Problem with insulated cabinet smoker

[mheath]

Hello all,

I built a vertical insulated square cabinet smoker, similar to a lone star grills. firebox on the bottom, heat shield and racks on top. I am running a bbq guru with no water and i cook hot and fast. I would like to set temp at 325 F. My problem is that it has a huge temperature differential from the bottom to the top rack. If I am running 325 at the bottom it is way down at 200-225 at the top rack, even with no meat on the racks.

Is my chimney not large enough to allow the hot air to go up in the cabinet? The only time is seems that any air smoke is coming out is when the Guru is forcing it out.

I don't have any exact dimensions on me but it is about 22" by 22" by 55" tall internal dimensions with firebox. There is an inch gap all the way around the heat diffuser and a 1" gap on the left and right side of the racks.

[forty_creek]

I'm not going to claim to be an expert w/ vertical cookers. However chimney height doesn't effect a vertical as it does an offset or RF. Most verticals I have had the most success cooking on were the Backwoods. Where the smoke flowed up the walls and entered at the top. Drawed to the bottom and then back up in an inner chimney. These allow for more even temps.
With all that I think you should be getting better temp ratios top to bottom. May need a thicker shadow plate. Might try a pan of water... The higher temp on the bottom is due the radiant heat.
jm2cw...
You got any pics??


Drankin, Smokin and Dreamin

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[Pete Mazz]

What are you using to measure the temps? Pics would help. Running it empty isn't a good way to tell what's happening either.

[Rodcrafter]

Welcome to the crew,


1. I wonder how long you let it run before establishing this is the way it is?
2. What did you test these temps with?
3. Have you done the biscuit test?
4. Some dims on the FB and stack and air intakes without the GURU?
5. How did you set this fire up?
6. Sometimes we have to close the stack down a bit to hold the temp in the cc.

Don't loose heart! we may just have to learn how to use it correctly.

jm2cw

[mheath]

metimes we have to close the stack down

Definitely don't want to use water in it, I switched to cooking hot and fast. It does fine if I put water in it and run 225. The temps even out.

[mheath]

1. it will keep a minimum 100 degree difference from top to bottom all day long. With meat on or empty. I have been using it all winter. Most of the time it is fine, I just set the guru probe near the meat and it will control well, but when I want to cook more meat it is irritating to have to rotate the racks.
2. variety of things, is used 2 Dots last time, and switched them to verify.
3. no need I know it is way colder on top because the bottom food cooks at the rate I expect the top food is way behind.
4. I have not ran it without the GURU.
5. ? Charcoal, lump or briquette, maze and not. If I don't use the maze it will sometimes overshoot.
6. If I close the stack down it doesn't seem to change it other than to make it worse.

Welcome to the crew,


1. I wonder how long you let it run before establishing this is the way it is?
2. What did you test these temps with?
3. Have you done the biscuit test?
4. Some dims on the FB and stack and air intakes without the GURU?
5. How did you set this fire up?
6. Sometimes we have to close the stack down a bit to hold the temp in the cc.

Don't loose heart! we may just have to learn how to use it correctly.

jm2cw

[mheath]

can't seem to figure out pictures

[Rodcrafter]

Where's Gizmo at a time like this

Here is the link to "the pic how to"

viewtopic.php?f=50&t=1874#p27485

[mheath]

[mheath]

Cool, got the pictures! This was obviously before paint. In the top picture you can see the heat deflector/water pan.

[Rodcrafter]

I would try to run it with out the GURU to see what it does. I just seems like there isn't enough air moving to get the job done. How thick are the walls on the inside. Everything has to get hot before this stuff works right. Like maybe the guru is letting it stop before the miracle happens. You need CC temp not air flow temp, if you get what I'm saying. Maybe just try it.

[forty_creek]

What cfm is that guru? I'm leaning towards RC thgts...might need more air


Drankin, Smokin and Dreamin

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[Rodcrafter]

I'm thinking the whole thing is never really getting up to temp. Once she gets hot all over it should stay that way with a smaller fire. My cabinet isn't insulated (yet) but it is 1/4" plate. That steel must get hot before I can allow the fire size to be reduced.


Making memories.

[mheath]

I figured it out! The water pan was either too big or too close to the firebox. I cut it out and it works great now!

[The Czar]

Stupid water pans

[Rodcrafter]

Oh great news!!!!


Making memories.

[Squiggle]

Nice work dude, well done!

[Big T]

I've never had any luck with a water pan , glad you figured it out

[Brisket Envy]

I figured it out! The water pan was either too big or too close to the firebox. I cut it out and it works great now!

I am interested in your solution. Are you saying there is now no water pan or deflector plate?
...or did you move it away from the fire?
Do you feel that it was restricting the air flow, or was just radiating too much heat to the bottom rack?
How far apart are the temps now, top to bottom?

I am about to start a vertical smoker to install inside a food truck, and am considering direct flow, instead of reverse flow.

Thanks

[StorkQ]

I figured it out! The water pan was either too big or too close to the firebox. I cut it out and it works great now!

Could you please share what the current setup is? Cause if you cut it out than you end up with a grill more or less. Thanks.