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Hello from Diamond Bar CA.with an off-set smoker

post #1 of 5
Thread Starter 

Hello. I received an off-set smoker as a gift and I've used it 3 times.

The first time I just opened it a lot, moved things around a lot and basically used it like a bar b que because I was constantly  building the fire/ charcoal back up to build the heat back up. That time I smoked some beef ribs and they were done in about 3 1/2 hr. They weren't too bad, better than they were when I've bar b qued them in the past.


I figuered out there was 60-80 degree temp variance inside the smoking chamber. SOOOO... I modified the smoker to make it a reverse flow:


First I had some pieces welded on the sided so that the smoking chamber could be sealed with Nomex insulating tape. That worked real well. I put some JB Weld around/in some of the joints that were pouring out smoke. 


I put a piece of 11 gage steel in the chamber to make the smoke/heat flow to the opposite side of the charcoal chamber. I guessed on the size of the opening on the end.


Then I put some flexible vent pipe from the smoke stack to the other side (side closest to the fire chamber) so that the exhaust would be drawn from that side. 


I put 4 oven thermometers inside the chamber and checked the temps. The temps all evened out to within 20 degrees of each other.


So then I tried smoking some beef ribs again. My first mistake was to put bar b que sauce on them first then I smoked them and didn't open up the chamber, just kept it at what I thought was a good temp 225- on the visible one. 

It all burned terribly


Next time I did the same thing but kept the temp lower, around 200- after 7 hrs it still wasn't done and was just drying out. I think If I continued like that they would just become like beef jerky. 


So Now I'm trying to smoke the ribs at 225 degrees again but not putting bar b que sauce on them and we'll see. 

post #2 of 5
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
post #3 of 5

Welcome aboard! Glad you joined us.  This is a great place to share ideas on our favorite pastimes...smoking and grilling great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Any time you need help, just ask and you'll get plenty!


post #4 of 5

welcome1.gifto SMF!  We are so glad you joined us! 


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff in Rule #11. Not that you have done anything wrong....just a little bit of FYI for new members!


If you need any help roaming around the forums....just holler!  Happy to help out!



post #5 of 5

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.


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