Charcoal basket in an offset

[Redicans]

Following as I have thought of this also. Curious to see how those baffles work out. Please post up some results when you try them out!

 

[jcam222]

Understood. I've been using an offset for more than 25 yrs. Just experimenting here.

I love my stick burner and do just burn splits. That said I also love my 270 cabinet that runs on a basjet of lump coal with wood chunks mixed in. It puts out every bit as good smoke flavored q

 

[kelbro]

Following as I have thought of this also. Curious to see how those baffles work out. Please post up some results when you try them out!

'Installed' them today. Two briquets fit side by side in each section. I will probably start with a 2x1 stack (like a Weber snake) and see where the temp runs. I can add an extra briquet on top (2x2) if it isn't getting hot enough. The baffle plates are tall, I could stack quite a few briquets in there if need be. I'll need to work in some smoke wood chunks too. May be able to get it going this coming Saturday.

Next test will be lump charcoal. I like the flavor of lump better than briquets

 

[Redicans]

'Installed' them today. Two briquets fit side by side in each section. I will probably start with a 2x1 stack (like a Weber snake) and see where the temp runs. I can add an extra briquet on top (2x2) if it isn't getting hot enough. The baffle plates are tall, I could stack quite a few briquets in there if need be. I'll need to work in some smoke wood chunks too. May be able to get it going this coming Saturday.

Next test will be lump charcoal. I like the flavor of lump better than briquets

Nice! Yeah I was wondering, can you pile lump in nice and high with wood chunks here and there.

 

[Chasdev]

Sounds like an impossible dream to me.

 

[ConrodM]

When I want a nap during brisket wrap stage, I’ll do what Harry Soo does: BTU=BTU (throw it in the oven)

 

[MBBG]

The problem for me is that I can’t fit the same number of briskets from a 250g in an oven. Maybe if I had a few on standby somewhere. Or a huge commercial oven. And it’s a lot easier to leave them all on one cooker than transfer them to another to finish. I have been looking at propane assist but seems dangerous, and it would probably take 3 of the pellet pro hoppers to run a 250. Which leaves the charcoal basket option.

 

[912smoker]

Just saw this today. Long video but should help with your search.



Keith

 

[kelbro]

Sounds like an impossible dream to me.

That's entirely possible :) but experimenting is always fun for me.

When I want a nap during brisket wrap stage, I’ll do what Harry Soo does: BTU=BTU (throw it in the oven)

I have a propane assist that I've used successfully for years. That's for after the wrap though.

Just saw this today. Long video but should help with your search.



Keith

Thanks. I've seen that one. Informative. I saw about the same results.

 

[kelbro]

The problem for me is that I can’t fit the same number of briskets from a 250g in an oven. Maybe if I had a few on standby somewhere. Or a huge commercial oven. And it’s a lot easier to leave them all on one cooker than transfer them to another to finish. I have been looking at propane assist but seems dangerous, and it would probably take 3 of the pellet pro hoppers to run a 250. Which leaves the charcoal basket option.

I've used a propane burner for years that I took off a turkey fryer. Works great. Used after the meat is wrapped.

 

[MBBG]

I’ve thought about this too but had concerns about safety.

 

[912smoker]

The controller looks interesting and practical.

Keith

 

[kelbro]

The controller looks interesting and practical.

Keith

I've read about folks using them on WSMs. I'm already $70 into this experiment with the basket and the baffles. Another $45 will take some of the fun out of it! Besides, I didn't see a model that would fit on my stack.

 

[kelbro]

Loaded up the Kingsford briquets 2x1 with some hickory chips. Smoking a couple of butts tomorrow morning. We'll see how she runs.

 

[kelbro]

The 2x1 stack was not enough fuel. Tried 2x2. Still not enough. Temp barely got to 100. Loaded up with more fuel. To see if we can get up to mid 200s.

 

[MBBG]

Godspeed

 

[kelbro]

Well, that didn’t work as expected. To get enough fuel in there to get up to temp, it made the fire spread too quickly to hope for any extended cook. It only took about an hour for the entire basket to start burning. Now it did stabilize at a working temp but not much different than without the baffles.

 

[chopsaw]

I'm not using an offset , so just watching . I do some different setups in a kettle , and it takes about what you have in post 35 to get it to run at 260 . Less mass to heat and the source is in with the meat .
Plus I add a separate fire when the cold meat goes on or it drops way to much .

I bet you get it figured out . I know guys do it with a basket .

 

[kelbro]

Yep. It ran for about 3 hours at the right temp. I was hoping for more. This offset is not sealed very well so it’s harder to manage the oxygen. Will try again later.

 

[britintexas1959]

I must admit, I don't see where the problems on here seem to arise. I use a Smoker Joes, Longhorn, offset and all I do is smoke ribs. The charcoal management I've found to be a breeze! I fill a chimney HALF FULL with B&B Char Logs (compressed charcoal tubes with a hole drilled lengthways through the middle) which last substantially longer than lump or briquets and burns a lot more evenly, and once fully ashed over dump them in the offset basket FURTHEST AWAY from the smoker chamber. I let the temperature peak in the smoker chamber, close the stack vent and open the box vent. Once the temperature has stabilized I put the ribs in the smoker chamber & I find it generally runs consistently between 225 and 250F. The logs need replacing at about 3 hours or so, in which case I prepare another half chimney of the charcoal logs, wait until ashed over, and dump them in the firebox basket. That covers the the next 3 hours by which time all I need to do is brush BBQ sauce onto the ribs, allow to sit in the chamber for 30 minutes, wrap and allow to sit for 30-45 minutes more. This method has never failed me for the entire 5 years+ I've used this smoker.