Just a random question that popped into my mind.

[ajfoxy]

I honestly have no clue how I would use that info. Just a random question that popped into my mind.

Yeah I get those from time to time... I generally sit down and breathe deeply until it passes...

[Buffalo]

I honestly have no clue how I would use that info. Just a random question that popped into my mind.

Yeah I get those from time to time... I generally sit down and breathe deeply until it passes...

Ya, I probably need to learn how to do that!

[Mo Smoke]

That’s funny. Smoke on the brain. I get it all the time. Before u know it u will be working on a PhD in BBQ technology instead of tailgating before the big game. Best way to cure that is to cook something... gotta go old school tho...no thermometers, toys, or specials gadgets. A good spatula, tongs, whatever meat is in the freezer, and whatever seasonings you already got in the cabinet. No 48 hour marinades, no imported injection, no competition rules...just Make some of the magic that brought u here in the first place...then eat, drink, and enjoy.


Sent from my iPhone using Tapatalk

[ajfoxy]

absolutely. Enjoy the basics then improve on them all the time.

[Dirtytires]

Yes....back to basics is fun. Kinda makes me want to dust off the old traditional offset I got started on.

Almost....lol