Do Cheap Smoker Modifications Work? BBQ Offset Smokers
HTML-код
- Опубликовано: 13 ноя 2020
- I see people making bbq modifications to their offset smokers all the time. Do these help to make the best bbq? Which modifications are worth it? Which mods are not worth it?
Website: www.comparisoncooking.com
Other Modifications video: • Offset Smoker - Fixing...
Subscribe to the Channel: / @comparisoncooking
Facebook Group: / kingsfordstockade
Make sure to subscribe to the channel for all the latest Kingsford Stockade 49 & join our Facebook group if you are an owner to help share modifications and tips on the stockade!
High TEMP Gasket Amazon: amzn.to/2ZHtTd8
2 Ton Jack from Amazon: amzn.to/2WsO5hw
Just bought this one to get better temperature records: amzn.to/2Lcld7Z
Used this Inkbird to make sure the food was cooked perfectly! amzn.to/2XVOKvn
First Inkbird 4 Probe (Also Really Good) amzn.to/2YscqHq
Inkbird Instant Read Thermometer: amzn.to/3gi4Fto
This is the rechargeable one, they have a battery-powered one for cheaper, I just like the rechargeable, personally.
KINGSFORD STOCKADE 49 VIDEOS:
Review after First Cook: • Kingsford Stockade 49 ...
Assembly & Initial Review: • Kingsford Stockade 49 ...
Never Do THIS TO an Offset Smoker: • Kingsford Stockade 49 ...
Burn Off & Seasoning: • Kingsford Stockade 49 ...
All the equipment I use in different cooks!
Used this Inkbird to make sure the food was cooked perfectly!
amzn.to/2XVOKvn
For my Sous Vide Cooks - Anova
amzn.to/2SxkaT6
Classic Weber
amzn.to/2YenKGZ
Traeger for easy and great flavor
amzn.to/2YixQGK
Finishing Salt for the WIN
amzn.to/2XXZold
Dual Purpose Fire Pit (I got my at Lowes for $200.00) so you might want to shop around!
amzn.to/2SudPrs
Awesome Torch
amzn.to/2YcjIPp
Sous Vide Container
amzn.to/2Ocm3pK
Sous Vide Lid
amzn.to/2JVrOme
Sous Vide Rack
amzn.to/2Y4B2ql
Vacuum Sealer (Most Fun Toy)
amzn.to/2JUSzXX
Vacuum Seal Bags
amzn.to/2YeBfT2
Bubba Blade Filet Knife
amzn.to/2SxGbkp
Bigger Bubba Blade 😎
amzn.to/2JSUgFi
Charcoal Chimney Starter
amzn.to/2Ka5wgP
FryWall - Great for keeping the splatter down
amzn.to/2XWj4pS
FIrst Inkbird 4 Probe (Also Really Good)
amzn.to/2YscqHq
Tripod for Phone (I use an iPhone for my shots)
amzn.to/2XZczCG
#smokermodifications
#bbqmodification
#bbqmods
Internet #310443241
Model # SC2315801-KF
Store SKU #1004643974
Product Overview
This Kingsford Charcoal Smoker and Grill offers 1,125 sq. in. of cooking surface for large events. The Counterbalance Lid makes lifting of the heavy-gauge lid at ease and the ingenious Greasement Management System provides hassle free grilling and smoking experience. Smoke Locks and Gasket reduce smoke leakage and maintain a steady smoking temperature for perfection cooking. Large Offset Firebox fits wood logs for long smoking period. Other premium features include Expanded Metal Tables, Heavy-Gauge Porcelain Coated Wire Cooking Grates and Warming Rack.
Counterbalance lid
Grease management system with grease collection pan and bucket
Smoke locks and gasket reduce smoke leakage in smoker chamber
Large wire charcoal grate with ash pan for charcoal grilling
Offset firebox with side access door
Expanded metal tables
8 steel wheels and locking casters
Heavy-gauge porcelain coated wire cooking grates
California residents see Prop 65 WA Best Smoker 2020 
Развлечения
Website: www.comparisoncooking.com
responded
This was a great experiment Kevin! We are always intrigued by BBQ mods!!!👏🔥
They are so much fun! Thanks for watching.
Love these tests thanks for going through it and sharing your results
Thank you for the comment, always a little nerve racking when you have to do a video at the same time of a first experiment!
Interesting experiment on the chimney for sure will have to keep that in mind in the future, I am also ordering that bbq journal.
Thank you! I'm sure you will enjoy it!
I’m a Sheetmetal worker by trade. And I highly recommend you DON’T use galvanized metal inside your smoker... your heating the galvanized coating around the tin and it releases toxic gases...
Good call, I removed it after this video, it didn’t work out to begin with.
Thanks for the info, bud. I was about to buy galvi for a stack extension
Aluminum is ok tho right ?
