Hello from Martinique FWI

[ChrisFWI]

Hello fellow smokers,

I live in Martinique, and I've been reading you for a few years. I have a 2 weber kettles, I used to smoke in an UDS, but now I am ready to build my first reverse flow smoker. I have 3 SS solar heater tanks (no liner, food grade quality) :
- 1 of 17.5 x76 inches
- 2 of 17.5 x 44 inches
I fear to use the whole 76 inches long tank as a CC, I just need to be able to charge a whole lamb in it. is there a diameter / lenght ratio?
What design would you suggest for this project?
Offset or center feed?
I thouht about using the longer one upright (firebox down and warming cabinet up) and a 44 tank as a cooking chamber.

Thanks for your input.
Keep on smoking

Chris

[Dirtytires]

Did you say you wanted to do a lamb? Im not sure that diameter will allow it.

[ajfoxy]

Welcome... yep I think it might be a tad small. At best it would be very tight.

[ChrisFWI]

Ok, thanks for your answers, if it is to tight, I'll cut the beast.

Knowing the diameter 17.5", wich lenght do you think is best for a reverse flow?

[Big T]

Welcome aboard!! I would use the 44'' tank for the CC.

[ChrisFWI]

Thank you Big T, I Will put it in the calculator.
I Will post pics as soon as I start building.

[Pete Mazz]

Welcome

[ChrisFWI]

Thanks Pete

[Rodcrafter]

Welcome to the crew!

That diameter is going to be tight for a whole anything, and I'm not trying to talk you out of an idea. This is the thing, the area under the baffle plate will require say 1/4 th your diameter then the space above the baffle plate and below the grate brings you up to 1/2 the CC used up. This leaves you no more than 9" to cook in. That will work for some things, ribs, chicken, brisket, pork shoulder, but an animal that still has a skeleton will be touching the top of the CC which is the very hottest part of the CC.

Sorry to sound so discouraging but I just don't see it being ideal for what you're looking to do with it.


JM2CW

[ChrisFWI]

Thanks Rodcrafter for you input, I just have to forget the whole lamb thing, it seems that I have to cut the lamb in parts, no matter... the result will be the same. I plan to do a lot of Ribs, shoulder, and try the brisket.

[Rodcrafter]

Now you’re talking! I prefer to cook whole hogs in parts too. I mean they look neat in one piece but there’s a trade off. The ribs are over cooked the loin is too by the time the quarters are even close. In pieces you take it off as it’s done and eat that part while waiting for the rest.


Sent from my iPhone using Tapatalk

[ChrisFWI]

That’s right Sir.