My First Smoker Build

[badboypolar]

Hello All. This forum has been of tremendous help. Lots of great info. Need some help though.

I'm almost done with my first smoker build. It's a frankenstein for sure. The cook chamber is an old coleman outdoor fireplace my buddy didn't like. The firebox is a 20 gallon air compressor tank that had rust in the wrong places. After some free metal from a construction site my buddy is working at, I'll have a smoker that cost me about $50.

Below is drawning of my smoker. Have a few questions.

1) Assuming the yellow area is 7" deep and wanting the first cooking surface near the bottom of the chamber where should I put tuning plates?

2) Is the smoke stack about right?


Thanks!

[JamesB]

Very interesting design. I think that smoke stack should be sufficient.

[DATsBBQ]

Where does the grease go? If goes down those pipes in the fire box...well I want some pictures when that happens (Note to Gator -we need a pit-ablaze smilely)

Where are you going to mount the thermometer(s)?

[badboypolar]

Acutally the pipes from the fire box into the chamber protrude above the surface by at least an inch and there is a drip can in the middle of that at the low point on the chamber. So grease won't be going into the fire box. That would be a nasty fire.

I'm thinking about having five thermometers; one in the fire box, two on each level of the cooking surface on each side of the chamber.

[3 star redneck]

one in the fire box,

Why would the temp in the fire box matter? I dont understand the theory?

[badboypolar]

It probably doesn't, but I'm a data nerd. I record data for future reference and use.

[OSD]

I put in a couple things on your pic of your purposed build for you to think about. I smoke in a vertical smoker ( Spicewine ). Getting the exhaust stack too tall can actually hurts the draw and you need a diverter plate above the 2 pipes coming from the firebox.
Somethings to think about.

smoker.jpg

Stop over to the Wanted Posters and introduce yourself and tell us about yourself.

[DJ]

Pics when ya get a chance!
dj

[badboypolar]

OSD,

Just a couple questions.

Why the change from 5" to 4" on the connection from the box to the chamber?

Is 1 1/2" enough for a solid diverter plate? Does the diverter plate replace the need for tuning plates?

Thanks!

Once it looks a little prettier I'll post some pictures.

[OSD]

OSD,

Just a couple questions.

Why the change from 5" to 4" on the connection from the box to the chamber?

You have a small cook area, it will be easier to control temps, even with 4" pipes in may be hard to keep it running at lower temps with that much heat drawing to the cook chamber. My med Spicewine only has a 2" gap to draw smoke and heat around the diverter plate and only uses a 2" exhaust. The cook chamber is over twice the size of yours.

Is 1 1/2" enough for a solid diverter plate? Does the diverter plate replace the need for tuning plates?

On a vertical you would have a solid heat diverter plate instead of tuning plates. The diverter is not 1 1/2" wide. The 1 1/2" is the gap you would leave all the way around it. Plate size would be roughly 23" X 16"
Spicewine, Backwoods, and others use this type of set-up.

Thanks!

Once it looks a little prettier I'll post some pictures.

[badboypolar]

OSD,

In that case should I lower my connecting pipes to... say 5 x 2.5" pipes? and/or lower my smoke stack to less than 12", like 8"?

I did not word my second question correctly. I understand what you are saying about the diverter plate.

Do you use the water pan?

[OSD]

On my smoker the water pan is built into the diverter plate and can be used with or without water. On a Backwoods the water pan is separate and sit on the diverter and can be used with or without the pan. The water in the pan is a heat sink and helps stabilize the cooker temps. You can even use sand in a water pan as a heat sink.

The exhaust stack should work fine anywhere from 8" to 12". Mine is 10" tall.

I'm not sure what you are asking about the 5 x 2 1/2. 4" dia pipe should work.