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Old January 13, 2019   #1
Worth1
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Default Offset Smoker Experiments & Cooking.

Here are some pictures of experimental modifications and the explanations.
First all of this stuff was just laying around doing nothing.
The two big rotors are cast iron heat sinks acting as mass to store heat in the smoker.
Next the cast iron griddle is blocking direct heat from the fire box.
Last but not least that super thick steel plate lowers the heat introduction to the cooking chamber.
It was scraps from the job site and will help store heat too.
So glad I had a big drill press to drill those holes.
A bonus is it took the warp bulge out of the end of the cooking camber it was so thick and put the fire box back up in line with the cooking chamber.

Now it resides on the porch under cover and out of the rain.

More modifications, testing and adjusting as we travel on this adventure.
I dont copy other people's ideas I have my own or make improvements.
IMG_20190113_50819.jpg

IMG_20190113_26764.jpg

IMG_20190113_51384.jpg

IMG_20190113_41212.jpg

IMG_20190113_3077.jpg
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Last edited by Worth1; January 13, 2019 at 02:49 PM.
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Old January 13, 2019   #2
Worth1
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The huge cast iron rotors and griddle in the apparatus makes a big difference in heat retention inside the cooking chamber.
Fantastic modification for anyone if they desire to do so.
Temps between one end and the other can be adjusted with the top vent on the stack and they are pretty much the same once the coals are glowing and no real open flames.
Plus it burns less wood to keep at temperature because of the cast iron rotor heat sinks.
The first rotor in line gets so hot it sizzles water, next in line almost and this is with a small bed of coals.
Think of them as big energy batteries for heat that would otherwise be wasted, like a brick oven hold heat.
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Old January 13, 2019   #3
whistech
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Looking good Worth, I can't wait to see some of your great cooks on the smoker.
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Old January 14, 2019   #4
Worth1
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Thanks Arlie.
I'm sure everyone reading this thinks the idea is stupid and on the verge of insanity.

Long after the coals were dead and cleaned out of the fire box, the main chamber still read 150F from the hot cast iron.
I got the idea from what is called thermal mass.
This is one of the reason cheaper offset BBQ pits like mine are so hard to operate and cook on.
That and size.
Some are even cheaper.
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Last edited by Worth1; January 14, 2019 at 07:00 AM.
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Old January 14, 2019   #5
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I'm glad you're experimenting and I'm sure you'll figure it out.

Your quote "I dont copy other people's ideas I have my own or make improvements." Made me laugh!! I'm sure every guy with a pit thinking of mods has thought the same thing, if you think a new idea of yours will work then it's probably already out there.

Next time you do a test run, extend the exhaust down to grate level. That will hold heat better.

Have fun playing!! I mean cooking.
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Old January 14, 2019   #6
pmcgrady
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I've got an old Brinkman offset smoker, made out of heavy pipe, from back when they stamped serial#s on them... 25 years ago. I still use it! I'll post pics when the 12" of snow melts off of it.
I paid $700 when I bought it,worth every penny. Not sure how long the tin reproductions last

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Old January 14, 2019   #7
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You have a good one when they were made in the good old USA. Now almost every known name brand sold out to China and it's stamped thin metal junk. It works but not like the old ones made with American steel.

Keep that thing and get it fixed if it does rust out, you won't find another one with the same metal as cheap.
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Old January 14, 2019   #8
Worth1
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Quote:
Originally Posted by Rajun Gardener View Post
You have a good one when they were made in the good old USA. Now almost every known name brand sold out to China and it's stamped thin metal junk. It works but not like the old ones made with American steel.

Keep that thing and get it fixed if it does rust out, you won't find another one with the same metal as cheap.
It is the China one I didn't know till I got it home.
No worries I didn't pay that much and a good one of my making is on the way, just need a few more items.

From two long cooks and one tonight the fire box is doing fine I wash it out dry it and oil it after every use.
Not as thin as the other ones by far.

Cooking a 7 bone roast tonight.
The buys are going to eat good tomorrow.
Grilled it over the fire smoked it and it is now wrapped in parchment paper.
Probably driving the neighbors crazy.
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Old January 14, 2019   #9
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Water and burnt metal equals rust, stop that. I leave the ash in to soak up the normal air moisture.

I wanna see some rubs and techniques. Time, temps and final cutting with money shots.
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Old January 14, 2019   #10
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Quote:
Originally Posted by Rajun Gardener View Post
You have a good one when they were made in the good old USA. Now almost every known name brand sold out to China and it's stamped thin metal junk. It works but not like the old ones made with American steel.

Keep that thing and get it fixed if it does rust out, you won't find another one with the same metal as cheap.
I had some extra cash when they came out years ago and bought it, probably the best purchase I've made in the last couple decades!
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Old January 14, 2019   #11
Worth1
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The water is dried out with a towel and then it is wiped with oil no rust.
Ashes and humidity make a weak lye solution that will eat metal.
Pictures in my phone right now and I dont use fancy rubs they are of my own making.
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Old January 14, 2019   #12
Worth1
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7 bone with one of my rubs.
Didn't plan on this it just happened.
From fire box grill to upper grill to parchment paper.
IMG_20190114_11431.jpg

IMG_20190114_23884.jpg

IMG_20190114_42978.jpg

IMG_20190114_54230.jpg
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Happy Fermenting.
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I came into this life with a backbone and I'll leave it with one.
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Old January 14, 2019   #13
Worth1
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This plus the 7 bone should be enough to reward the guys for a job well done.
IMG_20190114_9686.jpg
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Old January 14, 2019   #14
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Quote:
Originally Posted by Rajun Gardener View Post
Water and burnt metal equals rust, stop that. I leave the ash in to soak up the normal air moisture.

I wanna see some rubs and techniques. Time, temps and final cutting with money shots.
I have a 300 gallon fuel oil tank I hauled out of a basement of a building years ago to make a whole hog roaster, I got it about half way done then never finished it. I needed some type of gear reduction /gear box to rotate the spit at the right speed, really slow... and gave up on it. It has an offset smokebox also. Pics soon
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Old January 14, 2019   #15
Worth1
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Quote:
Originally Posted by pmcgrady View Post
I have a 300 gallon fuel oil tank I hauled out of a basement of a building years ago to make a whole hog roaster, I got it about half way done then never finished it. I needed some type of gear reduction /gear box to rotate the spit at the right speed, really slow... and gave up on it. It has an offset smokebox also. Pics soon

Look up worm drives.

I go to this place all the time.

https://www.google.com/url?sa=t&rct=...4kbxXwVEAqrpKK
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