Smoke Smell Suppression?

[Chris]

I need to see if anyone knows of something that can take the exhaust output of my Sonofresco roaster, and kill the smoke smell (I have neighbors that complain).

I am guessing it will have to be a mini version of the commercial-type of systems for restaurants.  I am prepared to spend a relatively high amount of $$$.  The problem is, my Google searches are not really turning out too well.  I have a feeling it might be the terminology I am using.

Homemade suggestions are OK, but the dry ice and alcohol suggested by BW is probably a little impractical.

Anyone?

Thanks,

Chris

[peter]

I roast in my basement, and the smoke is vented into my attic.  There are several vents that keep whatever pressure I'm sending up there be non-existent, and let the smoke/smell dissipate more slowly.  I suspect that if you have an attic, you could do the same.  I roast 4lbs/hour, 15-20lbs/week, and little if any residual smell in the attic lingers.

[Chris]

I roast in my basement, and the smoke is vented into my attic.  There are several vents that keep whatever pressure I'm sending up there be non-existent, and let the smoke/smell dissipate more slowly.  I suspect that if you have an attic, you could do the same.  I roast 4lbs/hour, 15-20lbs/week, and little if any residual smell in the attic lingers.

Unfortunately I do not have any attic per se.  And also, since the townhomes share common walls (and we are on a raised foundation), roasting just about anywhere on my property, results in the smoke getting in my neighbors' house from below or the sides (and funny enough - not so much in my house).  And bear in mind, these are vintage early 70's units, so the windows and siding are in pretty poor shape, so noise (and smells) get inside very easy.  And with summer here, a lot of people keep their windows open.  It is a pretty sad situation.

[peter]

I wonder if Joe's neighbors are in a constant state of caffeine-smoke induced buzz.  He must have neighbors who aren't as sensitive as yours.

Perhaps the only solution is to roast when they sleep. 

A vent-stack that's a few feet higher than the peak of the roof would help send the smoke up and away from the house too.

[J.Jirehs Roaster]

I searched 'smoke scrubber' n google and got a lot of people trying to hide th smell of there pot plants LOL

but here is one site  http://www.allerairsolutions.com/

other than that I think if you could push the exhaust through a couple of super fine furnace filters you would capture the majority of the smoke... beyond that I would look at activated carbon and/or some kind of water system.. Im not sure if the water filter would be like a big bong or rain in a box or mist in a box... a bubbler would potentially cause a pressure problem but may capture more particles than the rain..

Here is another one http://www.mall-net.com/mcs/air.html

[dsil]

Tell your neighbors to go take dump in their hats, because you don't complain about the odor that comes from their place. Then call them stinky and walk away. That is what I do.

[Chris]

After looking at the one link on home made hepa filters, I got to thinking a vacuum might be the right device to suck the exhaust of the SonoFresco through some sort of filter.  The question: is a HEPA filter the right type of filter to remove the odor (and smoke)?

Here is my idea, since I want to keep my filtration system along with the Sonofresco on the cart I use.  I plan on running a shop vac in reverse.

Let me know if anyone thinks this is a good or bad idea, any suggestions, and what you think for filter material.

Thanks

Chris

[Stubbie]

This would be more of an 'open' system right, like a vent that would capture the smoke?

I would think that if it were 'closed' and you were essentially sucking the exhaust out of the roaster, you might run into problems with temps in the roasting chamber.

-Stubbie

[Chris]

This would be more of an 'open' system right, like a vent that would capture the smoke?

I would think that if it were 'closed' and you were essentially sucking the exhaust out of the roaster, you might run into problems with temps in the roasting chamber.

-Stubbie

Yes it is open like a vent hood for the reasons you stated.

I also got to thinking that maybe I could fill the vacuum bag with charcoal, filter material, etc., since the air will have to pass through it anyway.  This will avoid the need to build a special filter box.

[peter]

My guess is that if the filter has adequate flow to keep up w/ the Sono', and can still filter smoke, a shop-vac won't cut it.

Tell me, where is the roaster?  In its own room?  The garage?  Does your house have a chimney?  Or can you run a stack out the roof past the peak w/o it looking like a doofus did it?

