What do I need to know to convert traditional offset to RF?

[1215]

Picked up a free Brinkmann offset. It's going to need a lot of work but it's a halfway decent platform to start with and the price was right. Do I just weld a plate across the bottom of CC keeping the size/area of the FB to CC opening the same across the bottom of the plate to the bottom of CC and then leave an opening at the far end same size as FB to CC opening? It's been a while since I've looked at RF build/designs. Do I want any tuning plates or any way to distribute heat? Won't this create a really hot side on the far end of the CC?


Thanks.

 

[daveomak]

https://www.smokingmeatforums.com/t...eady-to-use-rev5-6-19-15.172425/#post_1264161

Above is a tutorial that will get you to a great smoker....

 

[1215]

Thanks Dave. Do you think it is worth it to mess with a newer-ish (very thin gauge metal) Brinkmann offset (was free to me) and convert it to RF? Metal is so thin it's going to be a pita to weld, probably need a fire basket like in UDS and it's going to need a lot of mods (welding) just to get it sealed tight. Then there's insulation... Not sure if it's worth it.

 

[daveomak]

A thin metal smoker will probably not make you happy.... A used, un-certified propane tank, would be a good investment.... Around here, tanks that have been in a fire are cheap and there are many.... I've seen 20-40 burned tanks in one of the local propane bulk distributor yards at one time... They sell for scrap steel prices... They can be cut down to make a great home smoker... Won't be much more, if any, work to complete it... 20-24" diameter makes a good home smoker... 24-36" length will cook for many folks and be fuel efficient... My smoker is 24x48 and has cooked for over 30 folks... depends on what you cook.... whole chickens vs chicken quarters.. turkey, brisket, butts... and food "can" be finished, or kept warm, in your oven if needed....
3/16 to 1/4" wall would be a good choice... AND... if you don't care for domed ends, they make great fire pits....
The 500 gal. tank in the background will be a smoker / pits soon... It's out of date... WAAAAAY out of date...
The pit was used last night for brats.... The legs have 3/4" x 2" bolts for adjustable legs... I needed them adjustable when I had a concrete patio..

...click on pic to enlarge....

 

[1215]

Thanks. That's what I figured. Started an UDS over the weekend and I'm glad I went overboard and put heavy gauge metal in some places. I like the look of a traditional barrel/round offset smoker so I guess just wrestling with what I want for looks/style and at same time knowing how much easier it would be to build a square/rectangle offset vertical.