The Texas BBQ Forum

Hi,

I'm building a small custom reverse flow smoker.

The food chamber is 19.5" x 40" and the firebox is 16" cubed. The chimney will be on the end above the firebox.

As an FYI, I have used Feldon's pit calculator to develop all specifications.

How high up the end should the chimney hole be in the food chamber?

Should it be at or above grate level?

Should it even be close to the top of the food chamber?

Thanks in advance for your comments and suggestions.

Dave

While I prefer my exhaust as high as I can get it anywhere between the top of your cooking grate ant the top of the chamber will work fine.

Do you mind sharing why you prefer a high exhaust setting?

No particular reason other than it works up high. The whole idea of "Put your exhaust low so your meat stays in the smoke" is B.S.. If the cooker is built properly with minimal leaks you get more than enough smoke with the exhaust up high.

k.a.m. wrote:No particular reason other than it works up high. The whole idea of "Put your exhaust low so your meat stays in the smoke" is B.S.. If the cooker is built properly with minimal leaks you get more than enough smoke with the exhaust up high.

I thought the purpose of the low exhaust was to help rid the smoke while retaining heat.

Txdragon wrote:

k.a.m. wrote:No particular reason other than it works up high. The whole idea of "Put your exhaust low so your meat stays in the smoke" is B.S.. If the cooker is built properly with minimal leaks you get more than enough smoke with the exhaust up high.

I thought the purpose of the low exhaust was to help rid the smoke while retaining heat.

Nope.