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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-16-2013, 09:48 AM | #1 |
On the road to being a farker
Join Date: 05-20-13
Location: West Cornwall, Ct
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Thinking of modifying the firebox on my NBBD - Comments?
I have a New Braunfels Black Diamond offset that I have recently resurrected. I am thinking of modifying the firebox by simply moving it down.
A little about the smoker and my reasoning: Smoker: Cooking chamber is 16" diameter by 34" long. Firebox is the same diameter, 17" long, so about half the size of the cooking chamber. The firebox is bolted on and is located such that the top is half way down the cooking chamber. The opening into the cooking chamber is approximately 10" wide x 6.5" tall. Reasoning: Smoker runs very hot at the firebox end and according to Feldman's pit calculator, the opening is twice as big as it needs to be. By moving the firebow down 3.25", I will decrease the opening by about half, which according to Feldman's still just a bit bigger than needed. It will also move a lot of the radiant heat below the cooking chamber, which I hope lowers the temp at the firebox end of the cooking chamber. Lastly, it will lower where the heat enters the cooking chamber to below grate level. The mod should be pretty easy to do and not permanent if it doesn't work. My plan is to just make a plate to bolt to both sides using the existing holes. Does anyone see any shortcomings with the idea? Or agree with the reasoning? Thanks!
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All that you bring into the lives of others will come back to you in your own. Good or Bad. Large UDS, Small UDS, CG Akorn, NB Bandera, NB Black Diamond, Home Built Offset, Vision Classic Kamado, Green Mountain Daniel Boone, Weber Gasser, Smokey Mountain Cabinet, and several Weber kettles of various sizes. |
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09-16-2013, 10:03 AM | #2 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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I would keep the firebox where it's at and just mount a plate to restrict the opening to see how it does, but if you had plate fab resources, then your idea sounds like it's easy enough.
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09-16-2013, 10:05 AM | #3 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I would just try putting a cookie sheet or a piece of cut foil pan over the opening to close it off some and see how that works.
I bet it restricts air flow and you will have a hard time maintaining a flame
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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09-16-2013, 10:30 AM | #4 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Quote:
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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09-16-2013, 11:04 AM | #5 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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^^^this!
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09-16-2013, 11:06 AM | #6 |
On the road to being a farker
Join Date: 05-20-13
Location: West Cornwall, Ct
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I had already done the heat deflector mod. I have also tried tuning plates.
My temps are about 50 degrees different from one end the the other at grate level. I that about the best I can hope for?
__________________
All that you bring into the lives of others will come back to you in your own. Good or Bad. Large UDS, Small UDS, CG Akorn, NB Bandera, NB Black Diamond, Home Built Offset, Vision Classic Kamado, Green Mountain Daniel Boone, Weber Gasser, Smokey Mountain Cabinet, and several Weber kettles of various sizes. |
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09-16-2013, 11:20 AM | #7 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Hmm! The heat deflector should have done the trick to even out the temps across the chamber, most cookers of the Black Diamond's size really don't require tuning plates but I have in the past raised the nose a little to urge more heat to travel toward the end by putting some 2x4 under the wheels. Another mod to do however, if you haven't already is to extend the stack down to grate level. I used some aluminum dryer hose to do this and it works with the deflector to direct everything to the far end of the cooker. The key is in not allowing the heat to go up and exit too soon.
__________________
[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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09-16-2013, 11:57 AM | #8 |
On the road to being a farker
Join Date: 05-20-13
Location: West Cornwall, Ct
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Hey Oldbill,
Thanks for the responses. I did that one too. I found that a soup can fit perfectly inside the smoke stack. I have it about an inch from the grate. One thing, I am measuring the temp at either end by having put themometers through in either corner of the chamber door. I may have them too far apart, meaning measuring at the extreme ends of the grill. Just a thought. Maybe I should do the whitebread test instead.
__________________
All that you bring into the lives of others will come back to you in your own. Good or Bad. Large UDS, Small UDS, CG Akorn, NB Bandera, NB Black Diamond, Home Built Offset, Vision Classic Kamado, Green Mountain Daniel Boone, Weber Gasser, Smokey Mountain Cabinet, and several Weber kettles of various sizes. |
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09-16-2013, 12:24 PM | #9 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Quote:
__________________
[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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