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Recent content by thood
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Yep, I’ve used these. They work ok, probabaly burn out a little too soon to start a good charcoal fire. The compressed wood ones las a little longer and will usually start the fire. Either way, no fluid needed. I also use the electric loop, and that works great if you’ve got electricity. If...
I never had any luck trying to seal the firebox. Just too hot. The best thing I came up with was the high temp felt gasket material. I use that on my Vision Kamado grill and it works great. It also works fine on the food door. But on the OKJ smoker, the firebox gets too hot and the gasket...
This is what I use. Like you, I didn't want to pay a bunch of money for a plate with holes in it. And I didn't really want to sit down and cut all those holes. This is way is cheap and it works. And it's totally adjustable. You can space the plates any way you want to achieve the heat...
Yeah, for sure it's not going to hurt anything. It just may not help anything. That temp differential can be addressed by a deflector plate, or like I did with a series of deflectors placed along the bottom grates. That deflection along with good air flow control to control the temps are...
I did mine wen it was new and making some other mods that made disassembly necessary anyway, so that's how I did it. However I have to say I'm not sure how much it was worth. The temp between the firebox and cook chamber gets hot enough to burn out the RTV anyway, plus it was a pretty tight...
HI Tim, I don't recall exactly but I got the plans right here on this forum. I'm pretty sure the expanded metal piece was 24" x 24" from Home Depot and I believe I just bent up the sides at about 6". If you search the forum for this I'm sure you'll find the same plan I used.
This is the blower that I'm using, came from an old furnace. I see a new one like it costs around $65. The V/S control below is about $15 on ebay. I had to fabricate the connection from some dryer vent pipe. That gets really hot around the firebox opening so plan accordingly for that. If you...
Pretty sure it was Home Depot
I saw that Sauced has responded and I do very similar to what he described. I use a mix of charcoal and wood. The charcoal seems to last longer and keep the heat more even. I do use the split wood sticks (about 12" long) rather than chunks. But for me the key...
I think this is probably right. I wasnt really confident this was a good idea but I went along with the crowd and put one in. It actually takes up some cooking space if your doing a couple more f briskets or butts.