Hello all,

I am new here and am going to build my own smoker with an offset firebox.

Can anyone tell me a good method of controlling the air movement in thepit?
The only smokers I have seen close up are the small ones sold at Home Depot
but I want to make a large one on a trailer.

I assume I need air to come into the firebox, I am thinking of the bottom
back of the firebox would be a good place, forebox door would face the rear
of the trailer, but I am not sure where to place air inlets or am I sure of
how to make it. I could do a sliding mechanism or a rotary one like the
small smokers had. Any suggestions? Anything unique out there that would
add to the "Cool" factor of my smoker? Might as well make it cool, right.

I also will need something to let air into the pit from the firebox. On the
small pits this is nothing more than a large hole between the two. Is this
ok or should I make this adjustable as well? My plan is to place a plate
the length of the pit so that the heat and smoke have to travel the length
of the pit, then move up and around the food, then exit the stack on the
same end as the firebox. I saw this on a pit on the web and like the idea.
More even heat was the claim and it makes sense.

I will also need air control on the smoke stack. I have read mostly that
this should be left completely open so as to not let the smoke create
creosote. Does everyone agree with that? I can put some type of control here
either with a flat plate that rotates like a choke on a lawnmower engine or
I can use a cap like those on farm tractor exhaust (but with some kind of
adjustment). I will want to have a cap anyway to keep rain out, correct?

The design in general is to use an 8ft pipe that is 32" in diameter. Cap
the ends and cut out the doors, etc... Square firebox.

Just need to make sure I get the flow right with heat and smoke movement.

Also, what do you NOT like about your pit and how would you change it?

I plan on building a large grill on the front end of the smoker to allow
hamburgers and other grillable items to be cooked there. I will also be
(probably) adding a turkey fryer as well.

I am a blacksmith and welder and have no problem with the fabrication, just
a little confusion of what I would want later after using it a while. Sure
would like to do it in a way that in ten years, I still would not change
anything.

I would welcome any and all replies on this topic. I have searched the web
for a couple weeks and see many great pits but none of them show the
controlling of the air (heat and smoke).

Thanks for all the great information so far, looking forward to tasting the
first thing I cook in it.

Bob

"Bob" wrote in message

I am new here and am going to build my own smoker with an offset firebox.

Can anyone tell me a good method of controlling the air movement in
thepit?

I assume I need air to come into the firebox, I am thinking of the bottom
back of the firebox would be a good place, forebox door would face the
rear
of the trailer, but I am not sure where to place air inlets or am I sure
of
how to make it. I could do a sliding mechanism or a rotary one like the
small smokers had. Any suggestions?

My plan is to place a plate
the length of the pit so that the heat and smoke have to travel the length
of the pit, then move up and around the food, then exit the stack on the
same end as the firebox. I saw this on a pit on the web and like the idea.
More even heat was the claim and it makes sense.

I will also need air control on the smoke stack. I have read mostly that
this should be left completely open so as to not let the smoke create
creosote. Does everyone agree with that? I can put some type of control
here
either with a flat plate that rotates like a choke on a lawnmower engine
or
I can use a cap like those on farm tractor exhaust (but with some kind of
adjustment). I will want to have a cap anyway to keep rain out, correct?

Just need to make sure I get the flow right with heat and smoke movement.


Thanks for all the great information so far, looking forward to tasting
the
first thing I cook in it.


I don't know about running the smoke through the pit and out the same end as
the fire box. Have never seen it, but it might be a good idea. However,
I don't really see a need for it - if it was such a great idea than it seems
that the high end pits would be using it. If it ain't broke, don't fix
it - but on the other hand, it might a revolutionary idea just waiting to
happen.

In my years of experience I have never seen the need to control the smoke
output. A cover, yes, to keep the rain out, but when cooking this is
always wide open. I want the smoke & heat to flow over the food, but not
linger. Therefore, I always keep the intake vent open some to facilitate
the smoke flow. I roughly control the temp by the amount of fuel (wood),
and then use the intake vent to fine tune the temp - but almost never
operate with it completely closed.

Don't think this is any help in your design, but however I built it, I would
keep these principles in mind.

Bob (another one)

"Bob" wrote in message
...
Hello all,

I am new here and am going to build my own smoker with an offset firebox.

