Smoker project

[Borr 7,774]

So I've decided to make myself a wood fired offset smoker, this may drag out somewhat as I'm hoping to use mostly reclaimed bits and pieces, I'll be stick welding it as I can't justify getting a mig atm, partly as a home smoker and possibly as a prototype if I decide to make a bigger one but I'll probably stop at this one....anyway so it begins, I purchased a knackered air compressor for £40, bought a rotary wire brush for a tenner so £50 in so far....2hrs in....

[Borr 7,774]

Not sure on finish yet....

[leegreen 2,247]

What's the diameter of that, may serve you well to make some kind of baffle for it. A fire box, feeding a small space, it would get pretty hot near the fire end. 

[FLATTOP 5,162]

My boys hand built smoker had the fire box on the right hand side if you stood facing it and the chimney on the same side of the box, but with baffles inside the smoker allowing the smoke to stay in longer before coming out of the chimney, there was a hole and bolt holes and a covering plate on the opposite side to allow the chimney to go either side.

Looking forward to seeing how it comes on and performs.

[Borr 7,774]

8 hours ago, leegreen said:

What's the diameter of that, may serve you well to make some kind of baffle for it. A fire box, feeding a small space, it would get pretty hot near the fire end. 

Yeah it'll be an off set with a fire box one end and a chimney the other. It's around 400mm diameter so not so big..

[Borr 7,774]

It's actually 450mm diameter so better than I'd hoped, hoping to get a frame together this evening, grinding now as welding will be quieter lol...

[leegreen 2,247]

Yeah, that's much better. That extra 50mm will make loads more volume. Google  off set smoker diffusers/deflector/baffle, or something like that. They are good if you want to cook lots and want to even the heat about. If you're not cooking loads, you just work out the heat zone and use them accordingly. I use a piece of 6mm plate to cover the fire box inlet, it works decent enough. I'd like to get a bigger plate and stagger some holes in strategic places, but it's getting a bit deep and I have too many things on the go. I have recently got a Kamado and I've been getting to grips with that, super controllable and very forgiving.

[Borr 7,774]

7 hours ago, leegreen said:

Yeah, that's much better. That extra 50mm will make loads more volume. Google  off set smoker diffusers/deflector/baffle, or something like that. They are good if you want to cook lots and want to even the heat about. If you're not cooking loads, you just work out the heat zone and use them accordingly. I use a piece of 6mm plate to cover the fire box inlet, it works decent enough. I'd like to get a bigger plate and stagger some holes in strategic places, but it's getting a bit deep and I have too many things on the go. I have recently got a Kamado and I've been getting to grips with that, super controllable and very forgiving.

Yep I've had a kamado for about 4 years , been amazing , great for walk away cooking , not sure how much use I'll get out of the off set but it's a back up if the kamado gives up the ghost...

[leegreen 2,247]

11 hours ago, Borr said:

Yep I've had a kamado for about 4 years , been amazing , great for walk away cooking , not sure how much use I'll get out of the off set but it's a back up if the kamado gives up the ghost...

It's good to have bits .  I've had the off set since covid. I've only used it about a couple of dozen times. I've done all sorts including grilling. To learn it proper, I got a block of Meater probes and I fitted 2 well placed temperature gauges. Top tip, make sure your wood is proper dry, otherwise your food can taste musky/sappy/mildew and not too clever. I have gone as far as to fill a little caravan, with trays of wood (cut up chestnut fence posts}and leave the dehumidifier on for a few days. It worked well.

Your off set is an event and an enjoyable one. Have fun and meat belly 

[FLATTOP 5,162]

19 hours ago, leegreen said:

Google  off set smoker diffusers/deflector/baffle,

I am not 100% but I think they are known as reverse baffles. 

[FLATTOP 5,162]

This is what Dr Google says 

a reverse baffle smoker, the heat and smoke travel under a baffle plate, then reverse direction to flow back over the cooking surface before exiting through the chimney.This design promotes more even temperature distribution and can result in a more consistent cook. 

 

Here's a more detailed explanation:

How it works:

1. 1. Firebox:

   The fire is started in the firebox, typically located on one side of the smoker.
2. 2. Baffle Plate:

   A metal plate, known as a baffle, is positioned beneath the cooking grates. It directs the heat and smoke from the firebox to travel underneath it.
3. 3. Reverse Flow:

   After traveling under the baffle, the heat and smoke are forced to reverse direction and flow back over the cooking grates.
4. 4. Exhaust:

   Finally, the smoke and heat exit the cooking chamber through the chimney, usually located on the same side as the firebox. 

    

Key Benefits:

• Even Temperature Distribution:

  The reverse flow design helps to equalize the temperature throughout the cooking chamber, minimizing hot and cold spots.
• Consistent Cooking:

  Because of the even temperature, reverse flow smokers are often favored for long, slow cooks, like brisket or pork shoulder, where consistency is crucial.
• Potential for Moist Cook Chamber:

  The design can help to retain moisture in the cooking chamber, which is beneficial for certain types of meat. 

   

Potential Downsides:

• Lighter Smoke Flavor:

  Some cooks find that reverse flow smokers produce a slightly lighter smoke flavor due to the cleaner burning and potentially reduced contact time between the smoke and the food.
• Maintenance:

  The baffle plate can accumulate grease and debris, requiring regular cleaning to