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ekcivic21 09-28-2013 07:59 PM

Need to mod my offset, ideas please.
I have a chargriller offset I snagged off of c/l for 20 dollars. What I need to know, is there any mods I can do to keep the far right side of the offset from being so much hotter than the rest. I can't put anything on that side cause it will cook waaaaay quicker and burn. So that makes the right side a waste of space.

The stuff on the right on this cook was getting up to temp way quicker so I was constantly having to shuffle everything around.

Any ideas greatly appreciated.

J'ville Grill 09-28-2013 08:21 PM

A baffle and tuning plates will help even out the temps. Something like this

Bludawg 09-28-2013 08:24 PM

I moded mine very successfully and my temps are with in 5 deg.
take the CI grates out of the firebox and pull the charcoal pan out of the oven put the CI grates at each end of the oven and put the charcoal pan on top inverted then you need to drill a series of holes starting at the fire box side at 3" from the edge with a 1/4 " bit drill one hole on center line the measure 4" to the left & right and drill those to 1/4" go back to the center line and measure 4" and increase the bit size by 2 sizes and repeat the process continue until you get to 1/2" holes. With the pan butted up to the opening at the firebox the heat will travel under the plate and vent out the sides evenly.

SmittyJonz 09-28-2013 09:18 PM

Unbolt the legs off stand it on end -Fire Box down and bolt legs on and move exhaust to the new Top. :wink:

Kinda Like This:

Shagdog 09-28-2013 09:26 PM

1 Attachment(s)
For mine I did a few things that made a world of difference. First off, make a new fire box. The way those grills are made, your fire sits right in the ash pan. On a long cook, the ash will choke your fire and it will progressively get cooler, demand more fuel. I put a few long SS bolts on both sides and made a grate from expanded steel with a square steel tube frame. It just rests on the bolts. Now the fire breathes great, and I can even pull the ash catcher and empty it with a fire going.

Second is a baffle. I cut a 12" x 24" piece of 16 ga steel to fit, and fabricated 2 hooks so it could be removed if I want to grill with direct heat. I didn't bother with tuning plates... I just use one of those giant turkey roaster foil pans full of hot water, about 6" from the baffle. I'm getting temps +/- 10 degrees from side to side.

After that, look into getting an oven gasket. They sell them at Home Depot or you can get them online. Try to seal up all your leaks, which with a chargriller are many.

You can also extend your chimney down to grate level with some dryer duct, but I never bothered with that one... Really the main things to go for are the baffle, fire box, and seal.

ebijack 09-29-2013 08:29 AM

On my offset smoker/grill, I have moved my exhaust many times, I lowered the fire box, made a 1/4 plate diverter to turn it into a reverse flow, that took almost 2 hours to get the whole smoker up to temp. Cut all that out, anyway after many trials with plates etc, I made a small expanded metal box about 3 in wide, 7 inches long and 6 inches high that I placed at the opposite end of the main firebox ( make a coal basket for the main firebox!!! out of expanded metal) moved the exhaust back to the opposite end of the main firebox, made a cheap aluminum flashing deflector for the inside of the exhaust to block direct flow. A 1 1/2 hole in the grill at the opposite end of the main firebox at the very side bottom and used more flashing to make a simple air shut off flapper. Putting 4 or 5 lit coals on top of the small firebox that is full of unlit coals, this will burn for 3 to 4 hrs depending before needing more coals. With the main firebox set as normal and using the small firebox I had temps within 10 across the smoker. Real windy days I had to move the smoker so the wind did not blow straight in from either end. And you can still use it as a grill. the ash from the small firebox falls where the grill ash goes..easy to clean. Gave that smoker to a friend to learn to smoke, then I built a bullet smoker, he gave the offset to his dad who still uses it, and he now has one of my UDS smokers. Sorry, I never got pics, but If you need more info let me know.

luke duke 09-29-2013 09:11 AM


Originally Posted by Bludawg (Post 2640656)

That doesn't seem like nearly enough holes.

BBQ_MAFIA 09-29-2013 09:20 AM

1 Attachment(s)
I did these mods to my Brinkman and it really helped a lot. This is not a pic of my cooker but it looked exactly like this when the mods were complete.

I hope this helps.

Bludawg 09-29-2013 10:00 AM


Originally Posted by luke duke (Post 2641069)
That doesn't seem like nearly enough holes.

Appearances are deceiving, since it is not a tight fit it vents along the whole length, so it don't need 'em.
Like I said my temps are with in 5 deg front to back & end to end, your welcome to bring a few thermos and a brisket and check it fer yourself any time you please.

nucornhusker 09-29-2013 12:26 PM

Even something as simple as a cheap cookie sheet set at an angle blocking the direct heat can help a ton. I did that before I got my Horizon convection plate for my OKJ and it helped even out temps so the firebox side wasn't scorching hot.

However, that hot side without a deflector makes some killer chicken.

ekcivic21 09-29-2013 09:01 PM

Plenty of great ideas brothers, thanks. When I mod ill be sure to take pics to show.

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