Finally got to test my new design thats been rolling around in my head until now. Down draught. There is a hole in the midplate where heat from the fire enters at the top and moves down to the entrance of the smoke stack. This is just a rough proto type we knocked up to test. I made a few changes through out the day. Looking to make a lower cost log burner. Let me know your thoughts. It my own design before someone claims it as theirs. @max_good
tossed on a small chicken and was cooked in an hour.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Very unique ideas there. Several questions. What are the temperature variations going to be like from firebox side to chimmey side? Are you thinking about splitting the door so you can get access just to the firebox?
Nope not going to split the door. It is going to be a parrilla and bbq ppit in 1 . I tossed some old bread buns in there to see the heat difference and was vvery even in the toasting. Thats about as scientic as I got today. It is at a small shop that is doing some work for me.
Great to hear. I am very interested in your design because of its possible use as a parrilla and as a smoker. Saw that possibilty right away. I think you are on to something here.
I'm really likin this, an thank ya fer includin us along, on yer Maiden Voyage!
It'll be big fun, to see what th production models end up like...
Much Respect, from here on th Prairie, Brother!
You build this youself or did the shop you were talking about put it together? If so was it from scratch? How thick is the steel? I do like the lowered smoke pipe!
3/16" Steel on this model. This is a prototype we quickly knocked together. Waiting on parts from the plasma cutter at the moment. Not quite from scratch. ( I cheated I bought the steel instead of going out and mining the Iron ore myself). Getting old and lazy I guess...
Worked fine the other day. Had some old bread in there and it toasted even across the grates. Making a few changes and simplifying the design and going to make another one to test.
the lower the stack the more heat the CC will hold in it. That is the main reason people started putting the stack right at the cook grate. Also the wider the smoke collecter is the more even the heat is in the CC cause it draws the air from the full width of the cooker instead of just straight through the middle of the CC.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
the lower the stack the more heat the CC will hold in it. That is the main reason people started putting the stack right at the cook grate. Also the wider the smoke collecter is the more even the heat is in the CC cause it draws the air from the full width of the cooker instead of just straight through the middle of the CC.
My Yoder has the stack (narrow collector) up level with the top grate, and I gotta say, it's pretty even temps. Personally I'm not a believer that it has to be lower and wider. FWIW.
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