Determine the route and velocity you want to allow that heat and smoke to take and put your meat in its path. Heat and smoke want to go up and they will find a way to do that. In my humble, uneducated opinion, the science is simple. A few mods can mean the difference between great meat and outstanding meat. The real secret to a great smoke is to know your smoker and learn what it takes to get the results you want. However, if you completely close the stack baffle you won't have air flow and your fire will die eventually. The temp control is critical and I find that the fire box baffle is the primary way to control that. The diameter is what determines the amount of smoke and heat released. I personally don't believe the length of the stack really makes that much of a difference. ![]() So the two work in tandem to control the heat and the length of time the smoke stays in the chamber. The fire chamber needs air to burn the fuel so the baffle there is used to regulate the air intake thus the temperature. With that said, the damper or baffle, as we all know, is also used to control the heat. I think that the diameter probably should be around 15% the dia. If the sound of the fan is weak, there might be some grime or build-up is preventing it to function properly. 2.During the cooking time, check the fan and listen to the sound of a fan. Obviously if your stack is to small in diameter you will have issues. 1.For ensuring sufficient airflow you need to check that the grill is on a level surface. The baffle is used to regulate how much volume you want to allow to escape. However, I believe the diameter does make a difference in the amount or volume of smoke that is allowed to escape the chamber. So if your stack is 10" or 30" in length it shouldn't make that much of a difference at the temperatures we usually smoke at. The thing about smoke and heat is that it rises. But I may add some length to get the smoke away from the face like Lightfoot did to his. For example my Oklahoma Joe has a Chamber/tank length of 35" and the diameter is 17", so the stack should be 11.6" x 5.25"? The above referenced calculator says my stack should be 25.7" x 3". Your smokers are probably very good and that holds true for your design but there may be some exceptions. Photographs of each build are only available through our professional services.Click to expand.I am not sure that would hold true for every situation. However, please keep in mind colors are limited and options depend on what we have in inventory. If you would like to make a request for certain patina colors, we will do our best to accommodate. ![]() Each probe will allow six wires.Įach of our pits has its own unique patina finish and is truly one of a kind. Customized trailers made of solid steel 3"x 2" tubing, allowing you to work from the ground or from the deck. Cooking chamber 80" x 36" grate (12 briskets) Break-away smoke stack at 8" in diameter. 24" inside diameter firebox, semi-insulated or fully-insulated ![]() Precision airflow results in a quicker cook and saves you the time and effort of rotating meat. We placed our efforts within computational fluid dynamics to ensure this unit burns extremely even (+or - 5 degrees across the entire grate). We build the 500 on skids, or we can mount it on our 3"x 2" solid steel tube, work from the ground trailer or a deck trailer (shown in product photos). This offset provides a lot of cook room delivering the best of results in live fire BBQ. You will find our offsets in establishments who have earned such accolades as Texas Monthly Top 50 BBQ Joints, 2019 Food and Wine Chef of the year, James Beard finalists and more. Our 500's are being used daily by multiple award winning pitmasters around the U.S. The 500 gallon, we call "The Bull," is a great option for catering, pop ups or the centerpiece of your pit house.
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