I've read quite a bit about mods to cheap offset cookers so I believe I atleast have a direction. However, since most of those threads and blogs are about specific brands I want to make sure I won't be spinning my wheels.
The cooker is a 55 gallon drum with a side fire box made out of a propane tank. I have cooked on this beast 4 times now. Ribs, brisket, butt and chicken. It seems this cooker presents different challenges than my old cheap smoke n pit.
1. It leaks everywhere. Even the area where the "lip" is welded to the lid and grill side of the CC leaks, not just where it closes.
2. The firebox has what I think is a very small air intake. If I close the lid on the FB I get a thick white smoke even with the intake wide open.
3. The temp difference from FB end to stack is 75-100 degrees. Could this be because of the distance from my coals to the CC opening? If I have a good fire going there is still a temp difference but atleast the chimney side will stay hot. No fire and that side drops off quick.
4. No smoke flavor! I get beautiful smoke rings but the meat just doesn't have any punch to it. I use regular oak and lump, always have. Maybe this has something to do with the convection?
I understand I'm not going to make this a set and forget competition smoker but right now it's looking like it will be a regular ole' charcoal grill.
Should I just start hammering away at the typical mods or scrap it? TIA!
The cooker is a 55 gallon drum with a side fire box made out of a propane tank. I have cooked on this beast 4 times now. Ribs, brisket, butt and chicken. It seems this cooker presents different challenges than my old cheap smoke n pit.
1. It leaks everywhere. Even the area where the "lip" is welded to the lid and grill side of the CC leaks, not just where it closes.
2. The firebox has what I think is a very small air intake. If I close the lid on the FB I get a thick white smoke even with the intake wide open.
3. The temp difference from FB end to stack is 75-100 degrees. Could this be because of the distance from my coals to the CC opening? If I have a good fire going there is still a temp difference but atleast the chimney side will stay hot. No fire and that side drops off quick.
4. No smoke flavor! I get beautiful smoke rings but the meat just doesn't have any punch to it. I use regular oak and lump, always have. Maybe this has something to do with the convection?
I understand I'm not going to make this a set and forget competition smoker but right now it's looking like it will be a regular ole' charcoal grill.
Should I just start hammering away at the typical mods or scrap it? TIA!
