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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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Old 02-09-2019, 11:05 PM   #1
lewisc
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Default Offset Smoker Build.

I might have under estimated the size of this project. It's going to be a fun one. It might take a while though.

After using a Chargriller for a while and fighting it for consistency, I've decided to build one. I've been searching this forum, Youtube, Aaron Franklin's book and videos and have come up with a bit of a plan.

It's based on the Yoder Witchita and a build I found on the forum. I picked up a couple of pieces of steel pipe today and am getting the final details ready. The chamber will be 1000mm in length, just under 510mm in diameter. Firebox is 500mm long by 510mm. The pipe is 6.8mm thick - just over a 1/4". It's heavy. I didn't realise how solid it will be. So far, I'm into it for $AU235. I'll need to buy some plate for the rest of it but I've got some steel for the legs/base.

I toyed with the idea of a reverse flow smoker but will probably go with a traditional offset with some tuning plates.

Any advice and ideas are welcome.
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Last edited by lewisc; 07-03-2019 at 07:46 AM..
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Old 02-09-2019, 11:11 PM   #2
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Nice. Keep us posted.
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Old 02-10-2019, 12:09 AM   #3
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I can't speak to the design but if your following Aaron Franklin's in his Meat Smoking Manifesto you will have a Great offset.


Good luck with this project!
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Old 02-10-2019, 08:39 AM   #4
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Have you thought about making it a top flow.
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Old 02-10-2019, 08:47 AM   #5
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Great project you started, following your build.
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Old 02-10-2019, 09:33 AM   #6
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I would raise the FB up so that opening to the chamber is right around grate level. Similar to a Jambo. I built one a while back that used that design with the Franklin type stack. Worked awesome. Even temps all the way across right to left. Good luck!
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Old 02-10-2019, 03:30 PM   #7
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Thanks - still a bit of planning to do before cutting anything.

Breez - What's a top flow?
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Old 02-10-2019, 04:31 PM   #8
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Quote:
Originally Posted by breez View Post
Have you thought about making it a top flow.

THIS.

I'd go top flow design and skip the tuning plates.
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Old 02-10-2019, 04:36 PM   #9
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Quote:
Originally Posted by lewisc View Post
Thanks - still a bit of planning to do before cutting anything.

Breez - What's a top flow?
Funnels heat to the top instead of dumping it all under the grate. It eliminates the convection killing tuning plates.



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Old 02-10-2019, 06:20 PM   #10
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If I did a stick burner, I think I’d go with a top flow like an outlaw or jambo


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Old 02-11-2019, 02:10 AM   #11
lewisc
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I thought I had it figured out. This idea changes things...maybe.

Does the top flow ensure consistent temps across the length of the chamber?
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Old 02-11-2019, 03:40 AM   #12
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Quote:
Originally Posted by lewisc View Post
I thought I had it figured out. This idea changes things...maybe.

Does the top flow ensure consistent temps across the length of the chamber?
It does but it gets hotter in the upper half of the chamber so 2nd grates cook way hotter
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Old 02-11-2019, 03:51 AM   #13
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Quote:
Originally Posted by lewisc View Post
I thought I had it figured out. This idea changes things...maybe.

Does the top flow ensure consistent temps across the length of the chamber?
That's the idea of the top flow design, plus you get more cooking space because there is no baffle under your grate next to the firebox. Jambo, Outlaw, El Rey and Rockin W are all top flow. The new 20" Lonestar's are top flow but a bit different with an opening angled downward allowing some smoke and heat to be circulated back through the cook chamber before exiting the exhaust. The top of the cc is the hottest, so if different temp zones are desired a top grate can be added.
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Old 02-11-2019, 08:54 AM   #14
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Old 02-11-2019, 10:30 AM   #15
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Hey Breez, concerning the 20" lonestars - do you think their upflow baffle reduces airflow? It seems like on all the 20" videos from you tube users there is quite a bit of back draft any time the FB door is opened and when first starting a fire it doesnt seem to draft at all - plus they all seem to have to have the FB door open when adding splits - could it benefit from larger intake area?
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