Can anyone tell me a good method of controlling the air movement in
thepit?
The only smokers I have seen close up are the small ones sold at Home
Depot
but I want to make a large one on a trailer.
snip
I would welcome any and all replies on this topic. I have searched the web
for a couple weeks and see many great pits but none of them show the
controlling of the air (heat and smoke).

Thanks for all the great information so far, looking forward to tasting
the
first thing I cook in it.

Bob

Bob,
Have fun! I'd recommend going to a BBQ cookoff and checking out all the pits
there and asking the same questions. You'll find friendly folks happy to
help. A note on the plate all the way across, my neighbor has one like that
and it is more uniform heat across the pit, and it does smell great when the
fat drips onto the hot plate!. There's one large manufacturer that makes all
their pits that way. That's a good thing bad thing, some people want
different temperature zones.
N.D.

Thanks guys.

Is there a way to find out where cookoffs are held?

I am just on the outskirts of Dallas, TX so I would assume that there are
some in this area.

I was thinking the plate would make my smoker a little bit "idiot proof" for
my own lack of experience. I could make the plate removable with a stack on
both ends to get the best of both worlds. That sounds like a smart thing to
do.

I plan on hand forging my utencils and hanging them on a rack (somewhere) on
the smoker and more near the grill.

Is there any rules for where in the pit the smoke stack needs to start? I
have seen some that are just pipes welded onto the skin of the pit and
others that are inside the pit a few inches. Does it matter?

It sure is great having experience a few keystrokes away.
Thanks,

Bob


"Bob" wrote in message
...
Hello all,

I am new here and am going to build my own smoker with an offset firebox.

Can anyone tell me a good method of controlling the air movement in
thepit?
The only smokers I have seen close up are the small ones sold at Home
Depot
but I want to make a large one on a trailer.

I assume I need air to come into the firebox, I am thinking of the bottom
back of the firebox would be a good place, forebox door would face the
rear
of the trailer, but I am not sure where to place air inlets or am I sure
of
how to make it. I could do a sliding mechanism or a rotary one like the
small smokers had. Any suggestions? Anything unique out there that would
add to the "Cool" factor of my smoker? Might as well make it cool, right.

I also will need something to let air into the pit from the firebox. On
the
small pits this is nothing more than a large hole between the two. Is this
ok or should I make this adjustable as well? My plan is to place a plate
the length of the pit so that the heat and smoke have to travel the length
of the pit, then move up and around the food, then exit the stack on the
same end as the firebox. I saw this on a pit on the web and like the idea.
More even heat was the claim and it makes sense.

I will also need air control on the smoke stack. I have read mostly that
this should be left completely open so as to not let the smoke create
creosote. Does everyone agree with that? I can put some type of control
here
either with a flat plate that rotates like a choke on a lawnmower engine
or
I can use a cap like those on farm tractor exhaust (but with some kind of
adjustment). I will want to have a cap anyway to keep rain out, correct?

The design in general is to use an 8ft pipe that is 32" in diameter. Cap
the ends and cut out the doors, etc... Square firebox.

Just need to make sure I get the flow right with heat and smoke movement.

Also, what do you NOT like about your pit and how would you change it?

I plan on building a large grill on the front end of the smoker to allow
hamburgers and other grillable items to be cooked there. I will also be
(probably) adding a turkey fryer as well.

I am a blacksmith and welder and have no problem with the fabrication,
just
a little confusion of what I would want later after using it a while. Sure
would like to do it in a way that in ten years, I still would not change
anything.

I would welcome any and all replies on this topic. I have searched the web
for a couple weeks and see many great pits but none of them show the
controlling of the air (heat and smoke).

Thanks for all the great information so far, looking forward to tasting
the
first thing I cook in it.

Bob

"Bob" wrote in message
...
Thanks guys.

Is there a way to find out where cookoffs are held?

I am just on the outskirts of Dallas, TX so I would assume that there are
some in this area.

I was thinking the plate would make my smoker a little bit "idiot proof" for
my own lack of experience. I could make the plate removable with a stack on
both ends to get the best of both worlds. That sounds like a smart thing to
do.