[J.Jirehs Roaster]

After looking at the one link on home made hepa filters, I got to thinking a vacuum might be the right device to suck the exhaust of the SonoFresco through some sort of filter.  The question: is a HEPA filter the right type of filter to remove the odor (and smoke)?

Here is my idea, since I want to keep my filtration system along with the Sonofresco on the cart I use.  I plan on running a shop vac in reverse.

Let me know if anyone thinks this is a good or bad idea, any suggestions, and what you think for filter material.

Thanks

Chris

I like what you have going on there... the shop vac may not be enough to pull it off... although 'shop vac' makes or made a room air cleaner that we looked at for our clay studio... Years ago I made a wood shop dust collector, it was a box with furnace filters and a big HVAC squirrel cage blower.  I think you have the right idea with the heppa filter in a box just need a bigger fan.  Maybe a simple box fan is all you need ?

[Chris]

OK, thanks for the suggestions.  I think it is clear a Shop Vac will likely not do the job for the suction side of things.

And to answer Peter, the current location is my deck (uncovered).  I roll it on a cart into a little storage room that also houses the water heater.  The good news here could be that if I need to mount a hood of some sort above the roaster exhaust, I could use this little room, and even tie into the water heater exhaust if necessary.  I also have the option of taking the roaster in the garage, but the garage roof is actually below the first floor, and the water heater room roof is at the 1st floor, so anything coming out of either would have to have almost no smell, otherwise I will get complaints, since it appears to drift into the 2nd story windows downwind.

And I cannot really run any sort of piping or exhaust too high, as I will not only look like a doofus, but also violate about 17 HOA rules while looking like a doofus.  Assuming I can get most of the odor out, I was planning on routing the output to a very low level and as far away from the neighbors in question as possible (like out the front of my garage), hoping that it dissipates quicker than if run higher up.

So here is an idea: if I can get an oven hood type setup with enough suction, what type of filtering material would be:

1. The most suitable at removing odor
2a. The cheapest to replace
OR
2b. The easiest to maintain and clean if necessary

[John F]

Did you look at the smoke handlers they use in cigar bars/lounges?

I'm sure they are expensive but I was in a room in Vegas once that should have been a smoke chamber of death but the air was light, clean, and even crisper than normal.

So you are outside on a deck and your neighbors cry about it? Bunch of cry babies. 

If you can't make something thet works you could build a big draft hood over your roaster and drop $1K on one of these it should work.
http://www.allerairsolutions.com/ceiling_mount_air_cleaner.html

Tell your neighbors they should kick in for half. 

But it might just be a sheet metal box with a load of activated carbon filters in there...you could build one like that for $50 and buy a high CFM fan to stick on the end and pull the roast smoke. I bet you could build it (just like your digram) hood, filter, fan, and all for $300 but won't have any way to to know if it works until you try it.

John F

[peter]

I think those units in bars/taverns/casinos are electrostatically charged to pull smoke particles out of the air.  That reminded me of the ozone generator that left w/ the ex.  They can drastically reduce smoke and odor, but I think it has to be an enclosed environment, and they don't work that fast.

What do these curmudgeons have to say when you're grilling one of your world-famous steaks?  They only complain about the smells they don't like I suppose.  Too bad they're not caff-fiends, you could keep 'em quiet w/ a few bags. 

[Chris]

I think those units in bars/taverns/casinos are electrostatically charged to pull smoke particles out of the air.  That reminded me of the ozone generator that left w/ the ex.  They can drastically reduce smoke and odor, but I think it has to be an enclosed environment, and they don't work that fast.

What do these curmudgeons have to say when you're grilling one of your world-famous steaks?  They only complain about the smells they don't like I suppose.  Too bad they're not caff-fiends, you could keep 'em quiet w/ a few bags. 

Yeah, well I had to give up real BBQ and my Weber Smokey Mountain because of them - so they don't like even the good smells.  And no, neither drink coffee or eat BBQ.  That's OK, I am resigned to shutting them up while still roasting.

I like the link John F posted.  Though something tells me that $1200 for the high CFM model is pretty steep.  The diagram shows me they use 3 filters (Carbon, HEPA, and Furnace type).  I have to think about whether I want to do this project myself, or just buy something...