pjtexas1
somebody shut me the fark up.
I think he had to design it to run with the door closed. Some idiot would probably sue if a coal jumped out and burned the house down because he was cooking on a wood deck.
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Purpose of Franklin’s smokestack design? (wide exhaust opening)
- Thread starter charcoalwilly
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- exhaust smoketstack
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Lynn Dollar
is Blowin Smoke!
Well, maybe, but I think these backyard smokers don't need a lot of air flow.
As I said above, in the Master Class vids he's cooking with the door barely cracked open.
Workhorse put a damper on their FB door, why did they do that ?
And here's a tweet from an owner who barely has the door cracked and the damper wide open. This Workhorse 1975 doesn't need a lot of air, either.
https://twitter.com/barbersbbq/status/1291716309454131205?s=19
pjtexas1
somebody shut me the fark up.
Maybe giving us both options is why. I like using the intake, you like cracking the door. We can both use the cooker the way we like.
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Lynn Dollar
is Blowin Smoke!
No, I don't want a lot of air flow on my Brazos, I can get too much air flow that bottom burns the meats.
I've found the Brazos cooks a lot better with the door closed and damper 1/2 to full open.
I've found the Brazos cooks a lot better with the door closed and damper 1/2 to full open.
JD told me that the damper is there for insurance purposes. I only use the door.
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Lynn Dollar
is Blowin Smoke!
Well, what are the FB door and damper settings on your cooks ?
Smoke on Badger Mountain
Babbling Farker
Just for kicks I'll throw in my two cents. I have built a few pits and modified a few more. After going to a collector for the exhaust I will never go back. The draft in my case is so much better. Even with the cooking chamber door open I can see the smoke zipping across. I no longer get that big billow of smoke and or heat when I open the door. Not to say that none comes out but it minimal. Easier to keep it clean burning. I have a door on door design on my fire box. When I'm first building and lighting the fire (I pour a chimney of hot lump on a stack of splits) I have the large main door open. Once the fire is going I regulate temp and add wood through the small door. I usually have the small door open less than 2" and it runs around 275 for the most part. I'll attach a few pics for whats its worth. Oh, and my collector is placed between the lower and upper racks. Where the firebox inflows into the cooking chamber there is a 6" deflector that is on a 20 degree down angle. And the stack end is the hot end by about 10 degrees.
Works for me.
Works for me.
In terms of "collectors" being good or bad, Johnson Smokers has a similar design with two independent stacks at grate level which sort of splits the difference. His smokers have a good reputation for drafting well. To me, both designs appear to pull smoke across the entire grate of meat without any deadspots in the cook chamber.
Depends on a few things. Wind, outside temp, how the wood is burning, pit temp. Nothing written in stone.
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