Nice find! From those flow velocity calculations, he could calculate the air flow flux through the cook chamber. I would be very interested to see how the air flow flux values in the cook chamber compare for that guy's Oklahoma Joe smoker vs. a Workhorse and vs. a big 1,000-gal Moberg.
A little off topic but that brings to mind some people's obsession with getting the absolute most draft possible from a smoker or asking "how good does it draft?" as if the more draft the better the smoker.
I'm not one that thinks a great amount of draft is better. I once added a 36" stack extension to my offset while watching the therms and it sucked all my 275* air out as soon as I connected it.
I went to 200* in a matter of 2 minutes meaning I would have to have a bigger fire with more fuel to maintain 275* or simply adjust the stack damper or intake to SLOW the draft so I won't have to use so much wood to maintain.
To me, some draft is needed to maintain clean smoke and clean not smoldering fire, but too much draft is not desirable either because you'll be using more wood than you need to.
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