Hello, when using an inline fan to push the smoke out of the garage. Do you need to compensate the loss of heat by bumping up the temperature and by how much? or by lengthening the cooking time? I don't use the meat probe. Thanks.
Original Post
Replies sorted oldest to newest
Welcome to the forum.
Which smoker are you using?
Which smoker are you using?
You say "Inline" so I assume you have an FEC100. You don't want to connect a vent fan directly to the exhaust unless you use the fan Cookshack recommends and I don't have the fan info.
Other wise you just want to vent to exhaust to a hood vent.
Wayne B
Other wise you just want to vent to exhaust to a hood vent.
Wayne B
quote:Originally posted by WayneB:
You say "Inline" so I assume you have an FEC100. You don't want to connect a vent fan directly to the exhaust unless you use the fan Cookshack recommends and I don't have the fan info.
Other wise you just want to vent to exhaust to a hood vent.
Wayne B
Sorry I didn't make myself clear. I have an SM-025 and am creating my own ducting system for it to be used in the garage. Thanks.
As long as you aren't directly connected to the smoker (something you never want to do) with a fan, you need not worry about increasing the garage heat. Your smoker is surrounded with 800 o insulation.
Now depending on how many cubic feet @ minute your exhaust system is drawing, you may need "make-up" air. It will depend on the size (cubic feet) of your garage. This situation applies to commercial kitchen environments. If you're using a basic "over-the-stove" type fan, you should be ok.
Now depending on how many cubic feet @ minute your exhaust system is drawing, you may need "make-up" air. It will depend on the size (cubic feet) of your garage. This situation applies to commercial kitchen environments. If you're using a basic "over-the-stove" type fan, you should be ok.
quote:Originally posted by MaxQ:
As long as you aren't directly connected to the smoker (something you never want to do) with a fan, you need not worry about increasing the garage heat. Your smoker is surrounded with 800 o insulation.
Now depending on how many cubic feet @ minute your exhaust system is drawing, you may need "make-up" air. It will depend on the size (cubic feet) of your garage. This situation applies to commercial kitchen environments. If you're using a basic "over-the-stove" type fan, you should be ok.
It is just one of those Homedepot 4" pipe/duct fan. What is "make up" air? and I am just allowing the fan to sit on top of the vent hole with an inch gap between the fan bottom and the hot surface top. Thanks.
quote:Originally posted by tigerwokie:quote:Originally posted by MaxQ:
As long as you aren't directly connected to the smoker (something you never want to do) with a fan, you need not worry about increasing the garage heat. Your smoker is surrounded with 800 o insulation.
Now depending on how many cubic feet @ minute your exhaust system is drawing, you may need "make-up" air. It will depend on the size (cubic feet) of your garage. This situation applies to commercial kitchen environments. If you're using a basic "over-the-stove" type fan, you should be ok.
It is just one of those Homedepot 4" pipe/duct fan. What is "make up" air? and I am just allowing the fan to sit on top of the vent hole with an inch gap between the fan bottom and the hot surface top. Thanks.
I have just such a vent system on my SM025 because it is in a garden shed. The pressure inside the smoker will send the smoke up into the vent stack without any help from a fan as long as there is no crosswind. Try it without the fan first. Be careful you don't get the wood in the smoker box flaming. Flaming is bad.
You want to port the smoke, not draw the smoke out of the smoker is the issue. That's why vent hoods are set up away from the smoker.
Do NOT connect it directly to the smoker.
Keep in mind you'll still have smoke coming out the door, just not the top vent. Not a little, and of course every time you open the door it comes out also.
Do NOT connect it directly to the smoker.
Keep in mind you'll still have smoke coming out the door, just not the top vent. Not a little, and of course every time you open the door it comes out also.