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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 07-07-2004, 09:21 AM   #1
Hankster
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Default Results of Modifications to my NB American Gourmet Smoker

Okay folks! With the help of a buddy of mine who owns a pipe fitting and welding company, I created a heat shield going into the CC from the FB using some 22 gauge steel that looks sorta like a dryer vent and a heat conductor/diffusing plate that sits on the bottom and covers part of the heat shield on one end and runs over to the other with about 3 mm space before the other end below the grates and the smokestack. The HC/DP has half-moon holes on the edges going down to distribute the heat and the smoke. I have some digital pictures but I don't have any space on the Net I can store them to show what it looks like so I apologize if this frustrates anybody.

After seasoning the metal in a 4 hour fire with bacon grease, I smoked a 12 lb boston butt overnight on July 3rd and did 4 racks of babyback ribs, a rack of spare ribs and a bunch of corn on the cob. I had to add more coals every 3 hours to keep the fire going, but that's no big deal. The thermometer held at 275 degrees up top and at 235 at the grate level. No more excessive heat, hot spots or overcooking.

The boston butt had a nice, carmelized rind formed from the JH Pig Rub I used on it. After an hour resting in the foil, the neckbone popped out easily and the pork had a nice, pink smoke ring under the rind from the applewood. It pulled apart really easily for pulled pork and the meat was so freaking tender, juicy and flavorful. We ran out of bread at the Q on the 4th from everyone pigging out on the pulled pork!

This modification was DA BOMB!!! I adapted the idea from what some of ya'll have done with your banderas--I had to do a different sized heat shield for this NB AGS. And the conductor/diffusing plate was an idea I'd read in another forum. Now, I have a custom-tuned smoker which I know will make great pulled pork, ribs, brisket or whatever else you wanna smoke!!!

Mark it, Dudes!!
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Old 07-07-2004, 09:51 AM   #2
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Quote:
. I have some digital pictures but I don't have any space on the Net I can store them to show what it looks like so
Hank, you can post them here. Any screen you post from (except quick reply) will have a "add attachment" button. Click on that and a new page will come up that will allow you to upload your pix. I
think there's a 3 per post limit and a total filesize limit too.
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Old 07-07-2004, 10:23 AM   #3
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Would love to see the mods! Mook and I were at HD a few weeks back and were looking at dryer vents to do something similar. I have the same smoker so again, would love to see the mods!
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Old 07-07-2004, 10:35 AM   #4
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When I get home later tonight, I'll upload them!

It didn't cost too much because my buddy had a welding toch, welding filler, a drill press and proper circular bits to drill the holes. The steel cost only about 10 bucks for both plates.
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Old 07-07-2004, 06:46 PM   #5
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i would love to see those pics!!
i have one on order and would like to
see the mods you made.
thanks
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Old 07-07-2004, 07:27 PM   #6
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do I have this right.. Isnt the American Gourmet Smoker a horizontal wirh 12x20 main chamber?? Little bitty thing? WE NEED PICTURES!!
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Old 07-07-2004, 08:44 PM   #7
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Post "the limit per post is 5, so do two or more post.
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Old 07-07-2004, 11:02 PM   #8
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Here are some pictures of the mods
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Old 07-07-2004, 11:08 PM   #9
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And another one:
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Old 07-07-2004, 11:11 PM   #10
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Quote:
Originally Posted by BBQchef33
do I have this right.. Isnt the American Gourmet Smoker a horizontal wirh 12x20 main chamber?? Little bitty thing? WE NEED PICTURES!!
That's the one!!!

Put together...
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Old 07-07-2004, 11:35 PM   #11
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Can I ask if you measure pit temps from left to right as well as top to grate?
Jim
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Old 07-07-2004, 11:42 PM   #12
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Hankster, Nice Work. Cook your friend some ribs, some damn good ribs. Awesome Mod!
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Old 07-08-2004, 07:55 AM   #13
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Quote:
Originally Posted by jminion
Can I ask if you measure pit temps from left to right as well as top to grate?
Jim
Yes. My buddy has one of those electronic sensors used to test AC heat--we checked cooking level left, right and center. The thermometer that came with the grill was at the top. When the top temp was 250, the left (next to the heat shield) was 235, the center was 225 and the right (next to the smokestack) was 220. a 15 degree differential which is acceptible. That's with a pretty decent fire in the firebox. Before the mod, the same fire would have the top thermometer pushing 350-400. That was WAY overheating even at the cooking level. This mod fixed that problem but good!!!
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Old 07-08-2004, 07:57 AM   #14
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Quote:
Originally Posted by kcquer
Hankster, Nice Work. Cook your friend some ribs, some damn good ribs. Awesome Mod!
My buddy who helped with the welding and shaping of steel, as well as the drilling of the holes was at my place on the 4th, along with his wife and 3 year old son. He ate 4 pulled pork sandwiches and a bunch of caribbean jerk babyback ribs! The mods worked like a Swiss freaking watch, man!!!
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Old 07-08-2004, 08:00 AM   #15
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Quote:
The mods worked like a Swiss freaking watch, man!!!
So does Photo resizer.
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