Hi All,
I’m seeking your advice on a DIY project that I have in my head but I don’t have any facts behind. Would it be ill advised to extend my smoke stack above and out of the rectangular opening on my lanai? Are there issues I’ll run into in terms of performance or use? The desire here is to limit the smoke staining on the wall behind my smoker.
In general, the design would use materials that can tolerate the heat but would go up 90 degree bend at the top of the rectangle, 90 up to the lanai screen (with some space between to prevent damage) and then out. Rain cap to be figured out but used.
Thoughts?
by Littlebigjohn1
8 Comments
Pellet stove stove pipe with a 45 degree bend. Other than closeness of vegetation or other materials, I would think it is good.
I’ve had this idea myself and have looked at “stick burner” smoker subs who mod the heck out of their grills. There’s economical ways to extend the stack with aluminum pipe to extend the system, it changes the draw of the smoke through the barrel chamber somehow. Anyway, for those guys who dial in their fire box technique, modifying the smoke stack makes sense. For a traeger grill that uses a computer to feed pellets, I’m not sure if the implications in pellet use and or temp control. That being said, your local hardware store can get you materials for such an extension. You can browse the smoker grill subs or YouTube might be a place for a tutorial for such a project. Good luck!
They make outdoor vent hoods for this situation
https://prolinerangehoods.com/blogs/blog/outdoor-island-range-hood-ideas
Someone in r/smoking had the “brilliant” idea of a flexible dryer vent pipe. Could work, but a long smoke stack will give you backdraft issues (and it would look super tacky).
https://www.reddit.com/r/smoking/s/UZafcfVrFD
45’s instead of 90’s would be better for flow I believe
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I would suggest a hood with a large fan attached. Restaurants have that setup but it has a strong suction above it. Just the stack leaves all the smoke inside when you open the lid.
Have you fired up that smoker to see where the smoke exits? Realize that some smoke will still come out around the lid and if there is a grease bucket, from there too. You don’t want a heavy suction fan pulling the smoke and warm air out of your smoker. Half the effect (or more) comes from hot air and smoke simply sitting in the smoker cooking the food. Forcefully sucking out the hot air will increase the “on” time of the pellet feeder because you are constantly pulling the hot air out of the smoker.
I use the flexible aluminum heater duct from home depot lowes. been using it for 10+ years to extend the smoke above my garage so it doesn’t go into it when i have the doors open.