RF vent question....

[etcher1]

We have demolished a mechanical room, and I snagged a bunch of 6" and 8" pipe and valves. The BBQ calculator call for a vent of 4. My question is over sizing the vent going to be a problem?

[Slanted88]

One of them Metal Cat Daddy's need's to get on this?

[Jimh]

We have demolished a mechanical room, and I snagged a bunch of 6" and 8" pipe and valves. The BBQ calculator call for a vent of 4. My question is over sizing the vent going to be a problem?

as long as you have a valve to control air flow there should be no problem

[Fourthwind]

With reverse flow it's all about having no choke points in airflow. I make sure that the inflow and the outflow have the same capacity in area, and that the gap at the end of the plate is 10% more area than the inflow and outflow. You can dampen the airflow with both the inlet and outlet plates when you start to play with it.

[GOT14U]

over sizing to a point will not be bad. your air inlet controls how much air is coming in, so you can choke it down that way. Look at the high end Jambo pits....no damper what so ever on the smoke stack, because it is built air tight and only need to control what is coming in. That in turn controls what is coming out. I would worry more about choke points and air eddy's then going from a 6" to a 8".

Also you are looking for volume, so if your 6" inch was suppose to be 30" of pipe and you went with a 8" inch pipe the figures might work out to be something along 24" long or so. just figure out the volume of your pipes

[aczeller]

i concur... either your intake or exhaust should have some sort of damper on it for air flow control purposes. I prefer one on each side, but that's just me. the air can't escape if it's not being let in.

the other way to look at it is that if it's not being let out, it's not able to come in.

also, like Jerod said, it's not just about diameter, but it's also about volume. do the math and you should be good to go with whatever size of stack you want to use.

Later,
andy

[Mark R]

i concur... either your intake or exhaust should have some sort of damper on it for air flow control purposes. I prefer one on each side, but that's just me. the air can't escape if it's not being let in.

the other way to look at it is that if it's not being let out, it's not able to come in.

also, like Jerod said, it's not just about diameter, but it's also about volume. do the math and you should be good to go with whatever size of stack you want to use.

Later,
andy

True but I've found that choking the exhaust and not the intake can make for a bitter smoke.

[new smoke]

True but I've found that choking the exhaust and not the intake can make for a bitter smoke.

I'd agree with that.

I've found with the couple smokers that I've run, I am way better off controlling the air coming in and not trapping any in the chamber.

Our two cookers that we currently use have dampers on the chimneys. I always leave them wide open when I'm cooking. The only reason I close them is to keep the wasps and other shitty little creatures out when in storage.

[etcher1]

Thanks for the input guys.
I do a lot of scrounging, so I can't be picky.

I'd agree with that.

I've found with the couple smokers that I've run, I am way better off controlling the air coming in and not trapping any in the chamber.

Our two cookers that we currently use have dampers on the chimneys. I always leave them wide open when I'm cooking. The only reason I close them is to keep the wasps and other shitty little creatures out when in storage.

My thoughts exactly about those little creatures!

[GOT14U]

Unless it is a upright insulated smoker...then you have to, but no nasty taste at all. The spicewines and backwoods are like this sorta a different monster then any other smokers.

True but I've found that choking the exhaust and not the intake can make for a bitter smoke.