Installing a bbqguru Blower adapter advice needed.
- Thread starter ddrian
- Start date
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gr0uch0
Master of the Pit
Whaddya have and where are you? You're likely to get quicker, better answers if you put pertinent details in your signature and profile.
gr0uch0
Master of the Pit
Good luck. Once OKJ sold to Char Broil, they're a nightmare virtually with all their rigs to control the temps. CB decided to sacrifice the quality and ingenuity of the Davidsons--not to mention quarter-inch steel--for the sake of selling to the masses in Wally, Lowes, etc, and using cheap Chinese steel. There should be no reason to have to put a hole saw and a blower on anything that has any modicum of airflow engineering. None.
Why do you think you need to do this modification? How many times have you cooked on this?
Why do you think you need to do this modification? How many times have you cooked on this?
- Apr 13, 2017
- 188
- 48
I feel for you not liking the quality. Many items have been raped of quality to meet the price points of the big box houses...
I sealed it when I assembled it and put rope on the door and the fire box. It is pretty tight now.. Any mods to improve the smoker I can do at my shop in reference to the build... if needed.
Moving on....
I prefer to set it and forget it to the extent that I can that's why I want the blower and controller.
DDR
Moving on, I just would like info on placement of the blower iof anyone has experience and could offer adice.
gr0uch0
Master of the Pit
Last questions: why the need for a blower? Is the airflow inadequate? How many cooks are on it? My advice would be to have a dozen or more cooks on- it-"learning a smoker"--before bringing a hole saw into play. Not to mention a rig like this will never be "set and forget": it's a charcoal/stick burner that needs to be fed on a frequent basis, regardless of what some marketing hype may say.
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- Apr 13, 2017
- 188
- 48
gr0uch0
Master of the Pit
Get some cooks under your belt--besides burning it in--before jumping straight to "redneck riggings". Save yourself a bunch of time, money, and headaches, as they're largely ineffective. Good luck.
notorious q u e
Fire Starter
Flame Boss is an upstart competitor to BBQ Guru and I just ordered the 300 WiFi unit yesterday. Like Al wrote, blowing beneath the grate is ideal because it mimics the natural draw of the fire. It gives the stoker the ability either to choke off or stoke the fire as if you were doing it yourself. I'll keep you posted on Flame Boss and hope to learn alongside you Sir!
notorious q u e
Fire Starter
Awesome!! Can you post some Que View pics? I'm getting pumped. I've been working with firecraft.com and I love their service. It's 4 guys that opened their own small BBQ business and Andy as well as Bob walked me through requirements to stoke my Shirley Fab beast. They're selling Flameboss like hot cakes and they're back ordered just 2-3 days until they are resupplied by the manufacturer.
If I may ask, did you find that the stock fan was working overtime or was it adequately given a rest? I guess the criticism of Flameboss is that they use lower Cubic Foot Per Minute (CFM) fans compared to BBQ Guru. That being said, Flameboss claims that their software makes their lower CFM variable-speed fans just as good. I figure I'd bounce a question right off of a real-world Flameboss owner.
If I may ask, did you find that the stock fan was working overtime or was it adequately given a rest? I guess the criticism of Flameboss is that they use lower Cubic Foot Per Minute (CFM) fans compared to BBQ Guru. That being said, Flameboss claims that their software makes their lower CFM variable-speed fans just as good. I figure I'd bounce a question right off of a real-world Flameboss owner.
- Apr 13, 2017
- 188
- 48
- Apr 13, 2017
- 188
- 48
I chose the Pit Boss fan. My Offset is a vertical OKJ Bandero. It seems to be a good fit. anything smaller would not be enough I feel.
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notorious q u e
Fire Starter
Ddrian,
That pastrami seems out of this world, I keep reminding myself that food processors "tell" us what we can eat. When I see those thick gorgeous slices, it tells me that I need to step up my game and learn more. Nice work amigo!
That pastrami seems out of this world, I keep reminding myself that food processors "tell" us what we can eat. When I see those thick gorgeous slices, it tells me that I need to step up my game and learn more. Nice work amigo!
- Apr 13, 2017
- 188
- 48
Thanks for the kind words.
To let you all know where I went with my smoker...I covered total outside with 1/8 inch plate making the thickness of the smoker 1./4 inch after words. I built a lump coal basket, added the smokeboss with a pit boss fan. Built a smoke and heat distributor in the bottom of the smoke box. In the lid of the fire box I put 1/4 inch plates on the inside lip and then used self tapping screws to hold them in place making the fire box lid a plate that stop heat from going inside the thin box lid. I also built another 1/4 plate with 4 wing vents to control the air flow of the smoke and cut off the smoker box cook size to accommodate the size of my cook. After testing the pit temp are within 1 degree of each other.
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notorious q u e
Fire Starter
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