Smokey Joe Conversion?
- Thread starter memace
- Start date
oes anyone have the link for the conversion with the IMUSA pot as well as other alternatives? Thanks for the help one of the guys in our shop wants to build one.
Harbormaster
somebody shut me the fark up.
Here's one: http://www.bbq-brethren.com/forum/showthread.php?t=115688
Use the Google custom search feature on the bottom of the page and search mini WSM for more options.
Use the Google custom search feature on the bottom of the page and search mini WSM for more options.
mbshop
Babbling Farker
also called mini smokers.
swamprb
somebody shut me the fark up.
Smoker Joe's!!
troytime
Full Fledged Farker
mbshop
Babbling Farker
32 qt. needs to be the one made in china if its the imusa brand.
After reading at least 10 forum posts and blog articles, and taking notes, here is how I attacked my "Tall Boy" Smokey Joe Conversion. It's a moderately easy mod, and my Smokey Joe has never had better heat control. Here is my write-up.
A couple of years ago on barbecue forums and websites I started seeing modifications that folks had done to a Smokey Joe to transform that grill into a smoker, similar to a WSM. I finally got around to doing that modification and here are the results.
The key component to this build is a IMUSA 32Qt Tamale / Seafood Steamer, which is available at WalMart in stores or online for around $25. This particular pot nests perfectly into the base of the Smokey Joe, and the lid is a perfect fit. The grate fits snugly inside the steamer.
The factory lid and perforated steamer rack were not needed in my build, but the rack did come in handy for finding the center of the bottom which must be cut out.
Once the center point is marked, drill a pilot hole and insert a self tapping sheet metal screw about halfway in the hole. Measure 7/8" from the edge of the steamer and make a reference mark. Next, using the screw as a pivot point, use a string and a marker to mark a circle.
Double check your measurement - "Measure twice, cut once" is the best advice here.
I opted to use an angle grinder with a cut-off wheel for the major cuts. A jigsaw with a metal cutting blade may also work. I made a series of relief cuts, then followed my circle.
After removing the bottom, use a sanding disk or Dremel tool with a grinding wheel to remove the burrs, then hand sand with 300 grit followed by 800 grit sandpaper.
Until I locate the "sweet spot" for my grate height, I opted to make some clips to hold the grate. This way, I can try several heights before adding some permanent bolts to support the grate. As you can see, the clips passed the weight test using 3 gallons of water.
For my thermometer I chose a Tel Tru 150° to 750°, 5" stem model with a calibration nut. It cost $20 and is the same model I use on my Big Green Eggs.
The next part of the build is a charcoal basket, because I prefer using natural lump charcoal. My basket has a bottom circle of expanded steel and a charcoal ring wired to the bottom circle. The original charcoal grate is still used under my charcoal basket. I also made a mini ring that will be used for shorter cooks, it just sits inside the larger ring.
I wanted an option of a drip pan / heat shield for cooking indirect, and there is a natural ledge toward the bottom of the steamer (that is where the perforated steamer rack fits), an additional grate would fit on that ledge and could hold a drip pan, however that location is really close to the charcoal basket. My next step was to fabricate a double ring. The large diameter ring sits on the ledge, the smaller ring is attached to risers to get it farther away from the charcoal basket and it's sized to fit a standard pie pan.
A couple of years ago on barbecue forums and websites I started seeing modifications that folks had done to a Smokey Joe to transform that grill into a smoker, similar to a WSM. I finally got around to doing that modification and here are the results.
The key component to this build is a IMUSA 32Qt Tamale / Seafood Steamer, which is available at WalMart in stores or online for around $25. This particular pot nests perfectly into the base of the Smokey Joe, and the lid is a perfect fit. The grate fits snugly inside the steamer.
The factory lid and perforated steamer rack were not needed in my build, but the rack did come in handy for finding the center of the bottom which must be cut out.
Once the center point is marked, drill a pilot hole and insert a self tapping sheet metal screw about halfway in the hole. Measure 7/8" from the edge of the steamer and make a reference mark. Next, using the screw as a pivot point, use a string and a marker to mark a circle.
Double check your measurement - "Measure twice, cut once" is the best advice here.
I opted to use an angle grinder with a cut-off wheel for the major cuts. A jigsaw with a metal cutting blade may also work. I made a series of relief cuts, then followed my circle.
After removing the bottom, use a sanding disk or Dremel tool with a grinding wheel to remove the burrs, then hand sand with 300 grit followed by 800 grit sandpaper.
Until I locate the "sweet spot" for my grate height, I opted to make some clips to hold the grate. This way, I can try several heights before adding some permanent bolts to support the grate. As you can see, the clips passed the weight test using 3 gallons of water.
For my thermometer I chose a Tel Tru 150° to 750°, 5" stem model with a calibration nut. It cost $20 and is the same model I use on my Big Green Eggs.
The next part of the build is a charcoal basket, because I prefer using natural lump charcoal. My basket has a bottom circle of expanded steel and a charcoal ring wired to the bottom circle. The original charcoal grate is still used under my charcoal basket. I also made a mini ring that will be used for shorter cooks, it just sits inside the larger ring.
I wanted an option of a drip pan / heat shield for cooking indirect, and there is a natural ledge toward the bottom of the steamer (that is where the perforated steamer rack fits), an additional grate would fit on that ledge and could hold a drip pan, however that location is really close to the charcoal basket. My next step was to fabricate a double ring. The large diameter ring sits on the ledge, the smaller ring is attached to risers to get it farther away from the charcoal basket and it's sized to fit a standard pie pan.
