Tip for owners of wood-burning smokers with an offset firebox...

[htismaqe]

I made one of these.

I loaded it with 4 lbs. of lump charcoal and a couple of small chunks of wood to season it this morning. Opened the damper all the way up and viola, the thing burned for just over 3 hours at 310 degrees, and I never touched it ONCE.

Well worth it, I must say.

[htismaqe]

Pic

[CHIEF4EVER]

Looks sweet man, I am envious. I am in the process of planning a permanent pit BBQ/smoker in my back yard. It'll be awhile but once I get the time to do it, it is gonna be sweet.

[htismaqe]

I was having problems with having deadspots (no fire) in my firebox. The grate that came with my smoker has 2" gaps in it, and I found that as the lump charcoal/wood burned down, it was falling through the grate and restricting airflow.

The bottom of that basket has like 3/4" gaps and sits a full 2.5" off the bottom of the firebox. So the airflow is absolutely perfect.

I'm guessing that with 4 pounds of lump and a few pieces of wood, I could close the damper to 1/2 and it would burn at 200 degrees for several hours.

[CHIEF4EVER]

Originally Posted by htismaqe

I was having problems with having deadspots (no fire) in my firebox. The grate that came with my smoker has 2" gaps in it, and I found that as the lump charcoal/wood burned down, it was falling through the grate and restricting airflow.

The bottom of that basket has like 3/4" gaps and sits a full 2.5" off the bottom of the firebox. So the airflow is absolutely perfect.

I'm guessing that with 4 pounds of lump and a few pieces of wood, I could close the damper to 1/2 and it would burn at 200 degrees for several hours.

That is a simple but ingenious solution to your problem. I have done some smoking but not a whole lot preferring to BBQ most of what I cook low and slow without smoke. I'll smoke a couple whole chickens or a turkey once in awhile, or if I find a deal on fresh salmon at the store do some of that up. I have always wanted to get an offset smoker just because the offset firebox would also allow me to BBQ without smoke at a good constant temp without the need to add fuel every so often. I generally do beef and poultry when I BBQ, especially brisket.

[htismaqe]

Originally Posted by CHIEF4EVER

That is a simple but ingenious solution to your problem. I have done some smoking but not a whole lot preferring to BBQ most of what I cook low and slow without smoke. I'll smoke a couple whole chickens or a turkey once in awhile, or if I find a deal on fresh salmon at the store do some of that up. I have always wanted to get an offset smoker just because the offset firebox would also allow me to BBQ without smoke at a good constant temp without the need to add fuel every so often. I generally do beef and poultry when I BBQ, especially brisket.

Yeah if you want to BBQ without smoke (note: I consider this blasphemy. ) all you'd need to do is burn lump charcoal instead of wood.

As for meat, for me there's pork and there's everything else.

[CHIEF4EVER]

Originally Posted by htismaqe

Yeah if you want to BBQ without smoke (note: I consider this blasphemy. ) all you'd need to do is burn lump charcoal instead of wood.

As for meat, for me there's pork and there's everything else.

I used to love a good rack of ribs but I no longer eat pork.

Originally Posted by CHIEF4EVER

I used to love a good rack of ribs but I no longer eat pork.

I read somewhere on the internet that the beef council developed a rib product from cows. Can you believe that?

[Baby Lee]

Speaking of pork, you know it's Memorial Day in Big Derrty when the whole fugging world smells like pork steak and fugging Mauls.

[CHIEF4EVER]

Originally Posted by Phobia

I read somewhere on the internet that the beef council developed a rib product from cows. Can you believe that?

Die. Today.

[htismaqe]

Originally Posted by Phobia

I read somewhere on the internet that the beef council developed a rib product from cows. Can you believe that?

Honestly, I can't stand beef ribs.

I did have a nice plate of Italian-spiced lamb chops last night, served with grilled green beens and a salad with feta and kalamata olives...

Originally Posted by htismaqe

Honestly, I can't stand beef ribs.

I did have a nice plate of Italian-spiced lamb chops last night, served with grilled green beens and a salad with feta and kalamata olives...

Yeah - I'm not a big fan either. Lamb chops are pretty slick, though. Sounds delightful.

[HemiEd]

All the smoker talk on the Planet got me motivated yesterday. I smoked two slabs of baby backs and a whole chicken. My wife likes the chicken and I am getting ready to finish off the ribs. Going to do a little twelve pound turkey tomorrow.

[htismaqe]

Originally Posted by HemiEd

All the smoker talk on the Planet got me motivated yesterday. I smoked two slabs of baby backs and a whole chicken. My wife likes the chicken and I am getting ready to finish off the ribs. Going to do a little twelve pound turkey tomorrow.

I usually do ribs and chicken too. Ribs are pretty pricey, so I use the chicken as "filler".

[cdcox]

htis:

I'd seen those fireboxes on the web and thought they were a great idea. How did you fab it? Do you have a metal shop?