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HillbillySmoker
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Joined: 25 May 2008
Posts: 917
Location: WV
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 Posted: Sep 29 2009 Post subject: |
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| day_trippr wrote: | Ok, I see the "pool" between the firebox and vertical, but how does heat/smoke actually get into the horizontal cooking chamber?
Don't forget a drain for the "pool"...
Cheers |
Its a reverse flow so the heat and smoke go under it to the vertical and back into the horizontal and out the stack, it will have a drain also.
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.
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| Posted: Sep 29 2009 Post subject: |
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Hillbilly, She is looking truly sharp  I am glad your door stayed in check, very nice work. 
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purplewg
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Joined: 27 Jun 2008
Posts: 1300
Location: Florida
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| Posted: Sep 29 2009 Post subject: |
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| HillbillySmoker wrote: |
Its a reverse flow so the heat and smoke go under it to the vertical and back into the horizontal and out the stack, it will have a drain also. |
HillBilly, I am a bit concerned about this part. Now my simple mind just sees the smoke going in the vertical and straight up and out the vertical stack. I'm thinking you will need a forced diverter to force (adjustable) part of the heat/smoke into the horizontal.
THEN AGAIN I COULD JUST BE ALL STUPID AN WRONG. 
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HillbillySmoker
BBQ Pro
Joined: 25 May 2008
Posts: 917
Location: WV
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| Posted: Sep 29 2009 Post subject: |
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| k.a.m. wrote: | | Hillbilly, She is looking truly sharp I am glad your door stayed in check, very nice work. |
Me too, i think it's because i went slow and the metal is thicker.
| purplewg wrote: | | HillbillySmoker wrote: |
Its a reverse flow so the heat and smoke go under it to the vertical and back into the horizontal and out the stack, it will have a drain also. |
HillBilly, I am a bit concerned about this part. Now my simple mind just sees the smoke going in the vertical and straight up and out the vertical stack. I'm thinking you will need a forced diverter to force (adjustable) part of the heat/smoke into the horizontal.
THEN AGAIN I COULD JUST BE ALL STUPID AN WRONG. |
Patience Purple-san, patience, there will be light at the end of the tunnel. 
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purplewg
BBQ Super Pro
Joined: 27 Jun 2008
Posts: 1300
Location: Florida
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| Posted: Sep 29 2009 Post subject: |
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| HillbillySmoker wrote: |
Patience Purple-san, patience, there will be light at the end of the tunnel. |
I knew you had it under control. It's just with hunting season approaching I wanted to make sure your mind was clear....
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day_trippr
BBQ Super Pro
Joined: 08 May 2009
Posts: 3206
Location: Stow, MA
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| Posted: Sep 29 2009 Post subject: |
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| HillbillySmoker wrote: | | day_trippr wrote: | Ok, I see the "pool" between the firebox and vertical, but how does heat/smoke actually get into the horizontal cooking chamber?
Don't forget a drain for the "pool"...
Cheers |
Its a reverse flow so the heat and smoke go under it to the vertical and back into the horizontal and out the stack, it will have a drain also. |
Ah, ok. I only asked because the diagram (which was otherwise excellent, btw) doesn't actually show any path back into the horizontal from the vertical.
Does this mean there will always be heat/smoke flowing through the vertical, even if you're not using it?
Cheers
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FrankennBrinkmann ECB
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DreChar
BBQ Fan
Joined: 22 Sep 2009
Posts: 179
Location: Lubbock TX
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| Posted: Sep 29 2009 Post subject: |
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| HillbillySmoker wrote: | Family visiting till Thursday so i doubt I'll get much done this week other than a little welding here and there.
Need help from reverse flow guys:
I have an idea and was wondering if anyone has done this and with what success, i need to install the angle piece in the cook chamber from the firebox then my flat plate will be welded to that and on the other side where my vertical opening is I'm going to install another piece of plate that slopes back up to the top of that opening, basically both ends will be the same, so this is going to create a bowl, which i was thinking about using to put water in which will eliminate any hot spots and provide moisture for the food.
The blue in the picture represents the water.
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It looks Great Hillbilly I would actually shorten the water plate and make it to where you can divert the flow between the upright and the main chamber that way as well. heating the upright when you don't use it may use more fule and loose more heat.
thats just my 2 cents |
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HillbillySmoker
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Joined: 25 May 2008
Posts: 917
Location: WV
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| Posted: Sep 29 2009 Post subject: |
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| purplewg wrote: | | HillbillySmoker wrote: |
Patience Purple-san, patience, there will be light at the end of the tunnel. |
I knew you had it under control. It's just with hunting season approaching I wanted to make sure your mind was clear.... |
LOL, yeah man it's getting closer and im thinking about it more and more.