I plan on hand forging my utencils and hanging them on a rack (somewhere) on
the smoker and more near the grill.

Is there any rules for where in the pit the smoke stack needs to start? I
have seen some that are just pipes welded onto the skin of the pit and
others that are inside the pit a few inches. Does it matter?

It sure is great having experience a few keystrokes away.
Thanks,

Bob

Collective wisdom around here on the smoke stack is that it should be
approximately at cooking grate height.

I did see a pit as you described with the stack on the same end as the fire box
and a solid plate running down the center. Don't recall any comments on the
cooking performance though.

Klose will "tune" a pit using a similar idea. My understanding though is that
they use multiple plates set at various spaces, depending on each individual
pit. I believe they loose fit them, fire up the pit and then adjust them until
they're satisfied that it's reasonably evened out. Typically more spacing as you
move away from the fire box. Then weld them into place. The stack is typically
on the end opposite the fire box.

_________
ht_redneck

"Bob" wrote in message
...
Thanks guys.

Is there a way to find out where cookoffs are held?

I am just on the outskirts of Dallas, TX so I would assume that there are
some in this area.

I was thinking the plate would make my smoker a little bit "idiot proof" for
my own lack of experience. I could make the plate removable with a stack on
both ends to get the best of both worlds. That sounds like a smart thing to
do.

I plan on hand forging my utencils and hanging them on a rack (somewhere) on
the smoker and more near the grill.

Is there any rules for where in the pit the smoke stack needs to start? I
have seen some that are just pipes welded onto the skin of the pit and
others that are inside the pit a few inches. Does it matter?

It sure is great having experience a few keystrokes away.
Thanks,

Bob

Collective wisdom around here on the smoke stack is that it should be
approximately at cooking grate height.

I did see a pit as you described with the stack on the same end as the fire box
and a solid plate running down the center. Don't recall any comments on the
cooking performance though.

Klose will "tune" a pit using a similar idea. My understanding though is that
they use multiple plates set at various spaces, depending on each individual
pit. I believe they loose fit them, fire up the pit and then adjust them until
they're satisfied that it's reasonably evened out. Typically more spacing as you
move away from the fire box. Then weld them into place. The stack is typically
on the end opposite the fire box.

_________
ht_redneck

"Bob" wrote in message
...
Thanks guys.

Is there a way to find out where cookoffs are held?

I am just on the outskirts of Dallas, TX so I would assume that there are
some in this area.
snip
Bob,
Go to www.barbequenews.com they have all of the BBQ cookoffs anywhere in the
country listed.
I just got a letter from the Hearne TX CofC for their cookoff in Sept. But
that's a while to wait. There's one in Wichita Falls this weekend.

N.D.

"Bob" wrote in message
...
Thanks guys.

Is there a way to find out where cookoffs are held?

I am just on the outskirts of Dallas, TX so I would assume that there are
some in this area.
snip
Bob,
Go to www.barbequenews.com they have all of the BBQ cookoffs anywhere in the
country listed.
I just got a letter from the Hearne TX CofC for their cookoff in Sept. But
that's a while to wait. There's one in Wichita Falls this weekend.

N.D.

"Bob" wrote in message
...
snip

I also will need something to let air into the pit from the firebox. On
the
small pits this is nothing more than a large hole between the two. Is this
ok or should I make this adjustable as well? My plan is to place a plate
the length of the pit so that the heat and smoke have to travel the length
of the pit, then move up and around the food, then exit the stack on the
same end as the firebox. I saw this on a pit on the web and like the idea.
More even heat was the claim and it makes sense.

snip

I have a Mech. Engineerin' buddy that built a pit. He used a plate that was
graduated to allow so much heat out as the asmoke traveled along from one
end to the other with the stack at the end. He said this was that same
concept that HVAC guys use when they duct a building. dunno, just passin
along.

also,

I am curious if there is a set ratio of firebox size to chamber size? Is
there a standard formula or is it more a range of usable mesurements?

just curious,
ag

who may build a small offset pit cause it takes a lot of work and fuel to
get the big brick pit up to temp for just two racks.

