...can you give me a rundown of how you ventilated to the outside? what type and size of piping, etc? I don't see any instructions anywhere.
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You don't vent the smoker directly to the outside. You need to have a vent hood above the smoker. The size of hood will depend on the code in your area, if this is for a restaurant (since this was posted in the pro section, I assumed that).
Then you vent it as you would any vent hood. There is a post in the open forum about vent house and CFM discussions that might help.
Smokin'
Then you vent it as you would any vent hood. There is a post in the open forum about vent house and CFM discussions that might help.
Smokin'
the guys that built my smoker simply put in a chimny stack through the roof. works great, no leakage, no forced air flow. on the top they put a filter, and a top so rain dont get in. i'll send you a pic if ya want.
What kind of hood? Are you refering to the CS optional hood? If so it has a fan built in and the pipe is 4.5" in Dia. Just run the pipe through the roof and seal!
Peter www.captpetesbbq.com
Peter www.captpetesbbq.com