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Quite an impressive modification. I think that is a bit much for me though. Although, I may agree with you about opening the hole more, or at least raising the grate to allow more heat/air flow.
I think that is accurate for most offsets, although I don't know for sure. I think the design as well as the typical mods do not actually achieve 100% equality. I just don't think it is possible without some mechanized fan of some sort.
I have a dumb question. He say's "when the temp reaches 275-300 degrees" Is that the temp in the cooking chamber or in the fire box? I am leaning towards the fire box myself, but want to make sure because I have done the minion method before, and all it did was to light all the coals within...
Hey guy's, thanks for the welcome!
I have posted a more detailed explanation of my issues, including some pics of the smoker and mods. Please feel free to correct any mistakes I have made, I look forward to it.
http://www.smokingmeatforums.com/t/115632/offset-mods-questions
Thanks
Tony
Hey guys,
Anyone have luck without a baffel and/or tuning plates?
I am going to try smoking without these mods because:
1) They did not seem to work for me so good.
2) It seems like a large fire in the box, which actually heated up so hot that the steel expanded to the point that the door...
Hi folks,
I am new to smoking but read a lot about it. I have a Bar-B-Chef offset smoker and cannot use it. I have read about all the mods and have done so, but still am having trouble. So, I seek more advice and tips from those willing. My best BBQ has consisted of putting smoke on the...
Anyone have luck without a baffel and/or tuning plates?
I am going to try smoking without these mods because:
1) They did not seem to work for me so good.
2) It seems like a large fire in the box, which actually heated up so hot that the steel expanded to the point that the door would not...
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