UK Offset Smoker Build Summer 2023

[RongSpeling]

Hi guys, I wrote a brief description of my situation in roll call if you want to check that out. I'm probably going to be designing this thing over the next month or so, but I'm new to basically everything (including welding) and smoker design so I will definitely need some help along the way.

Firstly, I have a few questions. I was kindly referred to a calculator for offset reverse flow smoker builds, and I've looked at the normal unidirectional vs reverse flow offsets, and I wanted to ask if there is any benefit to having the variable temp zones in the normal smoker compared to the uniform temperature supposedly given by reverse flows. I'm probably going to start my design off by working out which style I should go for, and am only asking to make sure I'm not making major changes later on in the design process. I am completely new to this style of cooking, and I would plan on making basically everything I can in this smoker, so I was wondering which would be best.

Also, I've done some surface level research, and was wondering if Chud BBQ's fire box design is a good idea compared to flat bottom, or just a drum fire box. I know the V shape on the bottom will achieve better airflow but I was wondering if that make the fire burn too cleanly and get too hot?

Finally I've heard a bit about the Goldee's design for the firebox where it's joined to the main chamber by a pipe so there is less direct heat from the fire going into drum. This won't be considered in a reverse flow design, but if I was going with the normal one direction offset design, would it be worth incorporating that into the design? If it makes a notable difference I would want to try it, but:

a. I have very little pre-existing equipment to work with and will be doing this build with as few specialist tools as possible, so maybe that would require more equipment like winches?

b. Also seems like a pain to install with the right equipment, and all that may be fixing a problem that never existed in the first place.

I'm probably mentioning some really newbie concepts, but most of my research has been on YouTube guides so far so sorry about that.

I don't want to overcomplicate this build, so I wanted some opinions on whether these are worthwhile features to incorporate.

Would really appreciate any and all help from you guys, thanks!

 

[JLeonard]

IF not just dead set on a offset build take a look at tx smoker Build of a upright cabinet smoker. But either way you go.....Please keep us updated on your plans/build.

Jim

 

[RongSpeling]

IF not just dead set on a offset build take a look at tx smoker Build of a upright cabinet smoker. But either way you go.....Please keep us updated on your plans/build.

Jim

Hi, their smoker looks great! One reason I decided to aim for an offset is that I am usually the one who is expected to cater for guests and special meals in my household, so I wanted to build a smoker where capacity wouldn't be an issue. Looking at their cabinet, I'm just worried it could be too small for the volume I could be cooking with. I need to go look at local steelyards to find what sort of pipe I'll be working with for the project, so volume could change, but I think I'll try an offset first.

Thanks for the reply!

 

[Smokin Okie]

I'm sure you've been following Chud's reverse flow build on his YT channel ?

And yes, Chud's firebox is much better than a flat bottom. The V shape keeps your coal bed together. If you want a flat bottom, you would need something like what Kosmos uses in his offset and LSG has copied.

 

[Smokin Okie]

As to the diff between a reverse flow and conventional flow, the reverse flow is going to get some different flavor from the meat dripping on the baffle under the cooking grate. There will also be radiant heat from baffle.

Theoretically, there should be more usable space on a RF. But IDK that, I've not cooked on an RF. They could also have hot spots.

And then there's the question of how much do you value air flow ? Some people shut down the flow through their offset smoker, they don't want the strong air flow. Then there's those of us on team Aaron Franklin who are believers in air flow and what it brings to the meats.

But that's entirely personal preference on how you like to cook. An RF is gonna have reduced air flow compared to a conventional.

IMO, that's the first question ya have to answer for yourself as to which type offset you want to cook on.

 

[RongSpeling]

As to the diff between a reverse flow and conventional flow, the reverse flow is going to get some different flavor from the meat dripping on the baffle under the cooking grate. There will also be radiant heat from baffle.

Theoretically, there should be more usable space on a RF. But IDK that, I've not cooked on an RF. They could also have hot spots.

And then there's the question of how much do you value air flow ? Some people shut down the flow through their offset smoker, they don't want the strong air flow. Then there's those of us on team Aaron Franklin who are believers in air flow and what it brings to the meats.

