Soooo Many Choices

danbono · Jun 11, 2013

Hi All A better charcoal basket is in the works, also stove rope gasket for the sides and front of the pit lid.
Funny thing I was worried about the gap on the sidebox lid n vent door, but they didn't seem to leak at all, to my surprise.
Yup rain really dropped the temps from 280 down to 180 in no time.Still have to work on the temp difference side to side.

The vertical electric smoker was soooo much easier. The offset burns alot of wood, chunks3 in 1 1/2 hrs.The Electric 1 chunk would last for 2 hrs.I'm guessing that with the offset the wood sits right on the charcoal, where as with electric the wood sits on the lava rocks
But I think I'm going to like the offset better, once I get it figured out..

Thanks Dan
PS Wish I could upload some pics.

jeoberg · Jun 11, 2013

I like wood splits better than the chunks, they seem to burn longer. I'm still trying different chunk charcoal to see which burns the best for me. The last smoke I just used charcoal to start it and burned wood splits the rest of the burn. Kept the temp in my Char-Griller very stable.

daveomak · Jun 11, 2013

DanBono said:
Hi All A better charcoal basket is in the works, also stove rope gasket for the sides and front of the pit lid.
Funny thing I was worried about the gap on the sidebox lid n vent door, but they didn't seem to leak at all, to my surprise.
Yup rain really dropped the temps from 280 down to 180 in no time.Still have to work on the temp difference side to side.

The vertical electric smoker was soooo much easier. The offset burns alot of wood, chunks3 in 1 1/2 hrs.The Electric 1 chunk would last for 2 hrs.I'm guessing that with the offset the wood sits right on the charcoal, where as with electric the wood sits on the lava rocks
But I think I'm going to like the offset better, once I get it figured out..

Thanks Dan
PS Wish I could upload some pics.

Dan, evening.... That's probably due to the "negative" pressure in the FB.... The cooker is sucking out the heat/smoke from the firebox and also bringing in cold air..... Seal the SFB door and all the other leaks to get the smoker to work right.....

Dave

danbono · Jun 12, 2013

DSC01723.JPG

danbono
Jun 12, 2013

Hi All here is the pit.Check out the baffle and basket. Should the baffle be slanted downwards. The basket didn't work all that great ash built up in the basket, had to shake it afew times.
Thanks Dan
Hope I can upload more pics????

daveomak · Jun 12, 2013

DanBono said:
Hi All here is the pit.Check out the baffle and basket. Should the baffle be slanted downwards. The basket didn't work all that great ash built up in the basket, had to shake it afew times.
Thanks Dan
Hope I can upload more pics????

Dan morning.... No.... do not bend the baffle downward..... That restricts the heat / smoke flow.... Folks do that to skimp on metal and take the easy way out..... The plates should be at the upper level of the opening.... If all else fails, lower the opening between the FB and CC... Keep it large enough for good air / heat flow, then lower the plates, if you need more cooking room... Spacing of the plates adjust the heat to the cooking grate to even it out or create hot and cool zones....

Dave

danbono · Jun 12, 2013

Afternoon David
Right now the baffle is level with the tuning plates. I thought the idea of the baffle was to direct the heat under the tuning plates, for even heat side to side.

Thanks Dan
PS I'm having a hard time finding expanded metal 18 ga. with 3/4" openings.for the charcoal basket.

jirodriguez · Jun 12, 2013

Also another thing you need to do is extend the exhaust vent down to just above grate level. Go to HD or Lowes (or whatever is close) and buy the heavy duty dryer venting - not the cheap foil/plastic one, you want the one made out of metal. Use a hose clamp to attach it to the bottom of the exhaust vent inside of the smoke chamber then follow the curve of the lid and stop about 2" above the grates. If you want to secure the end near the grate well, drill a 1/4" hole so it passes through the side of the smoker lid and the vent tubing - then use a 1/4" bolt, washer, and wingnut to secure the tubing to the side of the lid.

Also - yeah the basket sucks. I had a similar smoker (before I sold it) and used that same basket for a while before chucking it and making a better one.

themule69 · Jun 12, 2013

Look around for a scap metel place or a welding sho[p. they might would sell you a piece of expanded metal.

Also it would be a good idea if you started a new thread on your improvements to this smoker. That way it will be easier for others who have the same smoker to find. when you do leave a link at the bottom of this thread. so the people who have been fallong it. can easly find the improvent thread.

Just my .02

happy smoken.

David

danbono · Jun 14, 2013

Hi All Here is how I started the pit the other day..Hot coals went in the middle.Still waiting for metal tro make the basket.Is there a better way to start?
Tuning plates the thicker the better?

DSC01745.JPG

danbono
Jun 14, 2013

DSC01746.JPG

danbono
Jun 14, 2013

Thanks Dan
PS The smoke stack does come down to grill level

danbono · Jun 17, 2013

Hi All Would 12 Ga. Cold rolled steel be good for the tuning plates? Here is what I'm looking at: http://www.speedymetals.com/information/material23.html
https://www.stainlesssupply.com/order-metal-online/docs/g4c1061s36ss0p0/cold-rolled-steel-sheet.htm
Thanks Dan

danbono · Jun 20, 2013

Hi All Here is what I used for tuning Plates. Read about it somewhere in this forum .I took the charcoal tray that runs the length of the cooking chamber, turned it upside down and placed it by firebox opening.Hope it shows in the pics.If I can get them uploaded.
Tonite I just used the firebox as a grill. Put 1/2 Weber chimney of Kingsford charcoal into my home made basket. Temps were only off by 20* side to side, much better then last time. I think with a little more working on the problem, the temps would even out some more.
I wasn't happy about the way the grill worked, next time I have to get the grill grates closer to charcoal. The charcoal was 6" from the grills.
My highest temp by the firebox only reached 220, could the low temp be from only using 1/2 chimney of coals? Another thing I will have to play around with.

DSC01771.JPG

danbono
Jun 19, 2013

Thanks Dan

PS I would to get temps up to around 250-275

floyd · Jul 21, 2013

Dan,

I too have been struggling with the same decision. After MUCH reading,. blogging, and store visits, I bought an Oklahoma Joe Longhorn. It is well built, twice as heavy as the Brinkman and 4 times as heavy as the CharBroil offset. There are a few mods I will make to help even the temp and on all smokers you ill have to seal some smoke leakage. No quality is what it used to be, even for the $1000+ smokers. I'll let you know how much I like it but it is the best one I can find for $400 and that was at Lowes.

Good luck!

/s/ Floyd

danbono · Jul 23, 2013

Hi I'm pretty happy with my Brinkmanns Smoke n Pit.. So far only fired it up 2X. I don't do long cooks so the SnP should work fine for me.
Good Luck with your Oklahoma Joe Longhorn. Yeah heavier is always better.I bought my SnP second hand, so for the price I'm pleased.
I started with Master Forge Electric Veritcal smoker,but having meat on two shelves was becoming a "PIA". Might used the E smoker in the Winter for a quick smoke then into the oven.
Dan

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