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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 04-26-2010, 01:05 AM   #1
Creature
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Default Char-Broil/New Braunfels American Gourmet, Deluxe Smoker CL score/rebuild

This will be perfect size to see if this is a hobby or a fad for me. Here is what she looked like when I got her almost two weeks ago:

Needs a little work, outside ... and in ...

Take her apart ...

Paint the pieces ...

Put her back together, foil up some flat ceramic bbq brick and line the bottom ...

Install the baffel (might trim that down later) ...

Ready for my first cook!
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Unread 04-26-2010, 09:47 AM   #2
Jet2
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Nice score and rebuild!
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Unread 04-26-2010, 09:49 AM   #3
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Bring on the meat.
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Unread 04-26-2010, 09:54 AM   #4
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I hope it is a hobby, seems like alot of work for a fad. You could have cooked on it in the "before" condition.
Im thinking you are hooked on "Q"ing already.
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Unread 04-26-2010, 10:37 AM   #5
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Wow dude you put a lot of work into that thing! That's what I started on, I hope you like tending to a fire. Nice work though! Good luck with your first cook.
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Unread 04-26-2010, 10:59 AM   #6
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Nice mods and good work. Interesting baffle in that it goes in so far. I am working on mine now but didn't take the time to take it apart. Hungry and can do it later if necessary.

The bricks, their purpose? Heat sink? Or to distribute the heat more evenly?
Advice would be appreciated.
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Unread 04-26-2010, 02:09 PM   #7
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Quote:
Originally Posted by Bacchus View Post
I hope it is a hobby, seems like alot of work for a fad. You could have cooked on it in the "before" condition.
Im thinking you are hooked on "Q"ing already.
Yeah, I've been hooked on commercial Q for a long time. Attended a comp as a spectator/sampler. I'm sure it's a hobby for me, but I've got to get the kids to eat it or there isn't much point. 2 out of 3 of them are into it so far (1st cook yesterday, I hope to post the pron later tonight).
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Unread 04-26-2010, 02:20 PM   #8
landarc
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Cool job there, I hope the first cook goes well.
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Unread 04-26-2010, 02:20 PM   #9
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Quote:
Originally Posted by Chef Jim View Post
Nice mods and good work. Interesting baffle in that it goes in so far. I am working on mine now but didn't take the time to take it apart. Hungry and can do it later if necessary.

The bricks, their purpose? Heat sink? Or to distribute the heat more evenly?
Advice would be appreciated.
The baffle is a little long, and I think I'll trim it down because I think the smoke path will work better if I take 4-6in off of it. I thought it'd be better to make it long and trim it. It worked great because I can tell the smoke is travelling up the bottom of the baffle (the smoke marks on the foiled bricks told that story).

The bricks are a little bit of a heat sink to help with spikes (although I only opened it once during the smoke and I permitted myself that because it was a little over 250 at the top of the chamber). I saw mods that used full size bricks but they had the larger version of smoker, and I had these leftover from my gasser.

Good luck on yours.
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Unread 04-26-2010, 02:21 PM   #10
Westexbbq
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Good job Creature.
Let us know how the extra-long baffle works re temp control; might be a good combo with the fire bricks.
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Unread 04-26-2010, 02:47 PM   #11
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Quote:
Originally Posted by Westexbbq View Post
Good job Creature.
Let us know how the extra-long baffle works re temp control; might be a good combo with the fire bricks.
I think the baffle might have made a hot zone in the far end (seems to have flowed right along the baffle and out). Which might have contributed to the thin end of the baby backs being a little dry (still good though). I'm waiting on two temp guages from ebay (and an ET7) to get a better handle on the hot spots.

The one time I opened it up, I lost about 25deg and got it back within 5min. I imagine that isn't too bad a recovery.

Last edited by Creature; 04-26-2010 at 02:48 PM.. Reason: grammer
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