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Sierra Offset Smoker

Posted

Pros: Huge cooking area and it comes with cast iron grates.

Cons: Thin metal and gaps all over the place. Takes alot of work to get it working well.

I was in the process of looking for a horizontal offset smoker when my wife brought home this rig for my birthday present.  I didn't have the heart to say I wanted to get something a little better made, so I decided to pour some money and time into it to get it to do what I wanted.  I filled in every gap I found with RTV material and also made gaskets with it for the firebox and ash doors.  I also riveted some angled aluminum bars right under the cooking chambers lid to make a better seal.  I used replacement oven gasket rope to make as complete of a seal as I could.  The gap between the back of the lid and grill took some work.  It was about 1/2" and took riveting some flat aluminum plate and more gasket material on the inside bottom of the lid so when the lid closed it pressed up against the grill body.  After I did the modifications that rig started to work well as a smoker... but as usual I couldn't leave well enough alone.  I decided to build a thermostat that would monitor the smoker's temperature and regulate it with a fan hooked up to the fire box.  I bought a PID controller, solid state relay and a 25 CFM computer fan and built a box that contained all of the components.  I connected the controller and fire box with a air duct tubing and put a quick connect at the thermostat so that I could disconnect it from the rig and get it out of the elements when not cooking.  The thermostat runs the rig wonderfully.  As long as I make sure the unit has the charcoal it needs, the thermostat keeps the temperature between  120 and 125 degrees.  That being said, since there is more of an airflow to keep the temperature up, it eats charcoal like there's no tomorrow.  To smoke something for about 6 hours takes about 8 to 10 pounds of charcoal.  This became more of a project to give me something to do, which I did enjoy.  I can now take pride in my setup because I put the blood, sweat and tears (and more money...) to get it where it is.  That being said... If your looking at getting a rig that works right out the box and does not require a hell of a lot of work... find it somewhere else.  Although, If you're only looking to grill food, this is a great product.

 

 

Posted

Pros: Cast iron grates

Cons: You get what you pay for.

This smoker was given to me as a Christmas present as my first smoker. Initially when seasoning it smoke was coming out everywhere. I placed some high heat sealant on some of the cracks, but most of the are about a half inch/ full inch big. I bought some gasket rope from Home Depot and placed it on the back, being where that is where the biggest gap is, and the front where the other gap is. If you are able to secure these two gaps, then you have a "ok" smoker.

The metal is very thin, does not hold temperature well, but if you have a will there is a way. I've made two briskets, one pork butt, plenty of fajitas, and hamburgers on this which have all came out "very good" to my guest tastes. If you are willing to put more work into cooking that it wouldn't take on a fairly more expensive smoker, then this is for you. Good luck.
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Sierra Offset Smoker
Description:

Offset Firebox, Warmer Rack, Thermometer, 2 wheels, direct flow,

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