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#1 JD DANNELS OFFLINE  

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Posted May 14, 2011 - 01:45 PM

I would like to build a Smoker for Family and Church Dinners.
What are the advantages and or disadvantages of cross draft vs Reverse draft?
And could one build a box on top of thefirebox as a warmer/oven?

#2 middleageddeere OFFLINE  

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Posted May 14, 2011 - 05:50 PM

Well, I can't help with your question but I can add...what is cross draft or reverse draft? I could guess but I would be interested to know the real answer.

#3 NUTNDUN OFFLINE  

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Posted May 14, 2011 - 06:43 PM

I don't know what a reverse draft is but I am pretty sure the cross draft is when the firebox is on the side venting into the cooking chamber at the lower one side and the exhaust is at the top far side from the inlet with vents to control temp. This is the setup we have, we bought a Char Broil at Lowes last summer when they went on sale, couldn't pass it up for $99 and it is the big one.
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#4 JD DANNELS OFFLINE  

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Posted May 14, 2011 - 07:01 PM

Yes that is a good descriotion of a Cross Draft smoker and I too have been using one(Brinkman Smoke N Pit) for about 12 yrs. It is very much like your Char-Broil, my son has one.
The Reverse Draft has the stack close to the firebox. The Smoke runs under plates to the far end of the chamber and has to travel back to the stack to exit. My understanding is it gives a more even heat?
The problem I have seen with my Brinkman is that it can get too hot near the firebox,especially after refueling . And Temp can be inconsistant in different areas of the chamber.

I did stumble onto a forum with a thread on modifying The Brinkman to improve on that drawback.
And may experiment with that before I go to building a new unit.
Mine is showing the years and needs a repaint and a new liner in the firebox, so I may do that, put a baffle in to channel the heat under the grates part way across the chamber.
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#5 NUTNDUN OFFLINE  

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Posted May 14, 2011 - 07:29 PM

Yep ours is the same way. Right beside the firebox where the smoke / heat first enters the cooking chamber is really hot and depending on what you might be cooking you have to make sure to rotate it. If you modify yours I would love to see pics of what you did.

We are still newbs with smoking. I need to get some apple and cherry wood to smoke with, we have only used oak so far and while it still tasted great it was a little overpowering in a way.

#6 JD DANNELS OFFLINE  

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Posted May 14, 2011 - 07:56 PM

I like the oak for Beef & Pork. I do think the Apple & Cherry is best for poultry.
I'll find a link to that thread and post it. It's about 8 pages long with a lot of good info.
The guy who started it is a proffessor in pyro engineering in New Mexico and teaches a class on Barbeque.
My niece said she could get me some apple,cherry & Pear. They heat their home with wood and are cutting down a neighbors abandoned orchard.
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#7 JD DANNELS OFFLINE  

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Posted May 14, 2011 - 08:36 PM

The Smoke Ring :: View topic - Project Brinkman SnP Update w/phase 2 mods
Here is the link to the mods, and they should work on any cross draft pit
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#8 dstaggs OFFLINE  

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Posted May 14, 2011 - 09:32 PM

pecan is the best wood ( also like geen fruit wood, if wood dry soak overnight in water).
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#9 JD DANNELS OFFLINE  

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Posted May 14, 2011 - 09:42 PM

pecan is the best wood ( also like geen fruit wood, if wood dry soak overnight in water).


I can't argue that. But I think it depends on the region of the country where you are. I'm not likely to find Pecan unless I travel 300-400 miles due south. Oak & Hickory I can find pretty easily. Muleberry is something of a trash tree found in every fence row around here and is pretty good smoking wood.
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#10 NUTNDUN OFFLINE  

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Posted May 14, 2011 - 09:59 PM

We just cut down 4 persimmons trees. I am curious to see how it does for smoking since it is a fruit wood.

#11 JD DANNELS OFFLINE  

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Posted May 14, 2011 - 10:41 PM

We just cut down 4 persimmons trees. I am curious to see how it does for smoking since it is a fruit wood.

I understand that stuff is almost hard as steel. It should burn slow.

#12 NUTNDUN OFFLINE  

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Posted May 14, 2011 - 10:47 PM

It cut like butter, will find out how it does once it dries out some.

#13 Chuck_050382 OFFLINE  

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Posted May 15, 2011 - 07:21 AM

My smoker is reverse flow, the goal was more even heat distribution. I will try to help you in any way i can if you need help of suggestions on the construction.

#14 NUTNDUN OFFLINE  

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Posted May 15, 2011 - 07:36 AM

My smoker is reverse flow, the goal was more even heat distribution. I will try to help you in any way i can if you need help of suggestions on the construction.


Chuck, are you working on a Sunday or did you get internet at the house now?

#15 middleageddeere OFFLINE  

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Posted May 15, 2011 - 07:50 AM

You guys are making me hungry! I saw one that was a charcoal/smoker set up. I am thinking about that one. I can't justify a smoker but the wife and I both prefer charcoal over propane. And I would love to try a smoker.




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