Wood Smoker Modifications

Discussion in 'Wood Smokers' started by adiochiro3, Apr 28, 2010.

  1. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    So I've gleaned a lot of great information about my newest addition to the family -- a 16 inch wood smoker. I've used Weber kettles, graduated to a Brinkman charcoal model and acquired a nice New Braunfels upright charcoal smoker last year.

    Recently, my neighbor hauled this offset firebox smoker to the curb as trash! Much to my wife's chagrin, I grabbed it and began restoring it. The image below is the unit nearly restored.


    As I cruised this site learning how to use this smoker, I found and adopted Dutch's modifications.

    Then I got to thinking, "Why can't I attach the New Braunfel's to the new wood smoker?" Answer: I could -- and did! First, I had to cut matching holes in both smokers.

    Then I decided to bolt them together rather than weld them, just in case things didn't work out. I also had to fabricate a cap for the original chimney to force the smoke into the upright portion.

    I can attach a piece of sheet metal between the smokers with two wing nuts and use either one individually if I wish. I fabricated grates and got ready to season it today.

    Here is the finished version of what I now call "Grillestate."

    After seasoning today, I decided I had to make dinner. It turns out that the temp in the upright is very low -- perfect for jerky, cheese, probably trout, etc. I have a bit of a learning curve and some tweaking on heat management with this rig, but I think I'm going to be quite pleased with the grillestate and flexibility this set up allows.
  2. caveman

    caveman Master of the Pit SMF Premier Member

    Way to think outside of the box. [​IMG]Looks great. Hope to see some great qview coming out of that baby.
  3. morkdach

    morkdach Master of the Pit OTBS Member

    looking good so far if ya want more heat in the upright you might have to vent it to help pull a draft[​IMG]
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    you are right about that, morkdach; the heat in the upright is very low -- great for cheese and jerky, probably trout as well. the beauty is that I can use the upright as a stand alone or supplement heat with charcoal in the original burn bowl at the bottom.
  5. walle

    walle Smoking Fanatic OTBS Member

    Very cool, Adi!

Share This Page