Offset Smoker Experiments & Cooking.
 

Here are some pictures of experimental modifications and the explanations.
First all of this stuff was just laying around doing nothing.
The two big rotors are cast iron heat sinks acting as mass to store heat in the smoker.
Next the cast iron griddle is blocking direct heat from the fire box.
Last but not least that super thick steel plate lowers the heat introduction to the cooking chamber.
It was scraps from the job site and will help store heat too.
So glad I had a big drill press to drill those holes.
A bonus is it took the warp bulge out of the end of the cooking camber it was so thick and put the fire box back up in line with the cooking chamber.

Now it resides on the porch under cover and out of the rain.

More modifications, testing and adjusting as we travel on this adventure.
I dont copy other people's ideas I have my own or make improvements. :)
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The huge cast iron rotors and griddle in the apparatus makes a big difference in heat retention inside the cooking chamber.
Fantastic modification for anyone if they desire to do so.
Temps between one end and the other can be adjusted with the top vent on the stack and they are pretty much the same once the coals are glowing and no real open flames.
Plus it burns less wood to keep at temperature because of the cast iron rotor heat sinks.
The first rotor in line gets so hot it sizzles water, next in line almost and this is with a small bed of coals.
Think of them as big energy batteries for heat that would otherwise be wasted, like a brick oven hold heat.

Looking good Worth, I can't wait to see some of your great cooks on the smoker.

Thanks Arlie.
I'm sure everyone reading this thinks the idea is stupid and on the verge of insanity.:lol:

Long after the coals were dead and cleaned out of the fire box, the main chamber still read 150F from the hot cast iron.
I got the idea from what is called thermal mass.
This is one of the reason cheaper offset BBQ pits like mine are so hard to operate and cook on.
That and size.
Some are even cheaper.

I'm glad you're experimenting and I'm sure you'll figure it out.

Your quote "I dont copy other people's ideas I have my own or make improvements." Made me laugh!! I'm sure every guy with a pit thinking of mods has thought the same thing, if you think a new idea of yours will work then it's probably already out there.

Next time you do a test run, extend the exhaust down to grate level. That will hold heat better.

Have fun playing!! I mean cooking.

I've got an old Brinkman offset smoker, made out of heavy pipe, from back when they stamped serial#s on them... 25 years ago. I still use it! I'll post pics when the 12" of snow melts off of it.
I paid $700 when I bought it,worth every penny. Not sure how long the tin reproductions last

You have a good one when they were made in the good old USA. Now almost every known name brand sold out to China and it's stamped thin metal junk. It works but not like the old ones made with American steel.

Keep that thing and get it fixed if it does rust out, you won't find another one with the same metal as cheap.

[QUOTE=Rajun Gardener;724038]You have a good one when they were made in the good old USA. Now almost every known name brand sold out to China and it's stamped thin metal junk. It works but not like the old ones made with American steel.

Keep that thing and get it fixed if it does rust out, you won't find another one with the same metal as cheap.[/QUOTE]

It is the China one I didn't know till I got it home.
No worries I didn't pay that much and a good one of my making is on the way, just need a few more items.

From two long cooks and one tonight the fire box is doing fine I wash it out dry it and oil it after every use.
Not as thin as the other ones by far.

Cooking a 7 bone roast tonight.
The buys are going to eat good tomorrow.
Grilled it over the fire smoked it and it is now wrapped in parchment paper.
Probably driving the neighbors crazy. :lol:

Water and burnt metal equals rust, stop that. I leave the ash in to soak up the normal air moisture.

I wanna see some rubs and techniques. Time, temps and final cutting with money shots.

[QUOTE=Rajun Gardener;724038]You have a good one when they were made in the good old USA. Now almost every known name brand sold out to China and it's stamped thin metal junk. It works but not like the old ones made with American steel.

Keep that thing and get it fixed if it does rust out, you won't find another one with the same metal as cheap.[/QUOTE]

I had some extra cash when they came out years ago and bought it, probably the best purchase I've made in the last couple decades!

The water is dried out with a towel and then it is wiped with oil no rust.
Ashes and humidity make a weak lye solution that will eat metal.
Pictures in my phone right now and I dont use fancy rubs they are of my own making.

