Firebox intake Question

Discussion in 'Reverse Flow' started by fishing1, Feb 11, 2014.

  1. I will be adding a new fresh air intake to my rf. Should this be under or over the grate where the fire will be ????      Thanks Fishing1
     
  2. crazyq

    crazyq Meat Mopper

    Below grate is always best. I try to split it half and half but if ur not getting fresh air under the fire it wont burn or draft right. You'll have cold starts too.
     
  3. You need air under your fire grate, mine is set up where it pulls air under the grate and some on top. I am going to add an additional vent higher up even with the FB to CC opening as per Dave O's recommendation to help further the efficiency .

    Gary
     
  4. crazyq

    crazyq Meat Mopper

    I thot about doing mine like that on top to give it a "push" towards the FB-CC opening Gary but havnt decided yet.
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  6. sqwib

    sqwib Smoking Guru OTBS Member

    Primary intake below the fire grate but high enough not to be affected by ash buildup.

    You can put in a secondary above the fire that you can choke down to give better control, Others have done this and reported good results, I don't see a need for it but to be fair I have never tried it as my pit functions near perfect for my style of cooking.
     
  7. I'm actually going with three levels of vents on my current build!
     
  8. crazyq

    crazyq Meat Mopper

    I guess better to have and not need then to need and not have.
     
  9. I just want more control of where I want the air to hit the fire. Dividing the vents into more levels with smaller holes was the next logical step.
     
  10. crazyq

    crazyq Meat Mopper

    Makes sense. Ive never seen one done with a vent above the grate line that far. But hey, if it works, it works.
     
  11. I actually built a couple vertices smokers years ago where I plumbed fresh air to the top of the flames with 1.25 schedule 80, The pipe pulled air from under the firebox and used the heat of the firebox to suck the oxy rich air up the pipe then exited at the top of the flames. It worked real good, but pipe didn't hold up in the harsh environment of the firebox but a few years. SO I just started raising the intakes higher to get fresh air to the flames. Took a couple years to convince people that it worked, but it's just now starting to catch on
     
  12. sqwib

    sqwib Smoking Guru OTBS Member

    I wish I had the [email protected] to try it and I would if the performance of my pit was lacking.

    Maybe next build!
     
    Last edited: Feb 12, 2014
  13. id say, if your pit is doing fine and you have already learned her ( by the looks of your cooking pics, you have) . leave it be.
     
  14. sqwib

    sqwib Smoking Guru OTBS Member

    I agree,

    Did you get my PM?
     
  15. maple sticks

    maple sticks Smoking Fanatic

    Feed my fire from the top only once tank is warm. Found heat is even across tank and from top to bottom that way. Its not a reverse flow, not sure what you would call it. Guess fire in a tank as my cooker has a basket inside both ends of the cook chamber.  Had a real problem with even temps till I added stack and started adding air at top only. Does me a good job now.
     
  16. Do you mean something like this?


    I am trying to finish my design for a build I want to finish in time for spring. Would love to try and implement this, with maybe a replaceable tube.
     

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