I have offset smoker "101" questions?

jdub

jdub

is one Smokin' Farker
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Long story short, I've had either a Hasty Bake or WSM for ten years now, just got an offset this summer. It was a real find, its a nine or ten year old Brinkman that has never been used. Small, but the darn thing has some real metal on it-150 pounds versus the new ones that weigh like 80.
I cooked on it a couple times and was kind of chasing temps around, but got it settled down.
Just finished installing the sheet metal baffle and the tube that lowers the smokestack, and built a small charcoal basket.
It now acts pretty nice and the temps in the cooker seem pretty good.

The thing I am wondering about is how much fuel do these damn things burn?
Four hours (some chicken, not too much), took around 8 pounds od lump. I'm just not used to that. Granted the hi temp today was 40, but it did the same thing this summer before I did the mods.
Am I doing it wrong or is this the deal? Not bithcin mind you just wondering.

Well?
 
can you give us a pic? Istarted on one that old! would like to see if I can help!!foil, water pans etc!!!let me know..go ahead and PM


Sal
 
Its been my experience that the cheaper(this is not a slam) offsets are fuel hogs and a great deal depends on weather conditions....I have 2 chargrillers that cook really well but, they like their fuel....I suppose you could tighten one up with gaskets and such. I'm just saving my pennies for a better one down the road.:biggrin:
 
They are fuel hogs, for sure. I never use my silver smoker anymore.
 
gpalasz said:
4 hous 8lb of lump....sounds right, not bad at all
Click to expand...

Agreed. Coming from a WSM, it seems like (and maybe is) a lot, but it is not out in left field for a horizontal offset. I'll bet with some more tuning (You already did the biggees) you can improve just a bit. Plus, the 'second 4 hours' should be more efficient than the 'first four hours' of any cook.
 
sounds like you have the silver smoker or hondo. I picture would help. The hondo has a flat spot on the firebox for a pot, and is slightly thicker steel.

but 8lbs lump on a 4hour cook is pretty good for either of those. Add a beer can sized log or 2 to that and you can reduce some lump usage.
 
Brinkman Pitmaster Pro. Weighs twice what a Silver Smoker weighs.
I think I am just used to burning very little coal in these other gadgets. Its a lot bigger space to heat.
All in all, I like it, just wondering.
 
I have a Brink Cimarron. It's 1/4 inch all around and weighs a ton for an offset. I still burn through a 10lb bag of Royal Oak for about 6-7 hours. I think you get spoiled using a WSM because the of the crazy long run times. I think some designs are just extremely efficient.
 
jdub said:
Brinkman Pitmaster Pro. Weighs twice what a Silver Smoker weighs.
I think I am just used to burning very little coal in these other gadgets. Its a lot bigger space to heat.
All in all, I like it, just wondering.
Click to expand...

Been cooking on a Pro for close to 15 years (yea, I'm old) and it has always sucked when it came to fuel... You've done the right mods, if you can get a better seal on the doors that would be the first place I would look...
 
Sounds like you are getting as good a fuel milage as you are going to. My Brinkmann PitMaster burns about the same amount as that, depending on how high I run her.
If I am running her at 350-400 she is eating the logs pretty fast!!!
Hey, let 'er eat.
 
to put it in perspective, for a 13 hour cook in my lang, I go through about 50lbs including getting it up to temp (seems more when you list it in lbs, 2.5 bags makes it see like a lot less)...
 
I love my off sets. I start out with about 2 pounds of lump coal. Once it's lit, I switch to wood and do not go back to the lump. I can run 250-300* with ease. As far as wood consumption, it depends on what wood I am using. Some woods burn hotter and faster than others.
 
In my Bar B Chef I go thru the 8 lbs or so of lump in about 4 hours like everyone else however, my last mod was to put aluminum foil around the firebox doors and cooking chamber and it acts like a gasket and although it still leaks alittle it did give me a slightly longer more efficient burn.
 
I have been cooking on offsets forever. I have learned to cover them up with a shipping blanket, yup the kind you pack around furniture when you move. It holds the temp and it seals leaks. The blanket will turn brown first then after about 10 cooks will get nice and burnt but it will not catch fire. Give it a try by getting your off set to 225, then toss on the blanket, your temp will increase by 50 to 75 degrees in 5 to 10 min and it will stay there considerably longer than you have gotten it to in the past with out adding more fuel. You will go thru slightly less fuel and be able to control heat. People always get on us at competitions for putting our smoker to bed, but hey it works like a champ and it is the least expensive modification you can make.
 
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