New beer brewer to Smoking

Kyled93 · Post by **Kyled93** » December 14th, 2013, 11:10 am

Hello forum members! I am a bit new to the world of smoking and have decided to try my hand at designing a patio smoker for weekend smokes. As you can imagine I have a few questions reguaring the calculator and how they are applied. I am an engineer and have built and designed my brewery (link below) and I had no idea what was entailed with building a smoker. Believe it or not it is as complicated as my brewery. Anyhow I digress.

https://www.dropbox.com/s/6bci5le1xslww ... .41.13.jpg

I have been stuck on the couch now for the past week due to an appendix surgery ( lots of fun let me tell you). Fortunately this has give me the time to work on my design for a reverse flow smoker. I found the calculator and plugged my numbers in but I am a bit lost on the Throat size and the baffle plate? I have posted my numbers below for some advice/ help/anything.

So my main question. Is the throat area the same area that is between the firebox and the cooking chamber? If yes, does this mean that that area needs to be the same for the end of the baffle plate as well? I guess I have a misunderstanding...

As it stands right now my design has a 16" baffle plate ( width) to sit in the belly of the cook chamber. That gives it a 4" clearance from the bottom. Is this enough room or do I need to with a bigger plate?

Thanks again for the help.

Kyle

Diameter Length Volume (in³)
Cook Chamber Size 20 in. 36 in. 11,309.73 in³

Length Width Height Actual Volume (in³) Recomended Volume (in³) % Recomended Size
Firebox Size 16 in. 20 in. 16 in. 5,120.00 in³ 3,769.91 in³ 135.81%

Chimney Diameter Rec. Chimney Volume Rec. Chimney Length
Chimney Size 4 in. 256 in³ 20.3821656051 in.

Length Width Intake Area (in²) Count
Air Intake 8 in. 3 in. 15.36 in² 0.64

Throat Area (in²)
Throat Size 40.96 in.

Post by **Big T** » December 14th, 2013, 12:09 pm

The throat is the opening from the Fire Box to the Cook Chamber. I made my BP opening the same as my throat but some guys make theirs adjustable. When you mount your FB to the CC you can let the BP run at the same height or some guys raise the BP an inch higher. I see that your FB is a little on the large side, I would try to stay around 105%- 115% as it makes fire management easier. The air intake size is almost double the size that it needs to be so I would shrink that down, once you get your cooker up to temp your air intake is normally barely open. I don't know what your plans are but on the stack I'd be sure that it's above eye level even if it means using a smaller diameter stack. Once you get an idea of what you're doing you should put up a picture and then the guys on here can really give you some good input.

Gizmo · Post by **Gizmo** » December 14th, 2013, 12:26 pm

Sounds like Big T has you pointed in the right direction.

I might add a couple personal preferences….

I like a throat nearly double the recommended size to make high (400F) temps easier for cooking pizzas occasionally.

I also like an oversize draft opening because the wind never seems to stop blowing here and I like to light a charcoal chimney INSIDE the fire basket and they take a lot of air to do their job. You can always close it down small when you get her up to temp as Big T says…. fwiw

Smokeone · Post by **Smokeone** » December 14th, 2013, 12:36 pm

First of all

Glad to have you. Looks like the fellers got you headed right. Now comes the hard part, keeping yourself from getting off the couch too soon, and trying to start this project.

Gizmo · Post by **Gizmo** » December 14th, 2013, 1:34 pm

Oh ya!

Post by **Rodcrafter** » December 14th, 2013, 2:39 pm

I hope you heal up quick so you can get started ASAP. Have fun with the smoker building that is all that is required.

The Czar · Post by **The Czar** » December 14th, 2013, 4:22 pm

Welcome aboard!!!

