The Wild Pig Smoker

Step 15 Stacks

Now we need to add the stacks (chimneys). The stacks will basically be the exhaust system. In order to get and keep a nice fire burning we need to create a means of letting the old burnt air so to speak out and the fresh in.

There are various rules of thumb for how long and what diameter stacks are needed. My rule of thumb is, bigger is better. My logic is, I can always choke it down but can't always open it up. When I built this one I did a lot of research and got input from guys that have been building these things for years and know what they need.

Given these are 120 gallon tanks, I calculated I needed a five inch diameter pipe and it needed to be 44 inches in length. So, given these numbers you could adjust up or down based on the size of your tanks.

Cut out a hole in each tank to fit the 5 inch diameter pipe into. As we discussed before this is a reverse flow on the horizontal tank so we want the outlet stack to be on the same end as the firebox. For the vertical chamber the stack can basically be placed any where in it. I elected to make it on the opposite side of the heat/smoke inlet.

The bottom of the stack should extend in to the tank approximately centered between the cooking shelves. See picture. This picture can be referred to for other assistance also if I leave anything out or I was not clear on something.

Comments

[stallardt]

I really love this smoker and I have a bunch of questions!! You stated that the divider plate is about 1/2 inch above the damper, so does the damper swing in our out? Is the whole damper area confined to the plenium area? Could you provide a picture of the completed damper looking through the vertical area into the horizontal area? What a great job you have done on this and I can't wait to build my own Thank you Tracy

[purplewg]

The horizontal damper swings into the horizontal tank. Here is a picture of the damper cut into the vertical tank. Picture this vertical tank connected to the end of the horizontal tank. I also included a picture of the vertical damper on the top of the firebox. This is less the linkage I used to connect the damper to the adjuster rod.

[horsefly926]

Can you please tell me how you exhaust any smoke from the vertical smoke tube,if the damper prevents any smoke from entering the top of vertical cooking chamber, also what type of material is used for the deflector? You have made one great cooker, im studying as well with plans of one day building my own you have been very helpful Thank You . Before i forget can you tell us or better yet show the red handles are they door stops ??

[purplewg]

The damper to the vertical tank when fully closed will direct all heat/smoke into the horizontal cooker. If both are closed then yes, you will get a lot of smoke from around the firebox doors and any place else it can escape to. You should always have one damper at least partially open for correct burning. The red handles you see in the pictures are the external damper adjustment handles. one for vert and one for horiz. The heat defector is just a half moon (out house moon) shaped piece of flat 1/8 inch plate. BTW, I cooked 2- 8 pound Pork Butts and 5 racks of Spare Ribs in the vertical chamber and simultaneously cooked a whole 16 pound turkey, 4 whole chickens, and 4 different kinds of appetizers in it this past weekend.