halfcocked
is Blowin Smoke!
I have only one smoker, after recently moving to a smaller house with smaller back yard I opted for the Oklahoma Joe Highland.
After viewing many video mods I installed stainless steel baffles redirecting the heat in an effort to even out the temp. in the cooking chamber (second picture) and installed a charcoal basket for the fire box (third pic.).
The baffles (shield) worked well enough for distribution of heat but I decided that a lot of the heat energy and smoke was wasted by this method and escaped through the vent before it affected the meat. So I had to figure a way to keep that energy around long enough to help the cook.
I could transfer the exhaust to make it reverse flow but that would take way too much in cost and effort so I decided to make the heat and smoke travel in reverse instead. I did that by laying another shield about 2 inches above the first and butting it up against the exhaust end of the cooking chamber. (Next two pics.) (A straight sheet of aluminum or steel would do just as well except I had an aluminum case that I had no more use for that fit the chamber in with almost exactly by chance and I cut it to length.)
This mod causes the heat and smoke to travel in a Z shape reversing the flow twice instead of just once as with an original reverse flow unit.
NOW, if you are still awake and not bored to death by this post, here are my take aways: the temperature at either end of the smoker is remarkably consistent (degree for degree) until cooking temp is reached and then the rear trails by some 5-8 degrees from the front. (Point of brisket goes to the front so this is ok.); the under sides of the baffles (doubled) trap much more of the heavier smoke particles that you don't want on your meat. (See picture of soot rag which is one swipe of underside of lower shield and picture of the reverse of the upper shield); all the heat energy and smoke is forced over the cook just like in an ordinary reverse flow; finally, the two shields retain heat (the lower being 3/8 inch SS) and the chamber temp jumps right back after opening for spraying etc.
Of course I could have bought a reverse flow with most of these features installed but, alas, I did not and this mod cost less in any event. Thanks for bearing with me. Your opinions are solicited and welcome.
After viewing many video mods I installed stainless steel baffles redirecting the heat in an effort to even out the temp. in the cooking chamber (second picture) and installed a charcoal basket for the fire box (third pic.).
The baffles (shield) worked well enough for distribution of heat but I decided that a lot of the heat energy and smoke was wasted by this method and escaped through the vent before it affected the meat. So I had to figure a way to keep that energy around long enough to help the cook.
I could transfer the exhaust to make it reverse flow but that would take way too much in cost and effort so I decided to make the heat and smoke travel in reverse instead. I did that by laying another shield about 2 inches above the first and butting it up against the exhaust end of the cooking chamber. (Next two pics.) (A straight sheet of aluminum or steel would do just as well except I had an aluminum case that I had no more use for that fit the chamber in with almost exactly by chance and I cut it to length.)
This mod causes the heat and smoke to travel in a Z shape reversing the flow twice instead of just once as with an original reverse flow unit.
NOW, if you are still awake and not bored to death by this post, here are my take aways: the temperature at either end of the smoker is remarkably consistent (degree for degree) until cooking temp is reached and then the rear trails by some 5-8 degrees from the front. (Point of brisket goes to the front so this is ok.); the under sides of the baffles (doubled) trap much more of the heavier smoke particles that you don't want on your meat. (See picture of soot rag which is one swipe of underside of lower shield and picture of the reverse of the upper shield); all the heat energy and smoke is forced over the cook just like in an ordinary reverse flow; finally, the two shields retain heat (the lower being 3/8 inch SS) and the chamber temp jumps right back after opening for spraying etc.
Of course I could have bought a reverse flow with most of these features installed but, alas, I did not and this mod cost less in any event. Thanks for bearing with me. Your opinions are solicited and welcome.
