› Forums › Smoking Supplies & Equipment › Wood Smokers › Wood Smoker Modifications
New Posts  All Forums:Forum Nav:

Wood Smoker Modifications

post #1 of 5
Thread Starter 
So I've gleaned a lot of great information about my newest addition to the family -- a 16 inch wood smoker. I've used Weber kettles, graduated to a Brinkman charcoal model and acquired a nice New Braunfels upright charcoal smoker last year.

Recently, my neighbor hauled this offset firebox smoker to the curb as trash! Much to my wife's chagrin, I grabbed it and began restoring it. The image below is the unit nearly restored.


As I cruised this site learning how to use this smoker, I found and adopted Dutch's modifications.

Then I got to thinking, "Why can't I attach the New Braunfel's to the new wood smoker?" Answer: I could -- and did! First, I had to cut matching holes in both smokers.

Then I decided to bolt them together rather than weld them, just in case things didn't work out. I also had to fabricate a cap for the original chimney to force the smoke into the upright portion.

I can attach a piece of sheet metal between the smokers with two wing nuts and use either one individually if I wish. I fabricated grates and got ready to season it today.

Here is the finished version of what I now call "Grillestate."

After seasoning today, I decided I had to make dinner. It turns out that the temp in the upright is very low -- perfect for jerky, cheese, probably trout, etc. I have a bit of a learning curve and some tweaking on heat management with this rig, but I think I'm going to be quite pleased with the grillestate and flexibility this set up allows.
post #2 of 5
Way to think outside of the box. points.gifLooks great. Hope to see some great qview coming out of that baby.
post #3 of 5
looking good so far if ya want more heat in the upright you might have to vent it to help pull a draftPDT_Armataz_01_34.gif
post #4 of 5
Thread Starter 

More heat in the upright

you are right about that, morkdach; the heat in the upright is very low -- great for cheese and jerky, probably trout as well. the beauty is that I can use the upright as a stand alone or supplement heat with charcoal in the original burn bowl at the bottom.
post #5 of 5
Very cool, Adi!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Wood Smokers › Forums › Smoking Supplies & Equipment › Wood Smokers › Wood Smoker Modifications