![]() ![]() Browse around some of the threads in the reverse flow build section and you will see several options and use one that you think will work best for you and the hardware you have laying about. Note that the location of the stack differs compared to the traditional style. I've seen guys also put a dam at the far end from the fire box and and put the pipe out the bottom of the cook chamber and just adjust the level of the whole cooker so it will drain towards that end, it won't take much. Should I cut a drainhole under the baffel plate to remove fat or make a drip tray above baffle leading to a hole in the side of the cooking chamber with an. Reverse flow - The heat and smoke generated in the firebox travels into a segregated lower portion of the cooking chamber before making a turn and 'reversing flow' over your meat and out the exhaust stack. Some guys split it along the length and put in a piece of angle iron to act as a trough and dam off the end with a hole to a pipe out the bottom of the cook chamber. I have seen the fat drain done several ways. Make sure to go ahead and run that chimney up around 30" above the cook chamber, it will draw better at that length. The smoke will be able to circulate like a wire mesh or rod cooking grate but hold heat better. He reported that it works very well since it is thicker than most mesh allowing it to hold more even heat. I have a friend that uses one of those for his cooking surface mounted above the RF plate by about 5". With its unique smoke flow pattern, you have the opportunity to avail maximum potential out of the smoke before it exists through a vertical smokestack. ![]() On the drilled plate, I saw the picture of the plate you had that was drilled. Meat smoked in a reverse flow offset smoker will be definitely according to your desires that is mouth-watering and tenders that everyone likes. Its all stainless hope not to have to buy anything apart from temp gauges Heres some pics off the scrap material im hope to use. Sorry this is a bit longwinded but iv got so many questions and no one to ask. Will weld it back together but thought it would be easier to fit baffel etc first. Based on what I have seen, I recognize that the distance between the end of the baffle plate and the far end of the main smoke chamber (opposite from the firebox) is a significant measurement to allow even and. Should I cut a drainhole under the baffel plate to remove fat or make a drip tray above baffle leading to a hole in the side of the cooking chamber with an outlet valve.Īs I was making a barrel style bbq iv cut the pipe im using in half. I have pulled this together based on preliminary research and smokers I've viewed. Do I need to put holes in it that start off small firebox side then get bigger as I get to the opposite side? Im unsure how to fo about a baffle plate. Iv done a bit or research which is how I came across this gold mine of a forum and think I want to make an offset reverse flow smoker. I work as a welder and was making a barrel bbq out off stainless 16" pipe until I came across bbq smokers online. Hi im from england and had not heard of smokers untill recently never seen one dont know anyone who has. ![]()
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