Offset smoker uneven heat

Mrsamman · 06-18-2013, 05:43 PM

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

Bludawg · 06-18-2013, 06:10 PM

Quote:

Originally Posted by Mrsamman

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

coastal · 06-18-2013, 06:15 PM

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

Mrsamman · 06-18-2013, 09:36 PM

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

dkryzer · 06-19-2013, 02:16 PM

I would make sure you use tuning plates or turn it into a reverse smoker.

DownHomeQue · 06-19-2013, 02:37 PM

pics help..

cholloway · 06-19-2013, 02:59 PM

I used rolled aluminum flashing to extend the tube down to the grate on mine.

DownHomeQue · 06-19-2013, 03:05 PM

take a pic of the firebox vs cooking chamber opening.. i suspect that is where your problem is..

luke duke · 06-19-2013, 03:09 PM

Quote:

Originally Posted by dkryzer

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.

Chef Jim · 06-19-2013, 03:13 PM

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.

Mrsamman · 06-19-2013, 03:21 PM

I got some pics of the smoker last weekend. I'll try and post them.
Thanks
Scott

dwfisk · 06-19-2013, 04:32 PM

OK, I'm humbled - that is one seasoned pit!

Quote:

Originally Posted by cholloway

I used rolled aluminum flashing to extend the tube down to the grate on mine.

Mrsamman · 06-19-2013, 10:24 PM

Here is the picture of the smoker..

Mrsamman · 06-19-2013, 10:35 PM

Here is the other smoker I also just got. It smoked really well.
Scott

oldbill · 06-19-2013, 10:51 PM

Quote:

Originally Posted by Mrsamman

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.

06-18-2013, 05:43 PM	#1
Mrsamman Is lookin for wood to cook with. Join Date: 06-09-13 Location: Tulsa, ok	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

06-19-2013, 02:16 PM	#5
dkryzer On the road to being a farker Join Date: 02-22-10 Location: Milaca, MN	I would make sure you use tuning plates or turn it into a reverse smoker. __________________ Clover Ridge Smokers - Home of Custom Built Stick Burners

06-19-2013, 02:37 PM	#6
DownHomeQue is One Chatty Farker Join Date: 10-11-12 Location: Jonesboro. AR Name/Nickname : DHQ	pics help.. __________________ [URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016)

06-19-2013, 02:59 PM	#7
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	I used rolled aluminum flashing to extend the tube down to the grate on mine. __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

06-19-2013, 03:05 PM	#8
DownHomeQue is One Chatty Farker Join Date: 10-11-12 Location: Jonesboro. AR Name/Nickname : DHQ	take a pic of the firebox vs cooking chamber opening.. i suspect that is where your problem is.. __________________ [URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016)

06-18-2013, 06:15 PM	#3
coastal Full Fledged Farker Join Date: 06-05-13 Location: Hilton Head, SC	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

06-18-2013, 09:36 PM	#4
Mrsamman Is lookin for wood to cook with. Join Date: 06-09-13 Location: Tulsa, ok	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

06-19-2013, 03:13 PM	#10
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	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. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

06-19-2013, 03:21 PM	#11
Mrsamman Is lookin for wood to cook with. Join Date: 06-09-13 Location: Tulsa, ok	I got some pics of the smoker last weekend. I'll try and post them. Thanks Scott