Double smoker--physics, engineering, theory, success stories

Borders

I'm really interested in using a small or mini egg connected to my large to "cold smoke" meats and fish. This weekend I tried it for the first time on some beef jerky. I used an aluminum dryer hose to connect a mini to a large, like I'd seen on this forum. I got the mini going good, 250 degrees. I connected the mini to the large with about 2 1/2 feet of hose, and used hd foil to seal both ends. On the top of the large I used Mickey T's #1 temp ring.[p]Eveything started out good. Nice clean smoke coming out of the large,
grid temps of about 95 and rising(I wanted 140 max). Eventually, the mini reached 400, and the large started losing temps, down to 88, despite the hot temps in the mini. Finally, I just had to pull the jerky and dehydrate it because I felt I didnt have good flow of the smoke and the heat from one egg to another.[p]Where did I go wrong? The hose was "S" shaped. Does that matter with smoke? Were my connections not tight enough? How do you improve the connection? Should I have a bigger opening in the top of the large?
Whiz?[p]Please give me your thoughts and experience with this set up.[p]Thanks[p]PS-the dehydrator saved the day, and the jerky was good. I just want to do the whole deal on the eggs.

djm5x9

Borders:[p]Sounds like you might have had a leak somewhere. Next time try some foil tape that HVAC contractors use to seal and attach duct for a better connection.
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Borders

djm5x9, I DEFINITELY had leaks. That's one of my questions, how to make good seals. Could the foil tape handle the 400 degrees on the mini?

djm5x9

Borders:[p]The foil tape will handle some heat, but not 400º.[p]I cannot give you specifics, but if you are seeking 140º on the secondary (cold smoke chamber) the primary (heat/smoke unit) could satisfy this temperature with a 220º dome temperature. Naturally, outside air temperatures and time of year will ultimately decide the actual temperature the primary unit requires.[p]Some considerations: 1 - Smoke on a day that has little wind and a time of day when the temperature is consistent. 2 - Use a longer connector duct - five to eight feet - to give better temperature control. Experiment as to the length that works best. 3 - Preheat and stabilize both the primary and secondary units prior to introducing the product to be smoked. Add smoking wood and product and smoke away.[p]I hope this helps . . . Be sure to share what works best for you!

Toy Man

I would try a little large exhaust or at least get a good exhaust flow started before dampening it down.[p]I have been using some 3M High-Temperature Flue Tape on an automobile experiment. The package says good up to 600 degrees. Think I got it at Ace Hardware.[p]Toy Man

katman

Borders,
I'm waiting till it gets a little cooler outside to do the same thing you are attempting. My plan is to use my small to generate smoke to cold smoke salmon, bluefish and cheese. Figured I would try using one of my large eggs as the smokin chamber.[p]My target temp is a bit lower than yours. I understand cold smoke should be in the neighborhood of 90 to 120. I just did a couple of batches of jerky (my first attempt)using a guru on one large set to about 190. It was great. Used the pitmaster fan on another large set to about 170. Also great and a bit tenderer than the jerkey cooked at higher temp. Did some coho salmon on the small at about 165. Gave the secretary some of the salmon (and jerkey). She's gonna get her husband an egg![p]I'm wondering if your mini wasn't "pushing" the heat hard enough to offset the resistance presented by the firebox, etc. inside the large. Also, did you have your vent on the large all the way open so you could get the smoke to flow out?[p][p][p]

fishlessman

Borders, first i would fix the leaks, second, you may not be getting enough draft in the second egg to pull the exhaust thru. when you light a fire in a wood stove it is better to light a small fire first and warm the chimney to create a good draft. maybe it would help to light a small fire in the big egg to warm it up and help with the draft. also, im not sure on this, but covering the top will hold moisture inside the egg. it may work better to keep the top more open to let out the moisture for drying.

Borders

Thank you everyone for your suggestions. I'm going back to the drawing board. Wiley Coyote's double smoker is in the works.
Scott