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Started By
Message
Offset smoker rebuild
Posted on 5/31/20 at 4:38 pm
Posted on 5/31/20 at 4:38 pm
My Oklahoma Joe eventually wore out. Firebox was beyond repair. Biggerbear and I got the idea to rebuild and convert to reverse flow. Started with something like this but way worse(lost my older pictures)
Biggerbear ended up doing all the work. He went with a tube from the firebox design we came up with while kicking around ideas. Here's the only pics I can find,
Tube shot
New larger fire box attached
Completed reverse flow changes
I then ordered some BBQ Guru stuff to control air and had it blasted and painted. Here's the finished product
Fist two smokes were a bit of work to keep temps up, but we think we know the problem and that will be remedied tomorrow.
Biggerbear ended up doing all the work. He went with a tube from the firebox design we came up with while kicking around ideas. Here's the only pics I can find,
Tube shot
New larger fire box attached
Completed reverse flow changes
I then ordered some BBQ Guru stuff to control air and had it blasted and painted. Here's the finished product
Fist two smokes were a bit of work to keep temps up, but we think we know the problem and that will be remedied tomorrow.
5
Posted on 5/31/20 at 5:26 pm to AlxTgr
Severely limiting your air flow by going through that tube instead of a conventional reverse flow plate across the smoker would make.me.thing you would have to have one huge exhaust stack to create the proper draft.
Posted on 5/31/20 at 6:12 pm to ruger35
Probably so.
Posted on 5/31/20 at 6:54 pm to AlxTgr
Any reason you decided to go with a tube instead of a full length plate?
Posted on 5/31/20 at 6:57 pm to AlxTgr
Damn... hell of a job! Looks great
Posted on 5/31/20 at 7:01 pm to AlxTgr
I've got an old charbroil offset smoker that just sits in my store room. In better shape than the first picture in the OP. Firebox is fine. Contemplated recently putting it out by the road. This thread makes me want to get it blasted, painted and smoking.
Nice work!
Nice work!
Posted on 5/31/20 at 7:33 pm to ruger35
The exhaust stack isn't going to make the tube any bigger. The tube is the same size as the exhaust stack. There's no real need for any differential between the firebox tube and the exhaust stack. In any event, if flow restriction is a problem it will be an easy fix.
Posted on 5/31/20 at 7:40 pm to ruger35
quote:Liked the tube idea and didn't like the idea of drippings on a plate.
Any reason you decided to go with a tube instead of a full length plate?
Posted on 5/31/20 at 8:08 pm to AlxTgr
Part of the design of the reverse baffle is to help ensure more even temps across the entire cooking surface. It may work well, but at least the worse part of experimenting is having to BBQ more. Tough job lol.
Posted on 5/31/20 at 8:52 pm to ruger35
Spent $100 today on lump and chunks 
Posted on 5/31/20 at 11:06 pm to AlxTgr
Wow! Great Work. Nice Conversion.
Posted on 6/2/20 at 9:54 am to ruger35
quote:Found something we did not think of. The grease exit hole is no big deal in normal operation, but in reverse, it was obviously introducing too much cool air. I plugged it yesterday with a champagne cork and I quickly got to 240 and the fan stopped running full time. Larger capacity fan comes in this week.
Severely limiting your air flow by going through that tube instead of a conventional reverse flow plate across the smoker would make.me.thing you would have to have one huge exhaust stack to create the proper draft.
Posted on 6/2/20 at 2:30 pm to AlxTgr
quote:
Larger capacity fan comes in this week.
Pardon my potential ignorance, not having a stick burner, but I read BBQ Brethren a bunch and the advantage of a stick burner is lots of air flow and clean burning. You are running a stick burner with charcoal, wood chunks, and restricted air flow? It probably is easier, but the flavor advantage is lost, isn’t it?
This post was edited on 6/3/20 at 9:09 am
Posted on 6/2/20 at 4:20 pm to AlxTgr
Are you running this like am actual offset? If so, I would think the fan does need to run full time. I've always controlled oxygen with the door restricting draft, this seems as if you're forcing air. Almost seems like it is operating like that Masterbuilt gravity fed, where draw doesn't matter.
Posted on 6/2/20 at 7:37 pm to AlxTgr
Reading this thread made me realize I don't know shite about smoking meat.
Posted on 6/3/20 at 9:05 am to ChEgrad
quote:I don't really understand what you're asking and it's probably not a problem with the question-it's probably my ignorance.
Pardon my potential ignorance, not having a stick burner, but I read BBQ Brethren a bunch and the advantage of a stick burner is lots of air flow and clean burning. You a running a stick burner with charcoal, wood chunks, and restricted air flow? It probably is easier, but the flavor advantage is lost, isn’t it?
Posted on 6/3/20 at 9:06 am to ruger35
quote:That's probably true. If I had to do it over again, I would probably have asked Biggerbear for a vent just in case it would have worked without the fan. I may experiment with cracking the door.
I would think the fan does need to run full time.
Posted on 6/3/20 at 9:14 am to AlxTgr
quote:
quote: Pardon my potential ignorance, not having a stick burner, but I read BBQ Brethren a bunch and the advantage of a stick burner is lots of air flow and clean burning. You a running a stick burner with charcoal, wood chunks, and restricted air flow? It probably is easier, but the flavor advantage is lost, isn’t it?
I don't really understand what you're asking and it's probably not a problem with the question-it's probably my ignorance.
I guess what I was asking is are you running this with only wood like a true stick burner or are you burning charcoal the entire time and using wood chunks for smoke flavor?
Posted on 6/3/20 at 9:25 am to ChEgrad
quote:This.
or are you burning charcoal the entire time and using wood chunks for smoke flavor?
Posted on 6/3/20 at 9:52 am to AlxTgr
Why?
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