But that's entirely personal preference on how you like to cook. An RF is gonna have reduced air flow compared to a conventional.

IMO, that's the first question ya have to answer for yourself as to which type offset you want to cook on.

Hey, thanks for the reply! Your overviews have been really helpful, and I think for my first time smoking, I'm going to probably go for the standard offset. I feel like it's probably the safer bet for someone who has very little experience with this style of cooking yet, and it will be a bit easier to design. Also I've heard online that some people have experience with meat being blasted by radiant heat from the baffle plates in reverse flows, so I probably want to avoid that as well, even if that usually doesn't happen (I'd find a way to screw it up)

I'm going to go with your philosophy about max airflow as well, since I like the idea of constant, consistent heat and decent circulation in the smoker. Also keeping the V shaped fire box idea.

I'm drawing up my first few rough sketches of a few designs I might want to look at, at the moment the 2 I've drawn up have similar features but one has a direct cutout from the firebox to the smoke chamber, whilst the other has a pipe connecting the two (inspired from Goldee's smoker). No clue if the pipe would provide a noticeable difference or not.

Also wondering what sort of additional features you guys would put in an offset if you guys had complete control over what went into it. I have no idea about all the little quirks that may be useful to put in, so I was hoping you guys could give recommendations. I haven't worked on any measurements yet since that will almost be entirely determined by whatever metal I can find locally, so I'm keeping my ideas loose for now.

 

[Smokin Okie]

I've never eaten at Goldees but I'm not a fan. I think what they do has been greatly overhyped. The Texas Monthly #1 rating is nice, but its meaningless when there's many other joints in Texas that could easily be #1.

The reviews I heard about Goldees from before TM anointed them, no one talked about the Texas Trinity at Goldees which is brisket, ribs, and sausage. They raved about the sides and that they made their own bread. I listen to a Texas based podcast called " Tales From the Pits " . They did their own rating of Texas joints before TM, and they've got Goldees rated high but not based upon the Texas Trinity, which they say has peaked. Its very hard to do those meats better than what is already done, they say .

So all that said, to make the point that what's happening in Texas is there's a race to differentiate themselves. Aaron Franklin's original partner, John Lewis left there 10 or so years ago for Charleston, SC saying that " 50 other people are doing what Im doing in Texas " . That's even more true today.

And that's what I think the Goldees backyard smoker is all about. They've not introduced anything new or better, they're just trying to be different.

As to building a smoker, have you read Aaron Franklin's first book published in 2015 ? That would give you some insight to building a smoker and to his thinking on air flow.

 

[Smokin Okie]

Here ya go, don't take it from me, the Tales From the Pits hosts talking Texas joints, which these fellas travel around to hit all of them.

Be wary of the hype. Especially if you're building a smoker.

 

[RongSpeling]

I was sceptical of the hype around them for sure, so definitely avoiding the pipe design. I can't really blame them, building their own unique brand is one way to secure a following around their business, but if it doesn't make much of a difference I'll leave it out.

I should really get that book, Franklin is the one name revered by all the pitmasters I've looked at so far and I'd definitely like to get a better idea on how the airflow works in a smoker.

I'll probably have a rough initial design done by the end of the week, although I don't have access to CAD anymore (used to have it in high school) and my art skills leave much to be desired so I will probably make a few alterations. If I can I'll try and get some 3D models rendered although I doubt I will be able to. I suspect you may want to have a look at it, but as of now it doesn't look like anything special. The bits which I feel are worth going over are the fire box design and maybe a scoop for intake between the chamber and the firebox, since I haven't seen many of those and I'd want to get them right.

Thanks for all of the help so far, it's making it a lot easier to get started with this!

 

[Smokin Okie]

There's also a risk in doing something because " Aaron Franklin said do this " or just because Franklin does it. And following what he does without knowing " why " . I've made that mistake.

In his books, he explains " why " . He breaks it down. And then adds his experience.

 

[netspyder]

There's also a risk in doing something because " Aaron Franklin said do this " or just because Franklin does it. And following what he does without knowing " why " . I've made that mistake.

