Opinions for this cooker please.

[ammaturesmoker]

So I have this really old beast of a charcoal grill. It is a 20x36 originally made by Oklahoma Joe from back in 89. Heavy as hell without a firebox as a counter weight. My question is relating to the unit being filled completely with charcoal from left to right and and loaded all of the way with meat on the grates for doing long cooks while achieving even heat throughout. How should I set it up? Suggestions for reverse flow and heat management plates I am open to.

 

[banderson7474]

I would add a fire box to it and make it an offset.

 

[HalfSmoked]

If you load that hold thing full of charcoal you are going to have a lot of heat. Not real adverse in modifications but I'm sure there will be someone along to help and give you pointers.

Warren

 

[ammaturesmoker]

I would add a fire box to it and make it an offset.

NAH....I already have four really nice 1/4 inch thick offsets that I use a lot. I am just looking for a different style for fun. I might put a pellet hopper onto it.

 

[kruizer]

I think it is meant to have the fire or heat source in one end of the cooker and the food would be on the other end.

 

[wimpy69]

Y

 

[old sarge]

End to end with charcoal is great for burgers and steaks but not for low and slow Q. Add a fire box as suggested, make it an offset and you have the best of both worlds.

 

[SonnyE]

Sure looks heavy duty compared to what's in the stores now.
I think if you filled it with charcoal, you'd have fire for days.
And slow cooking around the end of the week you light it.

Ought to make a sound base for anything you'd like to do with it.

HERE is a Pooper for it if you want to make it a Pellet Pooper.
No doubt there are many other poopers out there.

 

[wbf610]

So I have this really old beast of a charcoal grill. It is a 20x36 originally made by Oklahoma Joe from back in 89. Heavy as hell without a firebox as a counter weight. My question is relating to the unit being filled completely with charcoal from left to right and and loaded all of the way with meat on the grates for doing long cooks while achieving even heat throughout. How should I set it up? Suggestions for reverse flow and heat management plates I am open to.View attachment 386113

Maybe do a ring of coal around the outside perimeter, and put the meat in the middle of the racks. But i dont know what kind of temps that would get you.

 

[chopsaw]

Use heavy tubing or fire brick to build a maze on the charcoal grate . Then fill with charcoal . Light from one end , or both .

 

[banderson7474]

Since u already have offsets, what about making a rotisserie out of it? That would be cool. Hell u could cook up to a pig if u wanted

 

[Tex1911]

OK, you already have enough off-sets so thats out. And you want to line the entire thing from end to end. I would think outside the box on this one. I'm thinking if you want to line the entire bottom with fuel/wood, I would add a plate like a reverse flow and make it solid, or maybe a few holes. Then, maybe you could line the entire bottom up and get that low and slow? Maybe? Without a plate, I dont see a low and slow if you filled the bottom of it. I see a fast and hot cook that way. Hope that makes sense. Its kinda like a reverse flow, the only difference is a solid plate and no reverse flow. LOL.