Needing to double smoke chamber size..how long is ok?

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cccsmokin

Newbie
Original poster
Oct 5, 2014
5
10
Dewey oklahoma
The smoker I built has worked awesome for years now as is but I have been asked a couple of times to smoke more than I can at once lately...11 briskests And 2 rolls of Bologna was the last request! ( that was a long weekend)
My current setup has a smoke chamber 24" pipe 36" long and the firebox is18" x 24" long...I'm thinking about cutting the end off and adding an additional 36" to the smoke chamber for a total of 72" long. What I'm wondering is how long is too long? Will my far end heat up and stay there with the rest or will I run cold at the far end? Maybe increase the firebox size as well?
I was going to start from scratch and build a whole new smoker from 36" pipe until I priced it yesterday :icon_eek: $620.00 just for the smoke chamber! Figured I better find a cheaper alternative so I thought of just expanding my current smoker if possible so I come to the better smoking minds for advise!

Not a great picture but you will get the idea what I have now
 
If you are happy with the way your smoker cooks...... why screw it up... You have a great design.....

Build another small smoker for those occasions when you need more room... Then you will have 2 smokers... one for high temps and one for low and slow..

If you do add-on.... you will need a bigger firebox.... so basically you will be scrapping the current smoker....
 
yeahthat.gif


If you would please add your location to your profile it would help. Me or another member may know of a piece of pipe cheap or maybe even free.

Happy smoken.

David
 
Updated part of my profile..i live in dewey oklahoma. I thought about just building another smaller smoker but i really dont want to have 2 smokers filling up the back yard and i can get the 24" pipe cheap enough to expand this one if its feasable just wasnt sure about the length being too long
 
If you do a google search for pit calculators you can check and see how big if a chamber your current firebox will support. Your firebox is going to be your limiting factor. Another option to look at that might help is switch it to a reverse flow set up when you are making changes, that way the heat passes under and over the meat, not just over the meat and out the stack.
 
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