A couple of weeks ago I was prowling around for information of different smokers. I ended up talking to member GaryS who asked how much I wanted to spend, etc. He gave me some good advice....."Prowl around on Craig's List, sometimes you can find a good smoker at a good price". Well, I followed his advice and saw an offset smoker that the seller said weighed 300 pounds. It did not look that big in the pic so I surmised that it must be built out of some thicker steel. There was a metal mfg. plate that had been painted out but he did not know what brand it was since that was the way he purchased it.
So, I called to look at it. It needed to be cleaned inside and out. They did not level to allow grease to exit far end so there was grease in fire box and bottom of smoker. Indeed it was heavy enough to weigh 300 pounds even without the grease build up. No rust and the smoking chamber, 30 inches long x 16 inch diameter, was built out of 1/4 inch steel. Fire box was 1/8 inch steel, 16 inches x 16 inch diameter. Looked like an older Oklahoma Joe's smoker, I think. I know it is not the best smoker in the world but the price was right so I did not think I would get hurt should I decide that smoking is not for me. I might even make a profit if I clean it up good before selling. At least it will let me get my feet wet and try to smoke some meat. Cleaned it up yesterday and fired it up. Thermometer still works but misplaced at top of lid...reads 12 degrees less than thermal probe placed just about grill level which does not make sense. I would think it would be hotter at the top of chamber than around the grill level. Measuring far right side of smoker. Lots of leaks around smoker lid and exhaust vent connection to smoker. I will use high temp gasket material around lid and high temp sealant around to exhaust to seal off leaks.
So, that brings me to a question or two based on some "YouTube"...sorry... ;-) videos concerning Mod's to Oklahoma Joe's offset smokers.
1. Bringing the exhaust chimney down to grill level with aluminum drier vent. To maintain heat and smoke in the smoke chamber
2. Using steel plate 3/16" thick x 6" wide by 16-18" wide, depending on distance across smoker barrel, spaced progressively farther apart below the grates to help distribute the heat evenly. They call these tuning plates to even out the heat in the smoker. Function is same as baffle plate with holes in it to even out heat distribution.
3. Reducing the height of the opening between the fire box and cooking/smoking area to reduce amount of heat moving from fire box to smoker.
Being "New" to smoking, I don't know whether these YouTube videos are blowing smoke or whether these Mod's will actually be worth my time and money to improve the smokers performance. Bottom line...are they worth doing to improve smoking?
Please feel free to comment on any or all of these that you may have encountered, experienced or just understand better than I do. Looking forward to some good advice and guidance.
Thanks..JackBNimble
So, I called to look at it. It needed to be cleaned inside and out. They did not level to allow grease to exit far end so there was grease in fire box and bottom of smoker. Indeed it was heavy enough to weigh 300 pounds even without the grease build up. No rust and the smoking chamber, 30 inches long x 16 inch diameter, was built out of 1/4 inch steel. Fire box was 1/8 inch steel, 16 inches x 16 inch diameter. Looked like an older Oklahoma Joe's smoker, I think. I know it is not the best smoker in the world but the price was right so I did not think I would get hurt should I decide that smoking is not for me. I might even make a profit if I clean it up good before selling. At least it will let me get my feet wet and try to smoke some meat. Cleaned it up yesterday and fired it up. Thermometer still works but misplaced at top of lid...reads 12 degrees less than thermal probe placed just about grill level which does not make sense. I would think it would be hotter at the top of chamber than around the grill level. Measuring far right side of smoker. Lots of leaks around smoker lid and exhaust vent connection to smoker. I will use high temp gasket material around lid and high temp sealant around to exhaust to seal off leaks.
So, that brings me to a question or two based on some "YouTube"...sorry... ;-) videos concerning Mod's to Oklahoma Joe's offset smokers.
1. Bringing the exhaust chimney down to grill level with aluminum drier vent. To maintain heat and smoke in the smoke chamber
2. Using steel plate 3/16" thick x 6" wide by 16-18" wide, depending on distance across smoker barrel, spaced progressively farther apart below the grates to help distribute the heat evenly. They call these tuning plates to even out the heat in the smoker. Function is same as baffle plate with holes in it to even out heat distribution.
3. Reducing the height of the opening between the fire box and cooking/smoking area to reduce amount of heat moving from fire box to smoker.
Being "New" to smoking, I don't know whether these YouTube videos are blowing smoke or whether these Mod's will actually be worth my time and money to improve the smokers performance. Bottom line...are they worth doing to improve smoking?
Please feel free to comment on any or all of these that you may have encountered, experienced or just understand better than I do. Looking forward to some good advice and guidance.
Thanks..JackBNimble