In his books, he explains " why " . He breaks it down. And then adds his experience.

this makes me want to read this... but, it seems regardless of whether the connection is a pipe at grate level or a direct connection from the firebox to the cook chamber, you'll still lose that 12" or so of grate next to the firebox... where the heat enters the cook chamber and then rises to the top before traveling across the cook chamber and exiting the stack. i think - and... this is not based on any scientific proof -- that the air flow is more important. to keep that curve as low as possible, where the heat (and, incidentally, the smoke) travels across the cook chamber and doesn't have a chance to 'pool' at the top

 

[Smokin Okie]

this makes me want to read this... but, it seems regardless of whether the connection is a pipe at grate level or a direct connection from the firebox to the cook chamber, you'll still lose that 12" or so of grate next to the firebox... where the heat enters the cook chamber and then rises to the top before traveling across the cook chamber and exiting the stack. i think - and... this is not based on any scientific proof -- that the air flow is more important. to keep that curve as low as possible, where the heat (and, incidentally, the smoke) travels across the cook chamber and doesn't have a chance to 'pool' at the top

I don't think it matters that every inch of the cooking grate is usable. That's just a selling point the Goldee's crew is using to promote that pit.

How often do you need to put 8 briskets on your smoker ? If you do, then maybe Goldees is for you, its your call.

A pit with the exhaust at grate level will pull the air flow down around the meats. And Franklin puts his collector a little below the cooking grate in order to pull air over and under the meats.

 

[Smokin Okie]

If that last reply by me made no sense, its because it doesn't . Smoked ribs yesterday and had too many beers.

Moving on..............

If your interested in what goes on with barbecue joints in Texas, here's the full interview with the Tales from Pits podcast fellas. Its an hour and 40 minutes. Its aged and it was done before TM released their top 50 in 2021, but most of it is still relevant.

My interest in barbecue in Texas is strictly to what I can apply in my backyard and there's really not much that overlaps between the two.

 

[Smokin Okie]

BTW, they confirm in that interview, that TM changed their criteria for the 21 Top 50 list. Due to everyone doing the Texas Trinity about as good as it can be done, TM is putting more emphasis on sides.

They say this is why Franklin dropped , because Franklin doesn't spend much time on sides, they're all about the Texas Trinity. While everyone raves about Goldee's sides.

So why is that important to us backyard guys ? Because I see people altering their brisket cooks, making decisions on buying smokers and how they run their smokers, based upon what Goldee's is doing.



https://sites.google.com/view/thebbqpodcast/home

 

[Smokestack Lightnin’]

Im in a similar position - early stages of planning out how I’d like to make my stick-burner. From what I’ve read, occasional users are probably best suited to go with a conventional flow design, mainly due to the airflow and better/faster results. It appears that the thickness of the material you go with might matter more to the final outcome than anything else. But regardless of how you plan it out, here’s a great manifesto:

Hank's Offset Smoker Manifesto - Hanks True BBQ™

So, you plan to build an offset smoker? Congrats! It's a large undertaking, but fun and educational. This page is thought to be your guide when building your own offset smoker.

hankstruebbq.com

 

[s9tpepper]

So I’ll preface this with noting that I’ve never built my own smoker, that would be awesome, but I don’t have the tools to do that. But if I ever did, I might do something similar to the Oklahoma Joe’s Highland RF.

The stack is configurable so you can put it in a reverse flow position or move it to a traditional smoker. It’s too short and a bit narrow, so one thing I’d change is to make it longer/wider.

Also, in the traditional config the placement is too high, I would lower it to about grate level to improve the airflow in traditional config.

The baffle plates are removable/configurable as well. Makes for easy cleanup, or you can even just use one of the baffle plates when you’re using a traditional smoker config to deflect some of the direct heat coming out of the firebox.

I’d obviously also try to use thicker steel than what the OJ uses to improve on their design.

Again, I’ve never built my own and I’m definitely not an expert at all by any means. But if I had the chance to design my own and have it built that’s some of the things I’d consider. I like the flexibility of the configurable stack and removable baffles.

 

[Danblacksher]

I completely redesigned my smoker and it is amazing how well it cooks now.