Custom Charcoal + Smoker Conversion for Grand Turbo B3810BNG Grill

[red_muze]

I'm working with a Grand Turbo B3810BNG gas grill. It's a large, built-in stainless steel model with multiple burner zones and a dedicated broiler section. The internal layout features stainless burner grates, heat diffusers over the burners, and front-facing control knobs.

I'm converting this gas grill into a hybrid charcoal/smoker setup using the following components:

• 2× Qwik‑Char Stainless Steel Charcoal Trays:
  These will be placed on the left side of the main firebox over the burners. They sit directly on the burner rails and hold lump charcoal or briquettes for direct or indirect heat.
• LavaLock Nomex Self‑Stick High‑Temp Gasket:
  This will be used to seal the lid and seam gaps to retain smoke and prevent leakage during long cooks.
• FireBoard 2 Drive + Blower Bundle:
  I plan to install the FireBoard Drive Blower to automate temperature control. I'm considering placing it on the lower left vent, which appears to have the right geometry and location for air intake.
• Chimney Vent:
  I’m exploring the idea of adding a chimney stack on the upper right side, just above the built-in broiler zone (which I will not be using during smoking sessions). This would ideally allow for crossflow from left-to-right, enhancing smoke and temperature control.

Key Questions:

1. Blower Placement – Lower Left Vent:
   Is this a good location for the blower? It lines up well with the charcoal trays, but I want to make sure airflow will be efficient and not restricted. Should I seal any other lower vents once this blower is in use?
2. Chimney vs. Pinwheel – Which is Ideal?
   For the exhaust side, should I:
   • Install a chimney stack on the upper right, above the broiler area?
   • Use a pinwheel damper instead?
   • Do I need a specific chimney type (e.g. with a rain cap, adjustable vent, or longer stack for better draft)? Any suggested diameter/height?
3. Chimney & Blower Interaction:
   Will the chimney and blower combination provide good convection and draft across the charcoal trays, or should I offset the chimney further to the right? Is having them on opposite ends the optimal airflow strategy?
   

I do not intend to use gas burners during smoking.
The goal is stable low-and-slow temps (225–275°F) with minimal tending.

This setup is intended to create a left-to-right convection airflow path, with charcoal heat and smoke on the left, blower-assist at the intake, and an exhaust on the right via either a chimney or damper. Looking for advice on airflow tuning, ideal vent components, and chimney recommendations (brand/size).

Thanks in advance for any input.

Red Muze

 

[Fueling Around]

Bumping to watch the answers. Beyond my level to add suggestions.
Do you have the IR back unit?

 

[red_muze]

Bumping to watch the answers. Beyond my level to add suggestions.
Do you have the IR back unit?

Yes I do have the IR back unit.

 

[JckDanls 07]

I am wondering if this will be used as a gas grill again ? I see you say not when smoking but what about other times ?? Reason I'm asking is because you say your going to seal the lid... I believe the air gap is there for a purpose on gas grills...

 

[in. pred]

id just use a pellet tube and mix real wood chips in it. the gas could control the heat and be hands free for hours.

 

[Newglide]

id just use a pellet tube and mix real wood chips in it. the gas could control the heat and be hands free for hours.

This is similar to what I do during the week and want a some smoke on whatever I'm grilling

 

[BigW.]

Is it shot or why are you modifying it? Looks like a nice high end gas burner.