7 bone with one of my rubs.
Didn't plan on this it just happened.
From fire box grill to upper grill to parchment paper.
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This plus the 7 bone should be enough to reward the guys for a job well done.
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[QUOTE=Rajun Gardener;724043]Water and burnt metal equals rust, stop that. I leave the ash in to soak up the normal air moisture.

I wanna see some rubs and techniques. Time, temps and final cutting with money shots.[/QUOTE]

I have a 300 gallon fuel oil tank I hauled out of a basement of a building years ago to make a whole hog roaster, I got it about half way done then never finished it. I needed some type of gear reduction /gear box to rotate the spit at the right speed, really slow... and gave up on it. It has an offset smokebox also. Pics soon

[QUOTE=pmcgrady;724063]I have a 300 gallon fuel oil tank I hauled out of a basement of a building years ago to make a whole hog roaster, I got it about half way done then never finished it. I needed some type of gear reduction /gear box to rotate the spit at the right speed, really slow... and gave up on it. It has an offset smokebox also. Pics soon[/QUOTE]


Look up worm drives.

I go to this place all the time.

[URL="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=25&cad=rja&uact=8&ved=2ahUKEwjV8Njl5e7fAhVvhq0KHQHdAnoQFjAYegQIARAB&url=https%3A%2F%2Fwww.bostongear.com%2Fproducts%2Fenclosed-gear-drives-and-motors%2Fright-angle-cast-iron-gear-drives%2Fworm-gear&usg=AOvVaw1FXJlVA-4kbxXwVEAqrpKK"]https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=25&cad=rja&uact=8&ved=2ahUKEwjV8Njl5e7fAhVvhq0KHQHdAnoQFjAYegQIARAB&url=https%3A%2F%2Fwww.bostongear.com%2Fproducts%2Fenclosed-gear-drives-and-motors%2Fright-angle-cast-iron-gear-drives%2Fworm-gear&usg=AOvVaw1FXJlVA-4kbxXwVEAqrpKK[/URL]

This one too.

[url]https://www.google.com/aclk?sa=l&ai=DChcSEwjmnc6O5-7fAhXYusAKHY8QDnEYABABGgJpbQ&sig=AOD64_3es6ESJtr0TN1gzQflxnocmuuuIg&q=&ved=2ahUKEwiijseO5-7fAhUEYKwKHekXAh8Q0Qx6BAgJEAE&adurl=[/url]

There used to be a lot of coal furnaces around here and they had "stoker motors" that ran a gearbox to shake the coal grates of clinkers and ashes. They are getting really hard to find anymore, but are perfect for hog roasters, lot of torque with a slow rpm

How many RPM should a hog be rotated, 1 RPM maybe.
Worth

[QUOTE=Worth1;724084]How many RPM should a hog be rotated, 1 RPM maybe.
Worth[/QUOTE]

That would work.

Getting ready to hang my >>>FREE<<< four foot long two tube florescent light up over the offset smoker BBQ contraption thingy so I have light at night.
Just waiting for the drill battery to charge.

Lights all hung and ready for darkness.
I can already tell I need new T8 tubes in it, these are weak and not bright daylight.
But we shall see.

Sunset in an hour and I am pacing the floor like an expectant father waiting to turn the light on.:lol:
The littlest things keep me entertained, but seriously I cant cook outside at night because I cant see the food.
This will be a big advance for me if it works out right.

The light positioning worked out perfectly, at no time do I cast a shadow on anything.
It is way up high above my head.
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Soon to be salsa on the offset smoker.
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Nice! Except for those cardboard tomatoes:))

[QUOTE=Rajun Gardener;724706]Nice! Except for those cardboard tomatoes:))[/QUOTE]

I had to do something to get flavor in them.:))

Just incase some of you don't remember my highly professional paint job on my food processor. :lol:
It was gray to start out.
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[IMG]http://tomatoville.com/picture.php?albumid=391&pictureid=2429[/IMG]

[QUOTE=wildcat62;724717][IMG]http://tomatoville.com/picture.php?albumid=391&pictureid=2429[/IMG][/QUOTE]


That didn't work?

Folks I have pictures and ingredients but I am wiped out tired, been up since around 2:30 this morning.
I still have work style paper work to do, take a shower and do laundry.

On a side note my chair leg came off the edge of the porch and I went with it flying across the yard, and ended up on my back with all fours sticking up in the air.:shock:
The old man still knows how to fall.:))