Need some help

Discussion in 'Propane Smokers' started by garyhibbert, May 31, 2015.

  1. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Morning all

    As I posted earlier, I converted my wood/charcoal burner to propane

    http://www.smokingmeatforums.com/f/92/smoking-supplies-equipment

    I'm very happy with the conversion--heat and temp stability is great.  What is not great is the smoke flow from my mailbox mod over the meat and out the chimney.  The smoke enters the CC just fine then, instead of flowing around my meat and out the exhaust, it is drawn into the firebox and gets burned up.  I do have some smoke around the meat, but none coming out the chimney.

    It is obviously a drafting problem, but I'm not sure how to correct it.  I keep the vents into the firebox wide open, and the chimney (which I have extended by 4" as a test) is wide open.  I plan to put a 12" extension on the chimney and see what that will do.  Perhaps I need a deflector plate between the firebox and the CC??  

    My last cook, I even tried putting the AMNPS in the CC between the firebox and the meat.  Same result--smoke headed toward the firebox--but I did get more onto the meat.  When I took the meat off and turned off the burner, I had TBS coming out the chimney within 1 minute.

    I'm open to any and all ideas, thoughts, suggestions, etc.

    The following 2 pics are of the CC and the burner location in the firebox.


     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Is the burner venture (air inlet) outside the FB... It should be for safety reasons.... Without proper air through the venturi and gas delivery orifice, you've got problems....... That being said, if all is OK, close off the air supply to the FB so there is no recirculating air.. There might be enough air flow, through the smoker, using just the air from the burner... If that is the case, your smoker will be seriously short of oxygen... it will have been consumed by the flame... that creates a low oxygen environment... but the AMNPS "might work" delivering smoke to the Cook Chamber...

    If you were to cook a roast, for several hours, like 12-24 which some do, like I do... that could be a breeding ground for botulism.. and other stuff... .

    All of this is speculation as I can't see how the smoker is put together... fully....

    More pictures of the complete system would help..
     
  3. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hi Dave

    No, the venturi is inside the firebox, right at the vent.  I'll take and post some more pics when I get home.

    This is the vent I leave wide open--just happens to be closed in this pic.


    Thanks

    Gary
     
  4. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Evening Dave

    Sorry for the delay--its that work thing.

    Took some more pics. Wasn't sure just what you needed.

    Vent end of firebox--burner just barely inside

    Venturi just inside firebox






    I'm just not sure whether having the venturi inside the firebox would draw enough air to create a draft in the CC, but it does seem reasonable. If that turns out to be true, or if it is a safety factor, I can easily mod it and mount the burner venturi outside the box.

    Gary
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Venturi outside then the smoke should not recirculate.....
     
  6. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Dave

    I'll try that this weekend (pretty sure I have at least one day off).  If that's what the problem is, it should be a pretty easy fix.

    Thanks for the help.  Really appreciate it.

    Gary
     

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