The Texas BBQ Forum

Looking forward to reading your results.

I have some questions about the smokestack. Is my smokestack to small? How large can it be before getting to large?

Artur wrote:I have some questions about the smokestack. Is my smokestack to small? How large can it be before getting to large?

In my opinion yes.
I would use a 6" ID 36" tall.
At 5.75 and 48" tall in my opinion is slowing your draft and the cooker cannot breathe properly.
Even an 8" at 36" tall would be better.

36" from the top of the cc or from where I attached it?

Artur wrote:36" from the top of the cc or from where I attached it?

36" total length. Meaning if you start at the plenum go 36" up from there.
Are you planning on raising your plenum?

Ok. Not for now. It's somewhat complicated so I'll see first how it works if I just do the intakes, fire grate and change the smokestack. I'll probably add a baffle plate at the FB to CC opening.

Artur wrote:Ok. Not for now. It's somewhat complicated so I'll see first how it works if I just do the intakes, fire grate and change the smokestack. I'll probably add a baffle plate at the FB to CC opening.

A baffle plate to direct the heat smoke down?

Yes. Is it a bad idea?

Artur wrote:Yes. Is it a bad idea?

Your exhaust is below your grate correct?

Mostly. The top of the exhaust is just a bit higher than the bottom grate.

Artur wrote:Mostly. The top of the exhaust is just a bit higher than the bottom grate.

Then if I were you I would point the deflector up like a Jambo. This will allow the heat smoke to rise and come down. if you push it down and create a good draft everything will basically move below grate level.
This is a Jambo.

Now since your opening is below grate your firebox side will suffer doing this.
What I would do before any deflector is do the mods then see what it does.

I'm working on the modifications now. How small should I be able to get the temperature difference from one side to the other?

Artur wrote:I'm working on the modifications now. How small should I be able to get the temperature difference from one side to the other?

I’d guess you will see 50* or more with the end closest to the firebox running the hottest. A ThermoWorks 2 or 4 channel temp unit would tell you pretty accurately what your temps are. The grate temp probe has a clip to keep the tip where the temp sensing actually happens suspended. On a needle probe, run it through a potato with the tip fully protruding and set the potato on the grate.
Or, do the biscuit test. get your smoker up to temp and open a tube of ready made biscuits. Spread them out on the grates and cook. This will give you a good visual as to where your hot and cool spots are.



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Artur wrote:I'm working on the modifications now. How small should I be able to get the temperature difference from one side to the other?

Without tuning plates I would think at any given time 50° to 75° left to right.
Your temps will change with a loaded cooker as apposed to an empty or even 1/2 full cooker because the meat changes the flow of the cooker.