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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-28-2013, 08:13 PM   #16
savageford
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Nice job and you sir have inspired me to fix up my similar smoker.
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Unread 10-28-2013, 09:47 PM   #17
wladrules
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Man, that's awesome. I love seeing old smokers find a good home. Nicely done!
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Unread 10-28-2013, 10:16 PM   #18
okiej
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Maybe this will inspire me to rebuild my old smoker. Looks just like that one only about 15 or 20 years old with way way more than a few cooks on it! I too would be interested in the results of the convection plate.
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Unread 10-29-2013, 09:34 AM   #19
cjs27410
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Great work on the offset. Here's a link worth looking at.

http://www.bbqinstitute.com/SmokerModifications.pdf
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Unread 10-29-2013, 09:35 AM   #20
shagnasty
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man that makes me wanna restore my brinkman offset! Good job.
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Unread 10-29-2013, 08:13 PM   #21
Smokin' Sparky
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I did that to my old black diamond a couple years back. Didn't look as good as yours though because I just modified it instead of cleaned it up but eventually I got it to maintain within 50 degrees across the cook chamber. They are great little units to learn on and I still use mine from time to time, especially when cooking a small meal because firing up the Klose for a couple slabs or a single brisket is SERIOUS overkill LOL.
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Unread 11-04-2013, 12:22 PM   #22
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Hey, glad you found my post helpful. I didn't use sand paper on this project. Most everything was done with a drill and wire brush attachment. If I had an angle grinder I would have used that instead. I also used just a plain old wire brush at times. The rust gets fairly built up on these things and requires a bit more than just sand paper. Let me know if I can be answer any other questions.
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Unread 11-04-2013, 12:26 PM   #23
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Sorry I haven't posted back on here in quite some time. I Received the convection plate shortly after completing the project. I have to say that it does help regulate the temperature across the cooking chamber fairly well. There is still a cold and hot end but the temperature difference is much less dramatic than it was before.

Over the last year I have fine tuned my cooking process and have the smoker nailed down pretty well. I picked up another identical smoker as well. Had only been cooked on twice in over 10 years. Haven't made as many mod's as my first one, but plan on getting it up to par soon. I'll post pics when i start the process.
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Unread 11-04-2013, 12:29 PM   #24
Big George's BBQ
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Nice Work Congrats and Enjoy looking forward to more pics
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