Started a rehab brinkman reverseflow build

Discussion in 'Cooking, Grilling, BBQ, and Recipes' started by Nat42, Mar 9, 2017.

  1. Nat42

    Nat42 Well-Known Member

    Took a free smoker and turning into a reverse flow pit. So far it's going good and can't wait to finish

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    JAYBO, newwin and JB Weld like this.
  2. Nice! It reminds me to thaw some Ribs for this weekend!
     

  3. browning_gold_12

    browning_gold_12 Moderator<br>Deer Hunting<br>Trail Cameras<br>'07

  4. BigDuck

    BigDuck Well-Known Member

    Would ya'll care to explain how a reverse flow smoker works, in country folks terms of course, I mean it looks like all the good stuff ( smoke ) would exit before it gets to the meat?:head:
     
  5. browning_gold_12

    browning_gold_12 Moderator<br>Deer Hunting<br>Trail Cameras<br>'07

    Basically it is a firebox on one end attached to as cooking chamber buy way of a half moon shaped hole. It also has a chimney/smoke stack at the same end of the cooking chamber as the fire box is on. Individual overlapping plates or a solid plate begin at the top of the half moon hole and run the length of the chamber, except for a small gap at the other end. As the heat and smoke flow out of the fire box and under the plates, the plates get hot and give off radiant heat much like an oven. Then to exit the chamber, the smoke has to travel back across the meat on the cooking surface, above the plates, to get out of the stack at the other end.
     
  6. Nat42

    Nat42 Well-Known Member

    Yes sir
     
  7. BigDuck

    BigDuck Well-Known Member

    Thanks BG12, I see now :thumb:
     
  8. browning_gold_12

    browning_gold_12 Moderator<br>Deer Hunting<br>Trail Cameras<br>'07

  9. Redneck Jeenious Engineering!
    I love it!
     
  10. browning_gold_12

    browning_gold_12 Moderator<br>Deer Hunting<br>Trail Cameras<br>'07

    Also here is a little idea on what you can do with that small firebox you cut off... I am grill poor... Every cylindrical object I see I think of how I could make a cooker out of it!! :fit:

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  11. Nat42

    Nat42 Well-Known Member

    That's a bad azz smoker you built!
     
  12. CoyoteControlInc

    CoyoteControlInc Well-Known Member

    That is sweet!!!
     
  13. browning_gold_12

    browning_gold_12 Moderator<br>Deer Hunting<br>Trail Cameras<br>'07

    Instead of having one long solid plate, mine are 8" wide and have a piece of 1/4"x 2" flat iron welded across one end so they will overlap the next plate. That way I can take them all out and put a charcoal basket in the bottom and grill.
     
  14. Nat42

    Nat42 Well-Known Member

    Cut the firebox door yesterday evening and listen listen to a fired up gobbler the whole I did it

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  15. browning_gold_12

    browning_gold_12 Moderator<br>Deer Hunting<br>Trail Cameras<br>'07

    Nice!!! Plasma?
     
  16. Nat42

    Nat42 Well-Known Member

    Yes sir

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  17. Nat42

    Nat42 Well-Known Member

    First run the pit did ok but needs more draft so I'm adding a larger smoke stack

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  18. browning_gold_12

    browning_gold_12 Moderator<br>Deer Hunting<br>Trail Cameras<br>'07

    I would think your stack also needs to come out of the top part of the cooking chamber as the heat and smoke will be more accumulated there. Also another trick I used to get the smoke flowing out of the firebox was to build a "ramp" in the top of the firebox. Open the thread I posted about my build and look at the 6th and 14th pictures. The ceiling of my firebox is slanted upwards from the door opening to the cooking chamber opening. It eliminates any turbulence in the top of the firebox impeding the draft. In the 14th pic you can just see the heat lines from the welds inside.
     
  19. Nat42

    Nat42 Well-Known Member

    I mounted my stack below my cook rack so the smoke has to come across my meat. I cut the old stack of and went larger and it works awesome! I had to cut back on the damper because it climbed to 300 with the firebox door closed and the inlets wide open
     
  20. Nat42

    Nat42 Well-Known Member

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