bar-b-chef offset smoker

jabo · Nov 22, 2006

BTW, the smiley faces in the post above are supposed to be the number 8, apparently the board doesn't like this number with parenthesis around it.

mrgrumpy · Nov 25, 2006

If you use parenthesis with the number 8, it will give you smileys.....

Bill

jmedic25 · Nov 25, 2006

Jabo I was serious when I asked about the temp. variance in the bbchef. When you get some time speak a bit. If you please... :)

Thanks for the how to on the bolt's looks good...

pomel · Mar 21, 2011

Hey guys,

I know this is an old post but I just bought a used Bar-B-Chef Offset Smoker and I love it! I belive the upper smoke box rack that you don't use is where you are supposed to put the wood/coals. I don't think they make em like this any more; certainly not for 200 bucks!

chefrob · Mar 22, 2011

not sure what you mean.........

Pomel said:
I belive the upper smoke box rack that you don't use is where you are supposed to put the wood/coals.

chefrob · Mar 22, 2011

btw- here is a thread on my restore of a bar-b-chef........

http://www.smokingmeatforums.com/forum/thread/86049/bar-b-chef-restore

pomel · Mar 22, 2011

I see the method you used with the bolts to lift the bottom smoke box grate off the floor of the smoke box. I am going to do that today after work. I was thinking they must want you to use the top smoke box rack for the coals because the bottom grate is sitting on the floor. Raising the bottom rack with bolts is clearly the answer. Nice job on the restore, that looks great!

chefrob · Mar 22, 2011

I was thinking they must want you to use the top smoke box rack for the coals because the bottom grate is sitting on the floor

are you talking abot the "fire box" or the smoke chamber? if you are talking about the fire box the top grate is for grilling. as for the charcoal grate i ended up making a basket that works alot better and holds more lump/wood.

elgancho · Jul 7, 2012

Bump of an old thread...

where can i get the metal grate material like the pictures above used to make the basket? does it have to be a certain metal?

dewetha · Jul 7, 2012

it's "expanded metal" and usually you can get some at places like home depot

chefrob · Jul 7, 2012

yup, i got mine at HD but any hardware store should have some.

ro31369 · Aug 22, 2012

I picked one up just outside of Baltimore City from a cool guy for $30. This guy was as excited about me having it as I was about getting it. It's in perfect shape. He tried to impart years worth of technique in about 45 minutes. So, basically, I'm figuring it out as I go.

Haven't made any mods yet, but I like the idea of raising the smoke chamber grill a little. It's good to have an apple tree too.

Cornish Game Hens, soaked for a few days in my hot sauce (or any hot sauce) are wonderful. Fresh head on shrimp were even better. My attempts at smoking hot peppers haven't gone so well yet, except to stuff them with feta cheese.

ro31369 · Aug 25, 2012

Today I'm doing another Cornish Hen, lamb chops, chicken breasts, Italian sausage from Trinacria, a kosher dog (just to see what happens), an acorn squash stuffed with jelly bbq, halved cherry tomatos, cheddar stuffed fairy peppers, okra in olive oil, and squash seeds. I'll let ya know how it goes.

cliffcarter · Aug 25, 2012

ro31369 said:
Today I'm doing another Cornish Hen, lamb chops, chicken breasts, Italian sausage from Trinacria, a kosher dog (just to see what happens), an acorn squash stuffed with jelly bbq, halved cherry tomatos, cheddar stuffed fairy peppers, okra in olive oil, and squash seeds. I'll let ya know how it goes.

Start a new thread for it, will ya.

ro31369 · Sep 1, 2012

Everything came out very well, except the okra. It wasn't bad, it just wasn't great.

triplejsmokegod · Dec 24, 2012

This is the a great smoker. I have had mine since about 2002. Easy to use and temp control is easy and can be maintained at a constant 225 degrees. Perfect for baby back ribs 3hrs@ 225, 2 Briskets @ 225 deg for 11 hrs. Tri tips 3 hrs for just a couple, more meat = more time. I use lump coals, NOT kingsford charcoal. Lump coals burn hotter and is better for temp control. Hickory wood chips or chunks are my favorite by far and I have tried them all. Some tips, line the smoke box with heavy duty foil. Also mix different types of canned beans into pan on bottom shelf and smoke meat on top, the drippings and the smoke will flavor the beans and this is a base for the best Chili beans youve ever had. After several years the smoker becomes well seasoned, and on a hot summer day you can wal by the smoker and it smells like smoked ribs. Man I am getting hungry thinking about it.

grouchman · Jul 10, 2013

chefrob said:
are you talking abot the "fire box" or the smoke chamber? if you are talking about the fire box the top grate is for grilling. as for the charcoal grate i ended up making a basket that works alot better and holds more lump/wood.

What size is the charcoal basket?

I just pick up the smoker last week and wanting to do some mods

remmy700p · Jul 10, 2013

Here's how I did the same thing on my Brinkmann TMLE:

2013-07-02_14-10-30_797.jpg

remmy700p
Jul 2, 2013

2013-07-02_14-10-09_228.jpg

remmy700p
Jul 2, 2013

grouchman · Jul 10, 2013

Good job on the riser .... I feel the basket will work better on my Bar-b-chef

chefrob · Jul 11, 2013

14''x12.5''x3.5''..............i would not go any bigger than this since i have to angle it in to get it inside. BTW it has been over 2 yrs and i just got a small hole in it (the basket) from the fire......i have gotten tons of use from it.....good luck and post up yer pics!

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