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Rev.Mike · Post by **Rev.Mike** » December 14th, 2013, 5:00 pm

SmokinFF · Post by **SmokinFF** » December 14th, 2013, 5:14 pm

The brewing set up looks pretty complex. Good luck with the healing.

bluecatfish · Post by **bluecatfish** » December 14th, 2013, 8:43 pm

Hope you heal quick! If you can build a brewery like that building a smoker will be a breeze! Post your pictures and questions and the guys, and gals? -- on here will keep you headed in the right direction.

bstory · Post by **bstory** » December 14th, 2013, 9:22 pm

that brewery system looks awesome. Do you have to keep in the dark? I had looked into some home kits but they recommended somewhere like a basement while it does it's thing.

Kyled93 · Post by **Kyled93** » December 14th, 2013, 11:56 pm

bstory wrote: that brewery system looks awesome. Do you have to keep in the dark? I had looked into some home kits but they recommended somewhere like a basement while it does it's thing.

Ha, nah I have a stainless steel conical that's Tempature contolled. The issue here in Florida is Tempature really.

Although right now is perfect BBQ weather

. I think we hit a high today of 86!

Thnk you guys/gals for the welcome! When I can get to a computer I will scan in and post my drawings. I am really going to need some critiquing then

Kyle

jafo28 · Post by **jafo28** » December 18th, 2013, 7:58 pm

Nice brew rig! I'm also a home brewer and just use a three tier I built myself. Just getting into smoking as well, haven't started my build yet though.

Kyled93 · Post by **Kyled93** » December 18th, 2013, 10:54 pm

Well jafo28 thanks! I've been brewing for 10 years. Love the hobby, looking to start smoking while I'm mashing in. Figure I can kill two birds with one stone... I just picked p my tanks today. Two 20X36 for $40 each.

Kyled93 · Post by **Kyled93** » December 18th, 2013, 10:55 pm

https://plus.google.com/app/basic/strea ... form%253D1

Kyled93 · Post by **Kyled93** » December 26th, 2013, 8:25 pm

Ok I've got a quick question. I'm building my smoker this weekend with the hopes of doing the first smoke on New Years day

. That being said the only cut I'm not to sure of thus far is for the cook chamber door. So the engineer in me is very curious, is there an angle from the center of the cook chamber that I need to be that would have an affect on the smoker performance? Is 65 or 70 degrees sufficient? If I know the angle I can determine where to cut. Any help is very appreciated.

Kyle

Post by **Big T** » December 26th, 2013, 9:42 pm

I've read a lot of debates about the door opening. I made mine from top dead center to 1'' below the center line so that my bottom rack is at center. There are some guys that make their top cut about 4 to 6 inches down from TDC and their bottom cut at center. I made my top cut up higher because it gave me more clearance for my top rack to slide in and out with meat on them. I'm sure everybody has a reason for the way that they cut their door and so I'd say think about what you'll most likely be cooking on the top rack and be sure you'll have enough clearance.

Tinker · Post by **Tinker** » December 26th, 2013, 9:45 pm

I cut my top center and 90 degrees or quarter

Kyled93 · Post by **Kyled93** » December 27th, 2013, 4:06 pm

I feel like I already know the answer this question. Is using a galvanized tank a big no no? The outside of the tank is galvanized, but I'm not sure of the inside. Any risk? I don't for see the smoker getting over 600 Degrees...

The Czar · Post by **The Czar** » December 27th, 2013, 4:23 pm

If it is a galvanized tank I personally would not risk it…

Kyled93 · Post by **Kyled93** » December 27th, 2013, 4:32 pm

Inside or out?

SmokinFF · Post by **SmokinFF** » December 27th, 2013, 4:34 pm

It's prolly both. I wouldn't risk it.

The Czar · Post by **The Czar** » December 27th, 2013, 4:48 pm

Right....

Kyled93 · Post by **Kyled93** » December 28th, 2013, 10:13 pm

Good news it took an hour to have the entire tank professionally sand blasted to remove the galvanized coating. Back in business!

Kyled93 · Post by **Kyled93** » December 29th, 2013, 10:35 pm

Quick question, what are the issues of having a higher percentage fire box? Say 150% vs 100%?

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