Reverse Flow Smoker

FATNECK · Post by **FATNECK** » May 13th, 2014, 8:38 pm

Hey Guys. First time posting on the site. I have gotten a lot of information by reading other post. I just finish a reverse flow build last week. Thanks to Frank for drawing up some nice plans for me. I did a test run on Sunday with a couple racks of ribs and some chicken wings. Things went okay for the first test but I think my times were off abit. The ribs turn out a little crispy and the wing could have came off sooner. Practice will make things better.

I have built plenty of cookers out of oil drums and 55gal drums but not a reverse flow. Should the firebox temp be the same as the cooking chamber or should it be higher? I noticed that my firebox stay @450-500 degrees to maintain 225-250 in the cooking chamber. I'm using a 4 inch long probe on the door but was thinking a 12 inch probe might give me more of a accurate reading in the middle of the cooker. Any suggestion would be great.

The Czar · Post by **The Czar** » May 13th, 2014, 9:04 pm

Those numbers are perfect man.....just keep cooking!!!!

And sweet rig!!!!

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DUAYNE B · Post by **DUAYNE B** » May 13th, 2014, 9:11 pm

Thats a really cool lokin unit, glad you posted. The firebox and cc are gonna be far apart as for temp. I think Gizmo runs a gauge on his firebox and will be able to answer somewhat in a more technical answer. But I know I can cook of the top of box fb with no problem at all.... nice job

Post by **Big T** » May 13th, 2014, 10:12 pm

That's a sweet rig you've got there. The CC temps will definitely be different than your FB temps.

Puff · Post by **Puff** » May 13th, 2014, 10:56 pm

I'll add that my rf firebox is about the same AFTER it settles down to a regular burn and may go higher when I add wood. My cook chamber is then anywhere from 250-350 depending on damping

Gizmo · Post by **Gizmo** » May 14th, 2014, 6:51 am

Nice looking rig!

On the rigs where I've installed the FB probe I always just watch it for the first dozen cooks just to see what it likes. After I know this temp I can begin to anticipate where it's going to be in about 15 minutes. That's all.

Obviously none of us care what the actual FB temp is as long as we hit the target temp we want in the CC - BUT - if we can predict what it's going to do then it can be helpful.

After all …. all these rigs have the same purpose; Drop a fire temp to a cook temp. That's it.

DUAYNE B · Post by **DUAYNE B** » May 14th, 2014, 9:07 am

i was really looking for some high tech words from you Rick lol........

SmokinFF · Post by **SmokinFF** » May 14th, 2014, 12:19 pm

and what they said.

FATNECK · Post by **FATNECK** » May 14th, 2014, 9:01 pm

Thanks guys for your response on the FB question. Having a probe on FB is for peace of mind. I have to say that this unit holds heat very well. My old cooker was a converted oil drum which I mainly did indirect cooking in it. For 15 butts it would take me around 12 to 13 hours to cook. Should I expect my cooking time to decrease some or just keep a carefully eye on it. It seems that the fuel comsumption was pretty good as well. For a 6 hour test, I use @5lbs of lump charcoal and 15 pieces of small hickory and red oak logs.

Gizmo · Post by **Gizmo** » May 15th, 2014, 5:29 am

At first glance I'd say that sounds pretty stingy on fuel.
As for time, I'd say you're in the ballpark but that always seems like it's more up to the hog - when it's done it's done…..

FATNECK · Post by **FATNECK** » May 15th, 2014, 8:02 am

Gizmo- I ran for about 8 hours total. I started with lighting and heating the cooking chamber for about 1.5 to 2 hours. I used bag of miniature hickory logs(1.5 cu ft bag) from bass pro. They seem pretty dried and burn quick. And I added maybe 4-6 pieces of per burn oak. Maybe a little more adjustment with the dampers could help. Intake I cut back to half and exhaust was almost wide open. I think the cooker is awesome it just needs a little playing around with.

Thanks again for your and everyone's advice.

Post by **Rodcrafter** » May 15th, 2014, 9:59 am

I'm glad you are on the crew, as for the issues your having with your cooker, it looks to me like it will all workout with some test burning and getting to know the cooker's sweet spot. Each cooker has a bit different behavior given ambient temps wind conditions and direction. But after getting to know how she behaves it becomes clear what is needed to get the desired result. You have a really amazing cooker, I'm sure you will enjoy the fruit of your labor for a long time to come as soon as you get to know her.

jm2cw

Rev.Mike · Post by **Rev.Mike** » May 15th, 2014, 12:28 pm

FATNECK · Post by **FATNECK** » May 15th, 2014, 1:58 pm

Thanks for the input Rodcrafter and Rev. Mike. We will be doing a little slow dance this weekend. I'm cooking 80lbs of butts, 24 racks of ribs and 40lbs of wings. So I will just hold on tightly and let her lead. Ill keep feeding her when she's ready. Will try to get some pictures up this weekend.

Post by **Rodcrafter** » May 15th, 2014, 2:39 pm

DUAYNE B · Post by **DUAYNE B** » May 15th, 2014, 7:26 pm

That will be a good test. Cant wait to see the results,,,,,,,,,,,,,,,,

FATNECK · Post by **FATNECK** » May 18th, 2014, 1:40 pm

Quick update on yesterday cooking. I smoked 11 butts, 16 of 24 racks of St. Louis ribs and 30lbs of wings. Things went a whole better than last week test run. I'm thinking that I had a problem with the air intake on the firebox last weekend, so i change the way they open. Before they open from back to front so I flipped them and now they open from front to back. I'm thinking since the fire is normal at the back of the firebox, flipping them would help. I did notice a huge differnece with that small adjustment. I added a few extra gauages inside of cooker and notice that I had a 30 degree difference between the door gauage and one inside of cooker(Door 200 and Cooker 230ish).

The smoker rolled for about 18 hours yesterday. We feeded about 60 family members and friends. Some times I think I over do it just because. If you leave hunger, its your own fault. Guess its time to vacuum seal some pulled pork and 8 racks of ribs that didn't get cooked.

SoloQue · Post by **SoloQue** » May 18th, 2014, 1:46 pm

SOME CALL IT WORK BUT THAT'S LIVIN IT UP IN MY PARTS

Rev.Mike · Post by **Rev.Mike** » May 18th, 2014, 2:59 pm

The Czar · Post by **The Czar** » May 18th, 2014, 3:08 pm

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DUAYNE B · Post by **DUAYNE B** » May 18th, 2014, 6:14 pm

NICEEEEE, thats a good amount of meat for 60 people, I can give you my address for the leftovers, please add a nice spicy sauce to go with.

Super B · Post by **Super B** » October 8th, 2014, 7:50 pm

Got some temp legs under it.

Puff · Post by **Puff** » October 8th, 2014, 9:13 pm

This is really a nice innovation out of the realm of the tank smoker. I still read about guys Delaying their build because a tank is not locally available.. But it has been clearly demonstrated here on the site that sheet steel can be brought together to make a smoke containment vessel capable of some fantastic cooking.

This style gets my blood running through my veins. Sweet! Great job

Grabber70Mach · Post by **Grabber70Mach** » October 9th, 2014, 8:28 am

That is a nice looking cooker and some really good looking grub.

From infinity and beyond

Post by **Rodcrafter** » October 10th, 2014, 7:05 am

I think DC is right on this one.

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