New coal grate, metal for firebox and tuning plates

[Kevin Haynes]

I think I'm ready to roll and start finagling with temp control and smoking something easy before I start off turning a brisket into a lava rock. The plates are not specifically spaced properly but would like to know if anyone with an OC Pecos smoker has tuning plates and gap sizes that work for them. May as well give it a try with someone elses experiment. Went ahead and added some things to the fire box. Yall think it should be alright?

 

[Berettaclayshooter]

Without re-enforcement, your fire box expanded metal will sag drastically after your first cook. Light gauge expanded metal has no inherent strength, it's mostly used for guarding to block access. If you happen to have a section of cooking grate to place under it, you'll be in business. As to your tuning plates, start solid toward the fire box and open them up a little at a time toward the far end. The goal is the block the direct heat coming from the firebox and make it even across the entire cook chamber.

 

[Kevin Haynes]

Without re-enforcement, your fire box expanded metal will sag drastically after your first cook. Light gauge expanded metal has no inherent strength, it's mostly used for guarding to block access. If you happen to have a section of cooking grate to place under it, you'll be in business. As to your tuning plates, start solid toward the fire box and open them up a little at a time toward the far end. The goal is the block the direct heat coming from the firebox and make it even across the entire cook chamber.

Yeah I'm about to dig through some old grills and probably cut some old grates up to size and the. I guess just place it under the expanded metal. I'll tinker with the plates and see what I get...does it make me more of a rookie if I just practice with the fire and temps with no meat on? Haha

 

[Berettaclayshooter]

does it make me more of a rookie if I just practice with the fire and temps with no meat on? Haha

No that makes you wise! I ran my smoker like 5-6 times before I cooked anything on it. Then after about another 10 cooks I'm getting settled in with how it runs and what it needs and dislikes. You will learn when you need to add more fuel and how much to keep your temp the same. Low fluctuations in temp are what give you a good outcome.

 

[Kevin Haynes]

No that makes you wise! I ran my smoker like 5-6 times before I cooked anything on it. Then after about another 10 cooks I'm getting settled in with how it runs and what it needs and dislikes. You will learn when you need to add more fuel and how much to keep your temp the same. Low fluctuations in temp are what give you a good outcome.

That's what I like to hear haha....I'm definitely dry firing it tomorrow then. I dont feel like wasting good food on my practice runs haha

 

[Jabiru]

Like your smoker, I would throw some chicken wings on it while testing, they’re cheap and easy. Good way to find hot spot etc.

 

[Workaholic]

Haven't had your specific smoker, but I used to have a Brinkman smoke-n-pit pro. I didn't use bars, like you are, however they will work. Instead, I used a plain old el cheapo steel (i think) cookie sheet.

Placed one end directly against the end where the firebox is. This did 2 things. Evened out temps, and collected drippings, so I didn't have a big mess to clean up.

Also recommended, which I never did, is a few of fire bricks in the smoke chamber. It will make the smoker take a bit longer to come up to temp, but will help with carry over from refueling and door opening heat loss. I knew a few people that would line the whole bottom of the smoke chamber with them as well as tuning plates to get down to about a 10* difference end to end. I only used the cookie sheet and maintained about a 25* difference.

 

[Jonok]

Take measurements of the grates you have and send them to motolife313 (he does it professionally) or to me
(I weld/machine as a second job) and we can make you whatever you want out of stainless. It will outlast your grill...

 

[Kevin Haynes]

Take measurements of the grates you have and send them to motolife313 (he does it professionally) or to me
(I weld/machine as a second job) and we can make you whatever you want out of stainless. It will outlast your grill...

Are you guys in DFW?

 

[Jonok]

I’m in Kalamazoo, not sure where moto is, I just plugged him because he’s offered to do stuff like that before, and he clearly knows his way around a welder.

 

[Kevin Haynes]

Yeah I'm about to dig through some old grills and probably cut some old grates up to size and the. I guess just place it under the expanded metal. I'll tinker with the plates and see what I get...does it make me more of a rookie if I just practice with the fire and temps with no meat on? Haha

Are there any other types of expanded metal that can withstand the heat? Thicker steel?

 

[Jonok]

If you weld some angle onto the bottom, it won’t sag. If you’re not weld-capable, you can probably use bolts and fender washers...

 

[Fueling Around]

I'm way out of your quality for off-set.
I bought my Brinkmann as a very cheap charcoal cooker when they went out of business.

After deciding to try it as a smoker, the cheap was ... there.
I made a replacement firebox for the off-set with a variety of free materials.
It will take the heat of charcoal and stick wood.
I used 1/2" angle iron to make the lower box support frame. The upper pieces of angle iron were for a different idea that didn't work.

 

[Fueling Around]

Tuning plates need to divert the entire firebox flow into the smoke chamber.
Hard to tell from your photo if the plates will cover the opening.

 

[Kevin Haynes]

Tuning plates need to divert the entire firebox flow into the smoke chamber.
Hard to tell from your photo if the plates will cover the opening.

My first tuning plate is butted directly up against the heat deflector/baffle. I am using 4 now instead of 5