@@obijuankenobi420 it just depends, the coating sometimes can be the same stuff galvanized tin has or a clear coat to keep its shine. Just stick to hot rolled or cold rolled steels, they come in different thicknesses and can be heat treated to remove any lacquers and coats (seasoned) to be food safe… aluminum cookware is usually casted and food grade oils are usually used for manufacturing and shipping.
Great topic for a video! Some cool and interesting modifications!
Glad you liked it!
Kevin, for increased flow, I would replace the exhaust stack with a larger diameter pipe. This will also allow you to lower the exhaust closer to the grate height. Great comparison! I love the mod next to the firebox, I use it also in my OK Joe Highland.
Just the man I was looking for to know the answer on this one! I've seen that a lot about moving the exhaust vent to grill level, but figured I would give these a try first. One day, i'll learn to weld just so I can add a larger stack. Cooking a whole hog Tuesday (towable Meadow Creek 250), after that I'll start focusing on which smoker I want to get for my backyard. Lang, Yoder, Old County, custom. Feel free to share if you think I'm missing any big brands that I could consider.
@@ComparisonCooking Ok so that is the thing about smokers... If you are serious about smoking and want the best cook then you first need to know what kind pit-master you are. The branded smokers are tailored to fit most people.
Love the experiment Kevin
My facebook group inspired me!
For sure going to be trying this.
Definitely worth a try!
I have a slightly more expensive 1/4 inch steel offset. Here's what I can tell you.
1. Briquettes don't get as hot as lump charcoal and have little to no flavor.
2. Charcoal doesn't get as hot as wood and has less (good) flavor than wood.
3. My cook chamber is smaller than yours and I have a 4 1/2 inch ID stack 24 inches tall.
4. My stack is at the top of the cook chamber and the smoke ring is even on all meats without flipping. Stack is about 5 inches above the grate.
5. I think people focus too much on leaks because the internet says to. I have some and use them to tune the flow. If smoke is coming out around the cook chamber door I open the chimney flue and slowly close the damper until the smoke disappears.
So I guess I'd want a bigger stack. I manipulate the heat with the firebox damper mostly. A fast flowing cook will remove cook chamber moisture and burn up the edges, so you should put a water pan in. Also you'll get hot spots.
A slow flowing cook will have more even temps, and retain moisture, but can back draft and have stale smoke.
What smoker do you have?
@@ComparisonCooking Horizon 16". Wanted the 20" but they were next to impossible to find. Looks identical to the Yoder Wichita but the Yoder has a shorter, smaller stack. Lots of folks say the Yoder back drafts. Yoder would have cost me almost double.
That is what I did with the brick that limits the firebox opening. I tried it with out the brick and i got overdone meats. I limited my fuel and got less enjoyable results i.e. leathery tough. With that brick restricting the opening it does two things slows down how much fuel I use plus it helps retain heat for the cook. I am going to try repositioning that brick to a 45 degree angle hopefully that will allow me to get a higher heat for my poultry and achieve a crispy skin.
That's a great idea! I think the right angle goes a long way. Thanks for watching Brian.
Fun experiment and helpful for those that have these smokers. Great advice to get to know your smoker before mods.
Thanks Scott! Appreciate you stopping by.
Great video!
Thank you GC 👍👊
Kev. Thats some interesting stuff brother.
Glad you enjoyed it Tommy!
very cool!!
Thank you!
Interesting watch dude!
Thanks bro!
I think the width of the exhaust may make a difference as well. if you have a 3" pipe, get a 4" adapter joint, and it could increase the draw, especially since as someone else mentioned, it could cool quickly at the top and force air back down. All interesting things to try out.
Definitely interesting, I’m not the engineering flow dynamics expert for sure when it comes to this stuff.
I think the best mod would be to learn how to use your smoker as is before doing mods to it Especially if it’s an offset.
Couldn't agree more!
Amen.
I've just started with a ok Joe highland, lots of leaks and zero mods. Coming from using a drum smoker the first ribs I've made on the highland were a huge hit. So damn good
.
Kevin my brother, the issue is most likely the small diameter of that smoke stack. Great video for the green horns tho.
Yeah, the stack would be perfect if it was a little wider and set at grate level. Fun fiddling around with it though. Thanks for watching and commenting!
@@ComparisonCooking you the man I’m your fan...
I've had excellent results on my extended stack mod, but thats on a pellet grill with a whole different dynamic.
Very cool to know, i never thought to mess with my pellet stack! Thanks for watching.
Curious about pellet grill. What have you noticed?
@@jakepaintin7215 when on highest setting i used to only get about 410 to 420 out if this model. Now I can expect close to 450.
What pellet grill do you have? I have a Oklahoma joes rider 900
coming in way late, but extended chimneys work great... IF... you can also get more air into the fire box.
Definitely 👍
I see people completely modding out brand new smokers on Facebook group all the time before they even used them. I used mine then added a seal kit after a few cooks and it makes a world of difference on fuel usage and ease of control, next weekend I'm doing a water pan modification to set what that does
In my opinion, you are doing it the right way. You can't deck out a new smoker if you don't know what its going to do right from the bat! Small changes so you can figure out what's doing what.