"Bob" wrote in message
...
snip

I also will need something to let air into the pit from the firebox. On
the
small pits this is nothing more than a large hole between the two. Is this
ok or should I make this adjustable as well? My plan is to place a plate
the length of the pit so that the heat and smoke have to travel the length
of the pit, then move up and around the food, then exit the stack on the
same end as the firebox. I saw this on a pit on the web and like the idea.
More even heat was the claim and it makes sense.

snip

I have a Mech. Engineerin' buddy that built a pit. He used a plate that was
graduated to allow so much heat out as the asmoke traveled along from one
end to the other with the stack at the end. He said this was that same
concept that HVAC guys use when they duct a building. dunno, just passin
along.

also,

I am curious if there is a set ratio of firebox size to chamber size? Is
there a standard formula or is it more a range of usable mesurements?

just curious,
ag

who may build a small offset pit cause it takes a lot of work and fuel to
get the big brick pit up to temp for just two racks.

Thanks Tyler,

It is definately going to be trial and error for me until I get things
right. Thanks for the stack height info, If I were to have two racks, the
stack should be even with the lower rack, is that what you mean? This way
everything is in smoke all the time?

Bob

(please notice I figured out the bottom posting thing) Thanks to all for not
chewing me out over doing it wrong the first few times.


"Tyler Hopper" wrote in message
...

"Bob" wrote in message
...
Thanks guys.

Is there a way to find out where cookoffs are held?

I am just on the outskirts of Dallas, TX so I would assume that there
are
some in this area.

I was thinking the plate would make my smoker a little bit "idiot proof"
for
my own lack of experience. I could make the plate removable with a
stack on
both ends to get the best of both worlds. That sounds like a smart thing
to
do.

I plan on hand forging my utencils and hanging them on a rack
(somewhere) on
the smoker and more near the grill.

Is there any rules for where in the pit the smoke stack needs to start?
I
have seen some that are just pipes welded onto the skin of the pit and
others that are inside the pit a few inches. Does it matter?

It sure is great having experience a few keystrokes away.
Thanks,

Bob

Collective wisdom around here on the smoke stack is that it should be
approximately at cooking grate height.

I did see a pit as you described with the stack on the same end as the
fire box
and a solid plate running down the center. Don't recall any comments on
the
cooking performance though.

Klose will "tune" a pit using a similar idea. My understanding though is
that
they use multiple plates set at various spaces, depending on each
individual
pit. I believe they loose fit them, fire up the pit and then adjust them
until
they're satisfied that it's reasonably evened out. Typically more spacing
as you
move away from the fire box. Then weld them into place. The stack is
typically
on the end opposite the fire box.

_________
ht_redneck

Thanks Tyler,

It is definately going to be trial and error for me until I get things
right. Thanks for the stack height info, If I were to have two racks, the
stack should be even with the lower rack, is that what you mean? This way
everything is in smoke all the time?

Bob

(please notice I figured out the bottom posting thing) Thanks to all for not
chewing me out over doing it wrong the first few times.


"Tyler Hopper" wrote in message
...

"Bob" wrote in message
...
Thanks guys.

Is there a way to find out where cookoffs are held?

I am just on the outskirts of Dallas, TX so I would assume that there
are
some in this area.

I was thinking the plate would make my smoker a little bit "idiot proof"
for
my own lack of experience. I could make the plate removable with a
stack on
both ends to get the best of both worlds. That sounds like a smart thing
to
do.

I plan on hand forging my utencils and hanging them on a rack
(somewhere) on
the smoker and more near the grill.

Is there any rules for where in the pit the smoke stack needs to start?
I
have seen some that are just pipes welded onto the skin of the pit and
others that are inside the pit a few inches. Does it matter?

It sure is great having experience a few keystrokes away.
Thanks,

Bob

Collective wisdom around here on the smoke stack is that it should be
approximately at cooking grate height.

I did see a pit as you described with the stack on the same end as the
fire box
and a solid plate running down the center. Don't recall any comments on
the
cooking performance though.

Klose will "tune" a pit using a similar idea. My understanding though is
that
they use multiple plates set at various spaces, depending on each
individual
pit. I believe they loose fit them, fire up the pit and then adjust them
until
they're satisfied that it's reasonably evened out. Typically more spacing
as you
move away from the fire box. Then weld them into place. The stack is
typically
on the end opposite the fire box.

_________
ht_redneck