Offset Smoker Advice Sought

Wesman61 · 07-11-2012, 08:42 PM

I have at my disposal a NB offset that I gave my son when I got a Traeger. It was so frustrating to use I just gave it to him. After reading up on mods and tips for offsets I'm ready to give it another try. I took some pics and would like any opinions you all have. I'm going to try to make a fire basket at work tonight. We have the tools so no problem there. The lid has a lip that sits on the body pretty well but I want to add weather stripping. The chimney sets right at the grate level. I also read about building a heat baffle to even out temp differences from side to side. There's a lip at the top of the opening to the smoke chamber that a piece of sheet metal can attach to. The back legs need another brace so I'll be making something for that.

I'll probably start off be smoking a pork butt. BTW I don't smoke. Those are my son's cigarette butts.

ICTBBQ · 07-11-2012, 09:19 PM

Two things come to mind.

First, please clean out all that ash! If it gets wet, that's a quick way to rust it out.

Second, buy a good thermometer and mount it through that hole in the middle of the lid. The first few cooks, watch it like a hawk. Rune with the exhaust full open and adjust the air intake. Even fully closed, you're going to have air leaks, so don't use too much fuel to start out. You can always add more, but could be tough to control temps with too much in to start.

Boshizzle · 07-11-2012, 09:22 PM

Plug that hole at the top of the lid and install some thermometers at both ends near grate level. You shouldn't care what the temperature is at the top of the lid because you don't cook up there.

SmokinAussie · 07-11-2012, 09:26 PM

That's almost identical to my COS.

The one thing I do that makes the most difference in evening out the temp is to put a cake pan over that lip you see on the smoker side. That stops any flames shooting through the aperature, and also evens out the temp with out retarding the fire. Also, is easily removed if you do want to have some char on the hot side.

Cheers!

Bill

dcoyle4040 · 07-11-2012, 09:28 PM

Add a rope gasket around the cooking chamber. It will help Keep that heat, wind and smoke under your control.

Wesman61 · 07-12-2012, 12:26 AM

Thanks everyone. I'll be busy the next couple of days. I already made a charcoal basket out of expanded metal. Next is the baffle. I'll be looking around for gasket material and pricing some thermometers.

Wesman61 · 07-12-2012, 12:27 AM

And it will be getting a thorough cleaning.

Wesman61 · 07-12-2012, 10:21 PM

Made a charcoal basket and heat shield. I bought a couple of bi-metal thermometers and will install them this weekend. That shield is 1/16" sheet metal.

retired trucker · 07-12-2012, 10:48 PM

Looks like you are on the right track. Good luck with the finished product.

Wesman61 · 07-14-2012, 12:26 AM

Mounted a thermometer very near grate level. Will probably mount one on the other side of the door.

dcoyle4040 · 07-22-2012, 07:57 PM

Here is an idea from my thread for my new mod.
http://www.bbq-brethren.com/forum/sh...d.php?t=139494

07-11-2012, 08:42 PM	#1
Wesman61 is one Smokin' Farker Join Date: 07-06-08 Location: Nampa Idaho Downloads: 0 Uploads: 0	Offset Smoker Advice Sought I have at my disposal a NB offset that I gave my son when I got a Traeger. It was so frustrating to use I just gave it to him. After reading up on mods and tips for offsets I'm ready to give it another try. I took some pics and would like any opinions you all have. I'm going to try to make a fire basket at work tonight. We have the tools so no problem there. The lid has a lip that sits on the body pretty well but I want to add weather stripping. The chimney sets right at the grate level. I also read about building a heat baffle to even out temp differences from side to side. There's a lip at the top of the opening to the smoke chamber that a piece of sheet metal can attach to. The back legs need another brace so I'll be making something for that. I'll probably start off be smoking a pork butt. BTW I don't smoke. Those are my son's cigarette butts.

07-11-2012, 09:22 PM	#3
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Plug that hole at the top of the lid and install some thermometers at both ends near grate level. You shouldn't care what the temperature is at the top of the lid because you don't cook up there. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

07-11-2012, 09:26 PM	#4
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	That's almost identical to my COS. The one thing I do that makes the most difference in evening out the temp is to put a cake pan over that lip you see on the smoker side. That stops any flames shooting through the aperature, and also evens out the temp with out retarding the fire. Also, is easily removed if you do want to have some char on the hot side. Cheers! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

07-12-2012, 10:48 PM	#9
retired trucker Full Fledged Farker Join Date: 09-28-11 Location: Dallas, Georgia Downloads: 0 Uploads: 0	Looks like you are on the right track. Good luck with the finished product. __________________ UDS, cheap o grill, rusted chimney, yeller wannabe thermo pen, Maverick ET 732, 1950 model wife.

07-11-2012, 09:19 PM	#2
ICTBBQ Knows what a fatty is. Join Date: 03-21-12 Location: Wichita, KS Downloads: 0 Uploads: 0	Two things come to mind. First, please clean out all that ash! If it gets wet, that's a quick way to rust it out. Second, buy a good thermometer and mount it through that hole in the middle of the lid. The first few cooks, watch it like a hawk. Rune with the exhaust full open and adjust the air intake. Even fully closed, you're going to have air leaks, so don't use too much fuel to start out. You can always add more, but could be tough to control temps with too much in to start.

07-11-2012, 09:28 PM	#5
dcoyle4040 Knows what a fatty is. Join Date: 07-10-12 Location: sayre Downloads: 0 Uploads: 0	Add a rope gasket around the cooking chamber. It will help Keep that heat, wind and smoke under your control.

07-12-2012, 12:26 AM	#6
Wesman61 is one Smokin' Farker Join Date: 07-06-08 Location: Nampa Idaho Downloads: 0 Uploads: 0	Thanks everyone. I'll be busy the next couple of days. I already made a charcoal basket out of expanded metal. Next is the baffle. I'll be looking around for gasket material and pricing some thermometers.

07-12-2012, 12:27 AM	#7
Wesman61 is one Smokin' Farker Join Date: 07-06-08 Location: Nampa Idaho Downloads: 0 Uploads: 0	And it will be getting a thorough cleaning.

07-12-2012, 10:21 PM	#8
Wesman61 is one Smokin' Farker Join Date: 07-06-08 Location: Nampa Idaho Downloads: 0 Uploads: 0	Made a charcoal basket and heat shield. I bought a couple of bi-metal thermometers and will install them this weekend. That shield is 1/16" sheet metal.

07-14-2012, 12:26 AM	#10
Wesman61 is one Smokin' Farker Join Date: 07-06-08 Location: Nampa Idaho Downloads: 0 Uploads: 0	Mounted a thermometer very near grate level. Will probably mount one on the other side of the door.

07-22-2012, 07:57 PM	#11
dcoyle4040 Knows what a fatty is. Join Date: 07-10-12 Location: sayre Downloads: 0 Uploads: 0	Here is an idea from my thread for my new mod. http://www.bbq-brethren.com/forum/sh...d.php?t=139494