C
chimmike
Guest
Just in case anyone else actually uses one of these, I figured it's due an "official" thread.
I've done a lot of research on modding this thing, and for a few extra bucks it can be a decent smoker.
My biggest issues so far: maintaining temps of 200-225.
Solutions for maintaining heat thus far:
-Drill out bottom of fire pan, add grate so ash can fall through. Shake bowl periodically while cooking.
-Seal all seams in smoker. Weld or otherwise. I tried to weld with flux core, but it was too hot. I'm going to try to cram aluminum foil up in there for now until I can get a MIG welder to use.
-Fire brick in the bottom.
-Fire brick or ceramic pizza stone in place of the water bowl. This should help maintain heat for a bit, and be a good block for direct heat on the meat.
-Seal around the doors.
The biggest change I noticed after drilling the fire pan before adding a grate was the ability to reach 250+ on the stock thermometer (which has to be about 70* low.....on a 70* day out, it read 0*. I've since bought a calibrated one to use as well).
My vertical is the two-door version. I'm still looking for oven door gasket to seal the doors. This should help in keeping the smoke in at the very least. When those lumps start smokin, it gets furious.
Ultimately, getting some more thinwall steel and welding essentially a "box" around the unit will create a nice insulating air pocket which will also help maintain heat.
My ultimate goal with this smoker is to not have to add fuel but every 3-5 hours to maintain 225* for smoking. If it can go longer, that'll be great. I think I'll have to increase the size/depth of the fire bowl for that to happen, but so be it. I'll just cram as much charcoal as I can in there for now.
Also, I'm going to experiment with leaving only 2 of the 4 vents open, one top and one bottom, to see if that makes any kind of difference in temp maintenance.
I've done a lot of research on modding this thing, and for a few extra bucks it can be a decent smoker.
My biggest issues so far: maintaining temps of 200-225.
Solutions for maintaining heat thus far:
-Drill out bottom of fire pan, add grate so ash can fall through. Shake bowl periodically while cooking.
-Seal all seams in smoker. Weld or otherwise. I tried to weld with flux core, but it was too hot. I'm going to try to cram aluminum foil up in there for now until I can get a MIG welder to use.
-Fire brick in the bottom.
-Fire brick or ceramic pizza stone in place of the water bowl. This should help maintain heat for a bit, and be a good block for direct heat on the meat.
-Seal around the doors.
The biggest change I noticed after drilling the fire pan before adding a grate was the ability to reach 250+ on the stock thermometer (which has to be about 70* low.....on a 70* day out, it read 0*. I've since bought a calibrated one to use as well).
My vertical is the two-door version. I'm still looking for oven door gasket to seal the doors. This should help in keeping the smoke in at the very least. When those lumps start smokin, it gets furious.
Ultimately, getting some more thinwall steel and welding essentially a "box" around the unit will create a nice insulating air pocket which will also help maintain heat.
My ultimate goal with this smoker is to not have to add fuel but every 3-5 hours to maintain 225* for smoking. If it can go longer, that'll be great. I think I'll have to increase the size/depth of the fire bowl for that to happen, but so be it. I'll just cram as much charcoal as I can in there for now.
Also, I'm going to experiment with leaving only 2 of the 4 vents open, one top and one bottom, to see if that makes any kind of difference in temp maintenance.
