![]() I played with different numbers, started out with 0.015 % then went to 0.017 %, 0.018% and now at 0.020 % of Cook chamber volume.Įxample: Say you have a Cook Chamber that is 22 in. I think the Cook chamber is a better factor, after all that is where all your smoke and heat are accumulating. I am of the opinion that Fire box volume has nothing to do with stack volume. The old rule of thumb (Feldon’s is 5% of the Fire box volume) not trying to discredit Feldon’s they have been a very useful tool and a pioneer in helping people figure out what they need. Too big an opening you lose heat and smoke to fast, to small an opening you retain to much heat and smoke creating stale smoke, so what is the magic opening (or stack ) size? Well let’s figure it out. The stack plays a very important part of your smoker’s ability to perform. The most important thing is that YOU ARE HAPPY, it’s your smoker. When it comes to the stack hold it up there, sit or tack it on, step back and take a look. ![]() You have spent a lot of time working on and building your smoker, besides working properly it needs to look good. The smoke stack is a very important part of your smoker and has to be sized properly in order for it to work well. There has been a lot of discussion on smoke stacks, how long, what diameter, how far to extend into the cook chamber. I would not attempt to tell anyone what is correct or not correct, just what works for me and some good basic information, to help folks understand how and why the stack works. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |