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Increase Propane smoker heat output

Bodra

Newbie
9
2
Joined Feb 17, 2020
i have a vertical Smoke Forge from Lowes , its great smoker, but no insulation for the body and only 15,000 BTU burner.

i tried it fully loaded with 40lbs of beef ribs on a -2 Celsius weather and i couldn't get it over 180F with the highest flame for over 6 hours.

i am thinking about drilling the orifice using the 1/16 drill size to increase heat output to the 27,286 BTU, following this guidance on orifice sizes for propane https://ssl.ca/wp-content/themes/sinclair-supply/pdf/Gas-Orifice-Capacity-Chart.pdf

any ideas, advices or recommendation? i am a bit worried that the burner overheats as i am almost doubling its heat output
 

SmokinEdge

Meat Mopper
181
114
Joined Jan 18, 2020
Welding blanket from Harbor Freight will do wonders. Also give plenty of pre-heat time for the cooker. 40# of cold meat is a lot to over come for most pits.
 

mike243

Master of the Pit
SMF Premier Member
1,611
498
Joined Feb 25, 2018
X2 on the moving blanket, its more than drilling the orifice, if the throat of the burner cant pull enuff air in it will burn yellow and dirty, much easier to wrap a blanket around it and secure with a couple of bungie cords imo
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,356
2,977
Joined Nov 12, 2010
Yes of the welding blanket thoughts... 40#'s of meat is SUCKING up BTU's like crazy... As the meat heats up, moisture is released and that lowers the meat temps also... As the meat sweats, it act as a coolant just like when you sweat it cools you...
Once smoke is added, your kitchen oven will work perfect for finishing the cook... I do that VERY often... It's made for cooking food....
 

Bodra

Newbie
9
2
Joined Feb 17, 2020
Many thanks guys! i would also think adding chunks of charcoal in the wood chip box to increase heat , rather than fiddling with the orifice, any thoughts..?
 

Bodra

Newbie
9
2
Joined Feb 17, 2020
Yes of the welding blanket thoughts... 40#'s of meat is SUCKING up BTU's like crazy... As the meat heats up, moisture is released and that lowers the meat temps also... As the meat sweats, it act as a coolant just like when you sweat it cools you...
Once smoke is added, your kitchen oven will work perfect for finishing the cook... I do that VERY often... It's made for cooking food....
my wife will mock my walk of shame holding these racks out of the smoker to the oven! i WILL NOT DO THAT! :D
 

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