![]() I have been kicking around stack size/length I am thinking that I had much rather have a shorter, larger dia. Using Feldon’s pit calculator you can size your chimney. There has been much discussion on the size and length of the smoke stack on various BBQ sites. As I told you my son and I try to build a new smoker or two every year and want the next one to be better than the last. I wrote you a few weeks back about insulating fireboxes, I have another set of questions. (My son and I try to build one or two a year when it gets cooler and his work allows) I emailed him this question two or three years ago and here is his response: I have a friend that has a PHD in Physics and is a fanatic on smoking, I have asked him many questions over the years to help me understand and improve on the smokers we build. I Never Use anything Less Than 4" I Like 4" to 6" Just Seems to work the bestĪs you can see stack lengths are all over the place depending on the stack diameter and what cook chamber percentage you use. THESE ARE EXAMPLES ONLY JUST SHOWING DIFFERENCES I played with different numbers, started out with 0.015 % then went to 0.017 %, 0.018% and now at 0.020 % of Cook chamber volume.Įxample: Say you have a Cook Chamber that is 22 in. I think the Cook chamber is a better factor, after all that is where all your smoke and heat are accumulating. I am of the opinion that Fire box volume has nothing to do with stack volume. The old rule of thumb (Feldon’s is 5% of the Fire box volume) not trying to discredit Feldon’s they have been a very useful tool and a pioneer in helping people figure out what they need. Too big an opening you lose heat and smoke to fast, to small an opening you retain to much heat and smoke creating stale smoke, so what is the magic opening (or stack ) size? Well let’s figure it out. The stack plays a very important part of your smoker’s ability to perform. ![]() The most important thing is that YOU ARE HAPPY, it’s your smoker. When it comes to the stack hold it up there, sit or tack it on, step back and take a look. You have spent a lot of time working on and building your smoker, besides working properly it needs to look good. The smoke stack is a very important part of your smoker and has to be sized properly in order for it to work well. Metal lids placed on each drum serve as dampers for adjusting intake and smoke.There has been a lot of discussion on smoke stacks, how long, what diameter, how far to extend into the cook chamber. I would not attempt to tell anyone what is correct or not correct, just what works for me and some good basic information, to help folks understand how and why the stack works. A buried smokestack between 4 and 6 inches in diameter channels smoke from the side of the firebox to the bottom of the smokehouse barrel. Two 55-gallon drums serve as the fire pit and the smokehouse, with the firebox drum buried to the rim in the ground. Fred Leak of the University of Florida provides enough smoking space for the largest cuts of a single hog but includes no separate smokestack. Other functional smoker designs demonstrate that exact smokestack measurements don't determine smoker success. ![]() Adding green hardwood fuel and decreasing the firebox vent increases smoke and moisture without lowering cooking temperatures because green wood burns hotter than ordinary charcoal, according to the Char-Griller website. Reducing stack height on a larger grill keeps smoke in the chamber longer, but other factors also affect the smoking process. ![]() Short vertical risers from 6 inches to 2 feet tall increase the draft and the maximum heat output of the firebox. Some manufactured barrel smokers use smokestacks about 3 inches in diameter for smokers with 500 to 580 square inches of grill area in the main smoking chamber.
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