Hello from Martinique FWI

Tell us a little about yourself!
Post Reply
ChrisFWI
beginner
beginner
Posts: 16
Joined: June 4th, 2016, 8:56 pm

Hello from Martinique FWI

Post by ChrisFWI » May 9th, 2018, 12:22 pm

Hello fellow smokers,

I live in Martinique, and I've been reading you for a few years. I have a 2 weber kettles, I used to smoke in an UDS, but now I am ready to build my first reverse flow smoker. I have 3 SS solar heater tanks (no liner, food grade quality) :
- 1 of 17.5 x76 inches
- 2 of 17.5 x 44 inches
I fear to use the whole 76 inches long tank as a CC, I just need to be able to charge a whole lamb in it. is there a diameter / lenght ratio?
What design would you suggest for this project?
Offset or center feed?
I thouht about using the longer one upright (firebox down and warming cabinet up) and a 44 tank as a cooking chamber.

Thanks for your input.
Keep on smoking

Chris
You do not have the required permissions to view the files attached to this post.



User avatar
Dirtytires
Expert
Expert
Posts: 1426
Joined: November 24th, 2015, 12:36 am
Title: It ain't broke...yet
BBQ Comp Team Name: Dont compete...cook for events once in a while
Location: Phoenix, Az

Re: Hello from Martinique FWI

Post by Dirtytires » May 9th, 2018, 3:15 pm

Did you say you wanted to do a lamb? Im not sure that diameter will allow it.



User avatar
ajfoxy
Expert
Expert
Posts: 1844
Joined: April 12th, 2016, 8:07 pm
Title: Neophyte Smoker Bldr
BBQ Comp Team Name: Not competing yet...
Location: Brisbane, Queensland, Australia

Re: Hello from Martinique FWI

Post by ajfoxy » May 9th, 2018, 4:30 pm

Welcome... yep I think it might be a tad small. At best it would be very tight.


Learning generally boils down to "Repetition or the avoidance of pain", some people learn by doing, some by watching and some just have to pee on the electric fence.

Whether you think that you can, or that you can't, you are usually right. Henry Ford

ChrisFWI
beginner
beginner
Posts: 16
Joined: June 4th, 2016, 8:56 pm

Re: Hello from Martinique FWI

Post by ChrisFWI » May 9th, 2018, 4:43 pm

Ok, thanks for your answers, if it is to tight, I'll cut the beast.

Knowing the diameter 17.5", wich lenght do you think is best for a reverse flow?



User avatar
Big T
Moderator
Moderator
Posts: 5014
Joined: September 1st, 2013, 2:40 pm
Title: Go Getter
BBQ Comp Team Name: Backyard Boys
Location: Lower Alabama

Re: Hello from Martinique FWI

Post by Big T » May 9th, 2018, 7:08 pm

Welcome aboard!! I would use the 44'' tank for the CC.


Measure Twice.....Cut Three Times.

ChrisFWI
beginner
beginner
Posts: 16
Joined: June 4th, 2016, 8:56 pm

Re: Hello from Martinique FWI

Post by ChrisFWI » May 9th, 2018, 8:19 pm

Thank you Big T, I Will put it in the calculator.
I Will post pics as soon as I start building.



User avatar
Pete Mazz
Moderator
Moderator
Posts: 2701
Joined: February 16th, 2013, 8:19 am
Title: Meathead
Location: Bucks County, PA

Re: Hello from Martinique FWI

Post by Pete Mazz » May 10th, 2018, 3:55 am

Welcome


If it's tourist season, how come I can't shoot 'em?

Don't speak the language? Try this: Smoker Terminology

Try my SmokerBuilder Calculators


User avatar
Rodcrafter
Moderator
Moderator
Posts: 8418
Joined: July 21st, 2012, 5:46 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Orlando, Florida

Re: Hello from Martinique FWI

Post by Rodcrafter » May 14th, 2018, 12:08 pm

:welcome:

Welcome to the crew!

That diameter is going to be tight for a whole anything, and I'm not trying to talk you out of an idea. This is the thing, the area under the baffle plate will require say 1/4 th your diameter then the space above the baffle plate and below the grate brings you up to 1/2 the CC used up. This leaves you no more than 9" to cook in. That will work for some things, ribs, chicken, brisket, pork shoulder, but an animal that still has a skeleton will be touching the top of the CC which is the very hottest part of the CC.

Sorry to sound so discouraging but I just don't see it being ideal for what you're looking to do with it.


JM2CW


Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........

ChrisFWI
beginner
beginner
Posts: 16
Joined: June 4th, 2016, 8:56 pm

Re: Hello from Martinique FWI

Post by ChrisFWI » May 14th, 2018, 12:30 pm

Thanks Rodcrafter for you input, I just have to forget the whole lamb thing, it seems that I have to cut the lamb in parts, no matter... the result will be the same. I plan to do a lot of Ribs, shoulder, and try the brisket.



User avatar
Rodcrafter
Moderator
Moderator
Posts: 8418
Joined: July 21st, 2012, 5:46 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Orlando, Florida

Re: Hello from Martinique FWI

Post by Rodcrafter » May 14th, 2018, 2:20 pm

Now you’re talking! I prefer to cook whole hogs in parts too. I mean they look neat in one piece but there’s a trade off. The ribs are over cooked the loin is too by the time the quarters are even close. In pieces you take it off as it’s done and eat that part while waiting for the rest.


Sent from my iPhone using Tapatalk


Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........


Post Reply

Return to “Introduce yourself!”