![]() ![]() Learn More The Food With more than 11 hickory-smoked meats, Jack Stack has the most extensive barbecue menu in Kansas City. Metal lids placed on each drum serve as dampers for adjusting intake and smoke. Learn how Jack Stack went from a modest, storefront barbecue stand to the largest wood-fired cookery in the United States. Max temperature: Indeterminate, but about 500 degrees Fahrenheit. ![]() Cooking surface area: 1200 square inches. The Char-Griller Grand Champ XD offers the quality of smokers twice its price. A buried smokestack between 4 and 6 inches in diameter channels smoke from the side of the firebox to the bottom of the smokehouse barrel. Best overall: Char-Griller Grand Slam XD. Two 55-gallon drums serve as the fire pit and the smokehouse, with the firebox drum buried to the rim in the ground. Fred Leak of the University of Florida provides enough smoking space for the largest cuts of a single hog but includes no separate smokestack. Smoke Stack’s BBQ is a mobile food vendor in the Greater Washington DC area. Other functional smoker designs demonstrate that exact smokestack measurements don't determine smoker success. Adding green hardwood fuel and decreasing the firebox vent increases smoke and moisture without lowering cooking temperatures because green wood burns hotter than ordinary charcoal, according to the Char-Griller website. Reducing stack height on a larger grill keeps smoke in the chamber longer, but other factors also affect the smoking process. Short vertical risers from 6 inches to 2 feet tall increase the draft and the maximum heat output of the firebox. Determine the route and velocity you want to allow that heat and smoke to take and put your meat in its path.Some manufactured barrel smokers use smokestacks about 3 inches in diameter for smokers with 500 to 580 square inches of grill area in the main smoking chamber. Heat and smoke want to go up and they will find a way to do that. ![]() In my humble, uneducated opinion, the science is simple. A few mods can mean the difference between great meat and outstanding meat. The real secret to a great smoke is to know your smoker and learn what it takes to get the results you want. However, if you completely close the stack baffle you won't have air flow and your fire will die eventually. The temp control is critical and I find that the fire box baffle is the primary way to control that. The diameter is what determines the amount of smoke and heat released. I personally don't believe the length of the stack really makes that much of a difference. So the two work in tandem to control the heat and the length of time the smoke stays in the chamber. The fire chamber needs air to burn the fuel so the baffle there is used to regulate the air intake thus the temperature. With that said, the damper or baffle, as we all know, is also used to control the heat. 8.99 pork, chicken and brisket simmered in jimmy jacks original barbecue sauce. I think that the diameter probably should be around 15% the dia. Obviously if your stack is to small in diameter you will have issues. The baffle is used to regulate how much volume you want to allow to escape. However, I believe the diameter does make a difference in the amount or volume of smoke that is allowed to escape the chamber. So if your stack is 10" or 30" in length it shouldn't make that much of a difference at the temperatures we usually smoke at. The thing about smoke and heat is that it rises. But I may add some length to get the smoke away from the face like Lightfoot did to his. For example my Oklahoma Joe has a Chamber/tank length of 35" and the diameter is 17", so the stack should be 11.6" x 5.25"? The above referenced calculator says my stack should be 25.7" x 3". Your smokers are probably very good and that holds true for your design but there may be some exceptions. Click to expand.I am not sure that would hold true for every situation. ![]()
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