275 gallon RF Flame Smoker Completed

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Thanks guys... Check out the pic and let me know if the placement is correct for the heat shield.. This is why I came here.. This would have been an after thought as I found it to have hot spot... Thanks again...

 
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Yep, to keep the heat off of the RF plate.... If you want to keep more heat in the smoker, and maybe more efficient, extend the "heat deflector" plate all the way through the FB.... keep it in the CC like you have it..



And if you want to add a "plenum" to collect exhaust from the "middle" of the smoker, to try and get even temps and smoke flow, you can do that also....

 
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I like the tips... If you say it is more efficient and better heat and smoke distribution, I am all for it...Thanks ...
 
Yep, to keep the heat off of the RF plate.... If you want to keep more heat in the smoker, and maybe more efficient, extend the "heat deflector" plate all the way through the FB.... keep it in the CC like you have it..



And if you want to add a "plenum" to collect exhaust from the "middle" of the smoker, to try and get even temps and smoke flow, you can do that also....

Will my dimension change for the chimney on height, since I am starting lower on the box? 
 
Maintain the chimney the original height above the CC..... The total overall height is needed for proper chimney effect.... "draw".....

If you find the chimney is pulling too much air, which can happen, a rotating choke plate, on top of the stack, can be installed to reduce the height effect of the chimney.... if the chimney is too short, not much can be done...

One major thing to remember..... a well sealed, air tight smoker works MUCH better than one that leaks air....

Dave
 
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Roger that on the choke for the chimney.. And yes... I have an air tight egg smoker that is far one of the best smokers I have ever had... and this smoker will also be air tight... Later down the road it may even be insulated...Thanks again...
 
Having been a faithful Dave reader for a couple of years, I believe he was commenting on your green egg and your thorough understanding of what air tight really means and how important it is for a smoker to work great.
 
 
Having been a faithful Dave reader for a couple of years, I believe he was commenting on your green egg and your thorough understanding of what air tight really means and how important it is for a smoker to work great.
Ah yes indeed... It is not the Green egg.. but a cheaper version by King griller... But yes... I do know the value of air tight... it makes it so easy to control temps and that is what I am looking for on the bigger unit... Thanks for the input back on the comment...
 
In the vein of Warren Buffet, Dave is the Oracle of Omak, I wish I knew what he has forgotten about smoking meat and building a solid smoker. I've heard of the King griller, it does have some very good reviews.
 
The King griller has everything but the quality to last for the money you pay... After one year, I had to harass them to send me a new bottom due to it rusting out... It cannot withstand the high temps of cooking steaks at 700 degrees. But I can get a 16 hour smoke on it with one load of lump charcoal. I can get about 7 grillings out of one load from starting it and shutting it down... Great komodo... Just needs to be beefed up....I may make another one of those after I get done with this build.

Love all the info here and after lurking a few days looking for build Ideas, This one seem to have the techniques of building a good smoker...  So here I am about to embark on that journey..  
 
:th_nopicsye3: ..... Sooooo, you know what that means...... HAHAHAHAHAHA


That comment was....... You have all the plans ready....... You are ready to go........ Now for the pictures of the smoker during construction....... and of the food when the smoker is done...... We always want pictures of the build and the food in the smoker...

Just my "sick" sense of humor poking it's head out..... :biggrin:

Your friend Dave...... on this end.....
 
That comment was....... You have all the plans ready....... You are ready to go........ Now for the pictures of the smoker during construction....... and of the food when the smoker is done...... We always want pictures of the build and the food in the smoker...

Just my "sick" sense of humor poking it's head out.....
biggrin.gif


Your friend Dave...... on this end.....
LOL....  I gotchya now... This will be next weeks project, so you will see pics pretty quick and the progress as it goes... I just went to my other property yesterday and picked up the trailer it will be mounted to. Should be a perfect fit.

We all have our "Addictions" lol... I love building things and seeing them come to life. and this will be the project that just keeps giving after the build...lol... I like your "sick" sense of Humor...  It works for ya...lol..  Thanks for all the info Dave on the planning stage and everyone else... PICS TO COME....
 
I built one almost exactly last year and Dave was very helpful. When you do start cutting I used a cut off wheele on a angle grinder to try to keep warping down. I have realy enjoyed mine so far
 
I have a Hyper-therm plasma cutter that will not warp as it cuts... You can basically touch the cuts right when you are done as it does not put much heat...It will cut as fast as I pull...  :)
 
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