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HillbillySmoker
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Location: WV
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| Posted: Sep 29 2009 Post subject: |
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Ok, i didnt want to go into detail because i wanted to mess with Purples head a little more, but to straighten things out and lesson the confusion here's what im doing, it's a reverse flow smoker, when im not using the vertical i will have a plate that slides into the vertical just above the holes i have on the left side of the horizontal and the exhaust on the vertical will be closed all heat and smoke will be drawn to the horizontal exhaust stack, and the space above that plate in the vert can be used for a food warmer, when i want to use only the vertical i will shut the horizontal exhaust off and open the vertical exhaust, when i want to use both i will open the horizontal exhaust all the way and close the vertical exhaust, the theory behind this is that the vertical being farthest away from the firebox is always less hot so by having an area above the holes going back to the horizontal it will hold heat in the vertical better and hopefully with my Budweiser engineering it will work the way i think it will, plus this allows me options to control temps to do different types of smokes in different parts of the cooker, the water idea was to be able to provide some moisture for the food, yes grease will drop down into the water pan but that shouldnt hurt anything. i think i covered everything and i hope i cleared some things up, i know the drawings dont always tell the whole story, but i have a plan i think will work.
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Last edited by HillbillySmoker on Sep 29 2009; edited 1 time in total |
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Teleking
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Joined: 26 Sep 2007
Posts: 4139
Location: Maine
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| Posted: Sep 29 2009 Post subject: |
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| HillbillySmoker wrote: | | hopefully with my Budweiser engineering it will work the way i think it will, |
 NICE  At least what your doing won't win you a Darwin award. I think Budweiser engineering has added in many Darwin awards in the past 
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purplewg
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Joined: 27 Jun 2008
Posts: 1300
Location: Florida
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| Posted: Sep 29 2009 Post subject: |
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HillBilly, I sometimes forget that I am not the only one with a Budweiser Engineering Degree.
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RLane22
BBQ Fan
Joined: 09 Jul 2009
Posts: 373
Location: Valley View TX.
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| Posted: Sep 29 2009 Post subject: |
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HillBilly this is an impressive build. Keep up the good work. i am enjoying watching this thing come together. Bow season opens here saturday and Gun only a month away. i know your chomping at the bit. Keep them pics a coming.
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HillbillySmoker
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Joined: 25 May 2008
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Location: WV
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| Posted: Sep 30 2009 Post subject: |
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| purplewg wrote: | | HillBilly, I sometimes forget that I am not the only one with a Budweiser Engineering Degree. |
LMAO
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Hydro
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Joined: 16 Sep 2009
Posts: 132
Location: DFW, TX
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| Posted: Sep 30 2009 Post subject: |
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| I have tried that by using a pan but didn't notice any difference. I've also thought about placing an enclosed pan in or near the fire box and piping the steam into the cooking area. That way the water would get plenty hot enough to evaporate and keep the humidity up to prevent dry the meat. Just a thought but with your engineering i'm sure what ever you decide will work very well. |
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HillbillySmoker
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Joined: 25 May 2008
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Location: WV
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| Posted: Sep 30 2009 Post subject: |
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| Hydro wrote: | | I have tried that by using a pan but didn't notice any difference. I've also thought about placing an enclosed pan in or near the fire box and piping the steam into the cooking area. That way the water would get plenty hot enough to evaporate and keep the humidity up to prevent dry the meat. Just a thought but with your engineering i'm sure what ever you decide will work very well. |
Welcome to TheSmokeRing Hydro, what i would be using to hold the water is the actual reverse flow plate which will be in direct contact with the flames near the firebox so it will get hot enough to boil the water, even if i dont use any water the design will still be the same, when it's done ill try it out and see how it works. it was just a curious thought i had last night.
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Teleking
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Joined: 26 Sep 2007
Posts: 4139
Location: Maine
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| Posted: Sep 30 2009 Post subject: |
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| HillbillySmoker wrote: | | what i would be using to hold the water is the actual reverse flow plate. |
Some would argue that the reverse flow will give you a little different flavor with the drippings cooking on the hot plate.
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HillbillySmoker
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Location: WV
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| Posted: Sep 30 2009 Post subject: |
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| Teleking wrote: | | HillbillySmoker wrote: | | what i would be using to hold the water is the actual reverse flow plate. |
Some would argue that the reverse flow will give you a little different flavor with the drippings cooking on the hot plate. |
Would they argue that its good or bad?
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Teleking
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Joined: 26 Sep 2007
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| Posted: Sep 30 2009 Post subject: |
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| HillbillySmoker wrote: | | Would they argue that its good or bad? |
IMO BBQ in general is all good. BBQMAN has mentioned in a few posts that the difference is subtle but noticeable as he has reverse and regular off set cookers.
I have never compared the two (side by side) but can imagine that the reverse flow will impart a flavor similar to a UDS with the drippings hitting the coals and burning off for added flavor.
Do a search as there has been many threads on the topic.
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HillbillySmoker
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Joined: 25 May 2008
Posts: 917
Location: WV
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| Posted: Sep 30 2009 Post subject: |
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| Teleking wrote: | | HillbillySmoker wrote: | | Would they argue that its good or bad? |
IMO BBQ in general is all good. BBQMAN has mentioned in a few posts that the difference is subtle but noticeable as he has reverse and regular off set cookers.
I have never compared the two (side by side) but can imagine that the reverse flow will impart a flavor similar to a UDS with the drippings hitting the coals and burning off for added flavor.
Do a search as there has been many threads on the topic. |
I'll check it out, thanks.
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mtrammel
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Joined: 24 May 2009
Posts: 423
Location: Covington, GA (Greater Atlanta)
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| Posted: Sep 30 2009 Post subject: |
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Big fan of this thread...making great progress! Suspect you'll be getting offers soon...maybe even from the deer!
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