I am giving the Pitt Boss to my son so If I ever really need it back I can get it.
There ya go, keep it handy. Offset is a whole new animal.
I am giving the Pitt Boss to my son so If I ever really need it back I can get it.
I will be the one to disagree on gaskets to seal up the smoker. It is a smoker, not a pressure cooker, and if a little bit of leakage causes such an issue with temperature management, there are other issues probably with fire management, etc.
There, I said it lol.
Flame away. Wink wink.
So that sounds like build quality, which is part of what I was going for when I said you would have bigger issues with temperature. I just see a lot of people buying a smoker that is otherwise built very well with small leaks around the edges and immediately trying to stop them. Yeah, in your case, it would probably be necessary. Here, we don't know if the OP has those issues, unless I missed it, and people are suggesting gasket material.Won't argue with you, but it depends upon how large the leak.
I had an Old Country Brazos with a sprung door. There was a gap in the lower left corner that was around 1/2" . And the gap continued all along the bottom of the door.
I tried RTV red sealant but the gap was too large and ended up using clamps on the lower corners to get the door to close.
Here's a biscuit test I did before I fixed the leak, and notice how the biscuits all along the door side of the grate are not nearly as brown as the others ( and that's not a factor of more light ) . And the one in the left corner, door side, was doughy.
That leak did all kinds of funny things to the temps and air flow inside the cook chamber.
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So that sounds like build quality, which is part of what I was going for when I said you would have bigger issues with temperature. I just see a lot of people buying a smoker that is otherwise built very well with small leaks around the edges and immediately trying to stop them. Yeah, in your case, it would probably be necessary. Here, we don't know if the OP has those issues, unless I missed it, and people are suggesting gasket material.
Google and consideer all/most of the mods. I bought the highland reverse flow. I did "lava tape" and RTV sealant on all appropriaet places. also bought lid clamps. I'm probably going to sell mine,as it takes up too much space amongst my other 6 "appliances". and it's too much work on really long cooks, plus there's not much good wood to buy in S. Florida. There's a plenty of" groups with good recommendations on the interwebs.Yesterday my wife and I were at Lowe's home improvement to get her some paint for a craft project she has going on and I swung by the grills and was looking at an OK JOE Highland when she said to me, "you have been wanting a new grill, do you want to get that one?" I was almost too stunned to reply but I did mange to squeak out YES. so I have a new OK JOE highland on its way soon. I can hardly wait to try it out.
I love that woman
That being said, can you guys recommend some must have accesories that I will need for my new smoker. I already have a charcoal chimney that I bought at the same time I bought the OK Joe and I have a remote thermometer from my previous smoker.
I agree with the pressure cooker analogy. That's why I didn't do anything with any of the doors, which actually fit pretty well. I guess I just don't like leaky fireboxes.I will be the one to disagree on gaskets to seal up the smoker. It is a smoker, not a pressure cooker, and if a little bit of leakage causes such an issue with temperature management, there are other issues probably with fire management, etc.
There, I said it lol.
Flame away. Wink wink.
Good call. He'll get good use of it and you can always get it back if the offset doesn't work out.I am giving the Pitt Boss to my son so If I ever really need it back I can get it.
True. He does not know what he's got , yet.
But sprung doors are common with all offsets when the door is cut out of rolled steel.
This vid should start Sonny Moberg explaining the problem at the 7 minute mark.
What I saw is he explained why there is no comparison between a Moberg or other big name, or small name like my Bell Fab, pit vs a mass production Okie Joe, Char Broil, etc. He talks about the added metal pieces in the door to prevent the gaps that cause potential large leaks.
Speaking of Char Broil, I made barbecue on one for about 15 years and it leaked like a sieve and I managed it anyway and made good barbecue.
Not trying to talk anyone out of adding gasket material, I just think it is unnecessary 99% of the time.
Lol, I didn't hear him say, if it still moves, add gasket material.But if you listened closely , he said " they still move " . He's trying to prevent it , but it can happen, even to a Moberg. His final warning about " if you think you know steel, you've not worked with steel long enough " left the door open.
And its very obvious, the quality control on a $5,000 pit is gonna be much higher than Old Country cranking out a Pecos as cheap as possible or an Okie Joe from Home Depot. Doesn't need to be said.
I agree with you 100%.I will be the one to disagree on gaskets to seal up the smoker. It is a smoker, not a pressure cooker, and if a little bit of leakage causes such an issue with temperature management, there are other issues probably with fire management, etc.
There, I said it lol.
Flame away. Wink wink.
I will go further and say baffles and tuning plates are not necessary either. Mad scientist and others have caused a lot of over thinking IMHO. Ask me how I know lol.
I'm glad that all works for you.Tuning plate with a baffle works on a bottom up smoker that exhausts out the top of the cook chamber, i.e. Yoder or Horizon or any old Okie Joe.
But a baffle, especially coupled with tuning plates with a grate level exhaust , just sends most of the heat/air under the meats and out the smoker.
How do I know ? Been there, done that, and got pics of a whole bunch of biscuit tests on an OC Brazos![]()
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Sounds good . Everyone that does this should have one at some point . I only had a cheaper one , but still miss it at times . The food has a flavor you can't get from other smokers .I have a new OK JOE highland on its way soon. I can hardly wait to try it out.