Have a great invention to help with gardening? Are you the self-reliant type that prefers Building It Yourself vs. buying it? Share and discuss your ideas and projects with other members.
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Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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I picked up a New Braunsfels offset on CL for $50, it's in good shape and was only used 3 times for steaks. Here's the beaut as I got it.
![]() ![]() ![]() I took it home did a little cleaning and tested it for leaks using charcoal and chips, I found it has a few door leaks and it cooks hot especially next to the firebox. After researching mods I noticed the FB(fire box) was mounted higher than it need to be and the FB opening was too big. I decided to try to make it more like the Old Country brand offsets. Here's a screenshot from Tom's Test Kitchen reviewing his Old Country Pit, you can see the size opening compared to this COS(cheap offset smoker). ![]() ![]() First was to lower the FB and decrease the size of the FB exhaust into the CC(cooking chamber). I used plate steel and bolted it together in case this didn't work. I took it apart and started marking for the new FB outlet and pre drilled all the mounting bolts. I don't have anymore leaks between the FB and CC. ![]() I got it mounted back up and you can see how much I closed off. ![]() ![]() ![]() Next I cut a heat deflector and made baffle/tuning plates ![]() I didn't like the FB door, it had leaks all around because they didn't install plate on the inside to get a good seal. ![]() ![]() I used the top of an old barrel and closed off most of the door, the vent still works fine. ![]() ![]() I ordered a new 4" stack to move it to the side at grate level but wanted to test it before doing that mod. ![]() I cleaned it up, sprayed it down with canola oil, set a water pan on the tuning plate filled with bacon chunks and water, cooked some pork fatty pieces and added a Sprite can to lower the stack to grill level. Let the seasoning/testing begin. ![]() I let it go for about 6 hours and checked it every once in a while to add another log and check the temps. Here's some temps when the fire dropped, I'm impressed it's holding a steady temp across all the grates. Left side near the FB ![]() Right side near the stack ![]() Factory gauge on the door ![]() The seasoning worked great, it looks like it's ready to cook now. ![]() Later that day I fired it back up to smoke some stuffed turkey wings, it held temp perfect(about 250) using very little wood for this 5 hour cook. ![]() A few hours later ![]() It's blurry but it sitting at 250 ![]() ![]() I cooked 2 hours then wrapped in foil with apple juice for another 2 hours, sticky juicy snacks. ![]() ![]() The real test will come his weekend when I do a butt or brisket. I'll make a decision then about adding the 4" stack but I think I'll add it just to get that space on the grate and it should pull harder for better heat. Any thoughts/ideas on the 4" stack? I did use a few pit building calculators and the FB exhaust opening and stack size is what I came up with.
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Rob |
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