![]() Seizing upon the opportunity to expand their Kansas City-style barbecue beyond the borders of Kansas City, Fiorella's Jack Stack Barbecue began shipping their barbecue nationwide in 2000. A fifth location opened in Lee's Summit, Missouri early spring 2015. In October 2006, they opened a fourth restaurant on The Country Club Plaza. They also opened a full-service catering operation in Martin City, along with private dining facilities in both Martin City and in their third restaurant location in the historic Freight House building across from Union Station in mid-town Kansas City. They decided to change their name to Fiorella's Jack Stack Barbecue to set themselves apart from the family chain of Smoke Stack Barbecue restaurants. In the mid-1990s, Jack and Delores opened their second restaurant location by expanding into neighboring Overland Park, Kansas. The restaurant briefly changed its name to Hatfield and McCoy's in the mid-1980s. One of these, Smoke Stack Barbecue of Martin City, was opened in 1974 by the eldest son Jack Fiorella and his wife Delores. Founded by family patriarch Russ Fiorella in 1957, it eventually opened four more restaurants for the Fiorella family. Determine the route and velocity you want to allow that heat and smoke to take and put your meat in its path.Jack Stack Barbecue on The Country Club Plazaįiorella's Jack Stack Barbecue is a small chain of barbecue restaurants, catering, private dining facilities, and nationwide shipper of barbecue located in the metropolitan area of Kansas City, Missouri.įiorella's Jack Stack Barbecue was originally a part of the Fiorella family-owned chain of Smoke Stack Barbecue restaurants, with the original restaurant located in south Kansas City, Missouri on Prospect Avenue. Heat and smoke want to go up and they will find a way to do that. In my humble, uneducated opinion, the science is simple. A few mods can mean the difference between great meat and outstanding meat. ![]() The real secret to a great smoke is to know your smoker and learn what it takes to get the results you want. However, if you completely close the stack baffle you won't have air flow and your fire will die eventually. The temp control is critical and I find that the fire box baffle is the primary way to control that. The diameter is what determines the amount of smoke and heat released. I personally don't believe the length of the stack really makes that much of a difference. So the two work in tandem to control the heat and the length of time the smoke stays in the chamber. The fire chamber needs air to burn the fuel so the baffle there is used to regulate the air intake thus the temperature. With that said, the damper or baffle, as we all know, is also used to control the heat. I think that the diameter probably should be around 15% the dia. Obviously if your stack is to small in diameter you will have issues. The baffle is used to regulate how much volume you want to allow to escape. However, I believe the diameter does make a difference in the amount or volume of smoke that is allowed to escape the chamber. So if your stack is 10" or 30" in length it shouldn't make that much of a difference at the temperatures we usually smoke at. The thing about smoke and heat is that it rises. ![]() But I may add some length to get the smoke away from the face like Lightfoot did to his. For example my Oklahoma Joe has a Chamber/tank length of 35" and the diameter is 17", so the stack should be 11.6" x 5.25"? The above referenced calculator says my stack should be 25.7" x 3". Your smokers are probably very good and that holds true for your design but there may be some exceptions. Click to expand.I am not sure that would hold true for every situation.
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