Smoke Collectors: Do They Make a Difference? | Mad Scientist BBQ

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[bodeine]

When I hear about this talk about collectors vs no collector and stack heights etc etc I tend to think of hotrod car engines and headers. Even though they're separate beasts and it's comparing apples to oranges so to speak there could be some similarities between the two. I know that headers are supposed to help allow an engine to run more efficiently and have better exhaust flow and there's many different header and exhaust configurations and diameters for different engine setups depending on what you're particular engine is built for. There's headers with collectors on the ends where the actual exhaust pipe bolts on and some headers are shorter with short collectors and larger diameter tubes to get better flow for higher horsepower higher revving engines and there's longer tubes with longer collectors and smaller diameter tubes that's supposed to be better suited for a mildly built engine that makes it's torque and horsepower in the lower RPM range and everything in between. Does any of this correlate with offset smokers? I don't know but some of the same principles may apply and relate. Like for instance, a popular trick for getting better exhaust flow from a set of headers on a vehicle or exhaust pipes on a motorcycle is to wrap them with thermal wrap which traps more heat into the exhaust which is supposed to help the exhaust gases to be scavenged more efficiently, higher heat within the exhaust flows easier and this same concept might relate to the exhaust stack on a smoker. If the exhaust stack is insulated it just might allow it to flow better, it would be interesting to test.
Anyway, I just wanted to throw this out there because I've studied vehicle and motorcycle exhaust systems and concepts for many years(I'm still no expert) and maybe some of the same philosophy from one can benefit the other.

[cfelux]

I personally think the collectors draw more air efficiently. I built my smoker and put a collector on it and I find often I have to close the damper on the exhaust bc it is just drawing so much. Like you said it’s easier to fix too much air flow vs not enough. Cool video man keep it up.

[anthonyrichard]

By restricting the collector you increase the dwell time and positive pressure in the cook chamber. It is slightly different than just choking the stack back because it slows down the convective effect in the cook chamber but can still maintain a good draft at the same time. Kinda like having one foot on the brake and one on the gas at at the same time. I have been experimenting with this on my 250 gallon and it has helped me get better heat uniformity across the cooking grate while still maintaining a clean burn.

[jedicouncil]

Man, this video is almost exactly what I needed today. I smoked a pork butt today in the cold rain for 5 hours. I am finishing it in the oven until it reaches 205. Keeping a fire steady in rain is difficult, as was the high wind messing with my temps every few minutes. A fire management video in bad weather would be most welcome, love your work!

[madbassist]

The bloopers are great, thank you for the compilation!

[lynndollar]

You should analyze your Brazos the same way. Make a 2 foot stack extension for it. Measure the temp diff on the stack end of the Brazos with the ext on and with the ext off. When air flow is increased in the Brazos, the stack end heats up. IMO, that's due to air not being able to exit as fast as its drawn in. And yeah, there's a baffle in the Brazos that mucks things up, but that simple test will show the value of a collector. I had a Brazos.

[franciswarfield]

What kind of wood are you using to smoke your collector ho ho good info thanks

[Stewmiester]

My thoughts for collectors are that they help extend the hot spot of the exhaust away from your meat. Therefore you get more cooking space and less potential of crispy bits on that end.

[Pilot]

Thanks for the experiment and braving the Cold! That camera is pretty cool! You can also use it to check for leaks at your doors, windows, ductwork, etc :)

[DavidWilson-vqfl]

Cool thermal camera shots!! I hypothesize that the collector functions to move a portion of the turbulence of the air going up into the stack to the space inside the collector, instead of over the grates, resulting in more even cooking.

I'd like to see a test where instead of stuffing the collector full of foil, you cover the entire collector intake surface with a sheet of something (cardboard?) that has a hole in it the same diameter as the stack. This would simulate no collector with the same size stack. Then do one biscuit test with the collector and one with the restrictor sheet in place. That might provide results more relevant to cooking.

[SNeal]

I have a homemade offset, 48" x 24" with a 24" cubed firebox. I have a tall exhaust stack using 6" tubing, and I did not build the smoke collector, just made a 90 degree angle cut and fashioned an elbow, welded it to the center of the exhaust side head like your Brazos. I have been thinking about modifying it and adding a collector but now I think I won't. Thanks for taking the time to do the test, I won't worry about this anymore.

[waynegranzin]

ive been saying for a while now (having recently had offsets with, and without collectors) that i think they are as much fashion as they are measurable function. as i've not noticed any differences in my cook process or results. BUT if there are differences, i'd imagine they are more mechanical than they are thermal. in that the differences are HOW the smoke travels rather than its temperature.

great vid anyway. i figured you'd be the first one to approach the subject.

[brial]

Love the videos … I hope you read this note and go on to test what I’m about to note: the purpose of the collector was not exactly for the reasons you were testing for … but rather: a.) ensure smoke was exiting at grate level .. b.) allow meat to be placed right to the edge of the chamber and grate … without … c.) avoid overwhelming smoke taste of meat at chamber end.
So IMO, a better test would be regarding taste and bark. You need to test against for example a Klose … or a Jambo which both offer a different theories on chamber exit.

[MUDDASIK]

Good test. You should look into adding a velocity stack to an offset smoker. I have never seen one implemented and I wonder if there would be a noticeable increase in airflow.

[RaleighSmoke]

Stack size matters. Great video. Kudos to anyone that can afford a FLIR camera for the heck of it. 🍻

[RipitRon]

So let me share some light on the Collector

The Collector actually decreases the air speed in the chamber, If you could actually measure the air velocity in the chamber in multiple spots, you would see the air SPEED difference between the two, this results in a more uniform air velocity in a smoker with a collector vs one without a collector. Now does this difference actually make a I dont actually think so, BUT the if you used the whole cooking surface of the smoker I would say then yes you would see a difference.

[jhieb]

Great information as always. What are your thoughts on stack extensions? I have had a Pecos for the last couple years as my starter pit. I live in Florida and it’s always hot here so I find it difficult at times to get enough airflow when cooking below 300 and end up having to use a box fan to keep air moving in the right direction. Do you think attempting to use some type of extension would help? Or do you have some other tips? Thanks for what you are doing, I’ve learned so much and love the BBQ results.

[MadHouseBBQnyc]

Great video. I appreciate the old school data based approach. As a backyard cook my brazos produces amazing food. I see people making mods to add a collector but I rather spend that time an energy cooking. Lol. At the end of the day nothing beats mastering fire management

[dskudable]

Where do you get one of those torches to start the fire? I need one of those

[donscott]

I use my offset, in late fall and winter, for cold smoking pork bellies, for bacon. I use natural lump charcoal for fuel, close the chimney, open firebox vents, and open the grease drain door (just about below the chimney) for air flow. The little bit of heat carries the smoke UP, into the chamber, while the trapdoor moves most of the heat out. Works great.