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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-18-2013, 05:43 PM   #1
Mrsamman
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Default Offset smoker uneven heat

I have and offset smoker I just got. The smoking chamber is 20" round and about 3ft long. I feel like the heat goes straight to the top and then out the smoke stack which is on the top on the far end. After looking at other smokers and reading on here I was wondering if I extended the smoke stack down inside the smoker about 6in if that would help the heat stay inside and warm up the end away from the fire box?
Thanks
Scott
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Unread 06-18-2013, 06:10 PM   #2
Bludawg
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Quote:
Originally Posted by Mrsamman View Post
I have and offset smoker I just got. The smoking chamber is 20" round and about 3ft long. I feel like the heat goes straight to the top and then out the smoke stack which is on the top on the far end. After looking at other smokers and reading on here I was wondering if I extended the smoke stack down inside the smoker about 6in if that would help the heat stay inside and warm up the end away from the fire box?
Thanks
Scott
Extend to with in 3" of the grate
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Unread 06-18-2013, 06:15 PM   #3
coastal
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You should be able to extend it with a dryer vent. Thats what I with my chargriller smokin pro. Also you can try to install some tuning plates
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Unread 06-18-2013, 09:36 PM   #4
Mrsamman
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Great thanks for the tips. I have sheet metal at the shop, I can roll it into a tube and slide it inside of the stack.
Scott
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Unread 06-19-2013, 02:16 PM   #5
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I would make sure you use tuning plates or turn it into a reverse smoker.
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Unread 06-19-2013, 02:37 PM   #6
DownHomeQue
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pics help..
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Unread 06-19-2013, 02:59 PM   #7
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I used rolled aluminum flashing to extend the tube down to the grate on mine.

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Unread 06-19-2013, 03:05 PM   #8
DownHomeQue
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take a pic of the firebox vs cooking chamber opening.. i suspect that is where your problem is..
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Unread 06-19-2013, 03:09 PM   #9
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Quote:
Originally Posted by dkryzer View Post
I would make sure you use tuning plates or turn it into a reverse smoker.
You don't just "turn it into a reverse smoker" without some extensive modifications.
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Unread 06-19-2013, 03:13 PM   #10
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I cut a grate where the stack is then used dryer vent to go under the grate. Any you need some tuning plates for it to work right.
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Unread 06-19-2013, 03:21 PM   #11
Mrsamman
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I got some pics of the smoker last weekend. I'll try and post them.
Thanks
Scott
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Unread 06-19-2013, 04:32 PM   #12
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OK, I'm humbled - that is one seasoned pit!
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I used rolled aluminum flashing to extend the tube down to the grate on mine.

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Unread 06-19-2013, 10:24 PM   #13
Mrsamman
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Here is the picture of the smoker..
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File Type: jpg DSC03910.jpg (82.7 KB, 51 views)
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Unread 06-19-2013, 10:35 PM   #14
Mrsamman
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Here is the other smoker I also just got. It smoked really well.
Scott
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Unread 06-19-2013, 10:51 PM   #15
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Quote:
Originally Posted by Mrsamman View Post
I have and offset smoker I just got. The smoking chamber is 20" round and about 3ft long. I feel like the heat goes straight to the top and then out the smoke stack which is on the top on the far end. After looking at other smokers and reading on here I was wondering if I extended the smoke stack down inside the smoker about 6in if that would help the heat stay inside and warm up the end away from the fire box?
Thanks
Scott
Probably if you just added a heat deflector at the entrance to the cooking chamber from the firebox you would see a big difference. The angled piece of steel will force the heat and smoke down and into the center of the pit before it begins it's rise to the exhaust pipe. Tuning plates are great to have, though usually they aren't necessary on a smaller pit and normally a builder only puts them in if they're requested by the customer but when they are working in conjunction with the deflector you gain tremendous control over heat distribution. Heat exits the firebox, is forced down under the tuning plates and gradually rises through the gaps between the plates. You can even out the temp from side to side or create hot and cool spots as you wish. I actually prefer a conventional set up like that to the reverse flow design just because of the versatility that you get from it.
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