Water tank RF Smoker

Discussion in 'Reverse Flow' started by chef phil, Oct 31, 2014.

  1. chef phil

    chef phil Newbie

    So I found this tank on CL for 50. bucks and put it out back. Then I found a home made fire place insert for 20. bucks. It was made out of 1/4 inch plate. I'll bet you all know where this is going.

    It's not entirely complete but here's some photos.











     
  2. chef phil

    chef phil Newbie

    There's also a top shelf that's not pictured yet

    Still needs

    Damper on top of the 4" flue

    A couple of thermometers on the door.

    Some meat... Beer and I call it good
     
  3. lendecatural

    lendecatural Smoking Fanatic

    Looks like you got it sealed up pretty well, doesn't seem to be leaking much smoke out of the door. Did you throw a couple of biscuits in it to see how it's heating up?
     
  4. chef phil

    chef phil Newbie

    Not yet. I used fiberglass rope around the door. I may also throw a couple of horizontal clamps on it. It gets hot enough not to touch.
     
  5. chef phil

    chef phil Newbie

    So I have run it a couple of times for about four hours to cure it and to tweak the door to make a snug fit. I also fitted two thermometers a foot from each end. the fire side is at about 285 and the far side is steady at 225. I'll take it. 

    Next I need to run some poultry to get a feel for things. 
     
  6. wolfman1955

    wolfman1955 Master of the Pit

    Chef Phil,
    Good morning! IMHO 60 deg. difference from fire box end to other end is quite a bit for a RF pit.
    Did u use any of the calculators to figure out your fire box to cook chamber opening, air inlet to fire box, stack size and height? If the FB to CC opening is not correct, to small, then the air flow in the pit could be to restricted causing the extra heat at the FB end. Same with wrong size air inlet or stack size.
    If the above is not the case and you are not happy with that much differance end to end you may want to install a heat shield plate below your RF plate here is a picture that Dave Omak drew up for someone else with the same problem.
    http://www.smokingmeatforums.com/content/type/61/id/350787
    All of that said some people like to have different temps thru there pit to allow for cooking different meats at he same time.
    Good luck with your pit!!
    Keep Smokin!!
    Wolf
     
  7. chef phil

    chef phil Newbie

    Well at this point it's all welded down. The RF plate is also set to be a water pan with a drain pipe set up. The smoker is fairly large so the different meats idea will work for me.
     
  8. wolfman1955

    wolfman1955 Master of the Pit

    Great happy smokin!
     
  9. chef phil

    chef phil Newbie

    I'll be smoking some test chickens tomorrow with seasoned mulberry. We will see what what happens.
     
  10. chef phil

    chef phil Newbie

    Thanksgiving turkey was great. I boned a 22lb. turkey whole and marinated it in fresh herbs, garlic, citrus with lots of black pepper. It came out like turkey pastrami. Delicious. I also rotisseried one for the folks that must have traditional. I brined it for two days. It came out perfect. 
     

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