Did you also use the seal on your firebox as well?
@@bodeine454 I'm using a Weber Smokey Mountain 22 barrel type smoker. I sealed the front door and lid.
@@All2Skitzd Great info, thank you!
If it wasn’t for the fact I’m working , I would of started slamming beer just to get through your video!!
Haha, works overrated!
Like number 31 u are a awesome cook on the grill.
Thank you so much!
Great video, my question would be by using a 3 inch diameter exhaust do you have enough oxygen coming into the firebox to maintain a constant temperature?
Really depends on the size of your smoker. The inside elbow vent didn't do anything for me, the diameter when I was trying to jam it in probably reduced to 2 inches, and temp didn't seem to get up. It really comes down to the smoker and how it fits, the inside elbow vent I heard from a lot of people works well on their Oklahoma Joe. You are correct, if you aren't getting enough oxygen then its going to be hard to get a constant temp.
I noticed your 90° had a restriction on the insert. Because if longer pipe to flow through, that along is a restriction. Careful to how much attention you use cause you need the exhaust to be at high of a temp as possible when exiting. Meaning, you don't want the exhaust to cool in the smoke stack. Warm gasses rise, hot gasses rise faster.
Thank you the vid.
I've seen a lot of people do these mods, and I thought just putting them in would make it more efficient, but like you said there are a lot more that goes into it, like the smoke stack needs to be hot to get the proper exhaust. I wanted to record the first try on this, but with the elbow insert, I need more practice with playing with that modification to see if it is truly worth it. The most affective by far is the make shift baffle against the firebox, for this smoker the elbow and exhaust pipe do not add benefit!
@@ComparisonCooking I totally agree. I'm running a Char-Griller pro offset, and I discovered the same with foil. Of my three cooking grates, I put foil under the grate closest to fire. I didn't go as far taking temps across cooking area. But I can tell the huge difference it made. I'm looking into designing my own baffle system.
I think the elbow forces the smoke down around the meat more is the reason for it maybe more smoke flavor.
That makes a lot of sense, to get it over and under the meat even better.
I've tried the elbow inside of my Oklahoma Joe smoker. I didn't care for it, but never did the extended chimney
Verdict is still out on the chimney, I think the baffle by far between the firebox is the most useful. Thanks for watching!
Extremely interesting thoughts Kevin. I agree totally with the minor tweaks to fit your needs and cooking on it a few times prior to changing the world. Those engineers and designers at the BBQ companies get paid for a reason. Great video.
Exactly, I like that we are the same page on this! Did you sleep at all last night?
@@ComparisonCooking Oh Yeah. #westcoast
It is in the natural draft equation. Height of the smoke stack and the differential temperature between exhaust gas and outside air temp.
Exactly, real science goes into the equation. Most people just think they can throw anything on there and call it a day.
@@ComparisonCooking lol definitely not. I dont know if theres enough draft on offset smokers because the differential temp is a lot less but on boilers if you pinch back the inlet damper and open up the outlet damper it actually increases air velocity into the furnace as if you were blowing on the fire. Of course it only will do this so far on the inlet damper before you just choke the boiler.
Oh very interesting and informative. This is useful. Kevin Mammal
Glad you enjoyed it, thanks for watching ultimate predator!
That pipe by itself had you running clean for the 1st time in the entire video you shouldn't have that much smoke.
If you need a consistent grate temp use fire bricks or baffal plates.
If your looking for higher Temps improve intake airflow
If you need cleaner fire improve air through put in your Chimay extension.
Correct
I’ve often wondered about that extended chimney
I like the concept, if I took 10 minutes to look at dimensions for mods online, i probably would have some eye-opening experience on how long it should technically be. Whoops 😬
It improves the heat draft to travel faster
I noticed that the inside diameter of that inside elbow was scrunched down quite a bit, it might have choked the flow off too much, maybe if you could install one where it fits straight in without being choked....
Yeah that would of been better. Honestly, I should of described the video better. You can’t just buy these pieces and throw them on like you see on FB post. You have to add them on with a certain level of precision otherwise you are just wasting your money.
Extension stack helped my smoker keep temps in a good range
Do you have a baffle in there also? I might retry this experiment by cutting out the chimney in half.
@@ComparisonCooking I have a makeshift baffle on my OK joe highland. I used the grill grates from the firebox. I was still getting way too high temps, so I added the extension and my smoke on saturday worked great. I dont use the inside adapter though. I dont really see the need because the baffle pushes the smoke down in the beginning.
One thing though. I will be purchasing or making a thick steel deflector because I noticed my temps changing about 3 hours in. I think the aluminum foil is only good for a few hours... at least on my smoker. But, the first 3 hours, my temps were even across the cook chamber
@@benh580 how does your temp change, colder or hotter?
@@ComparisonCooking smoke box side is hotter than the smoke stack side by about 30 degrees. Not too big a deal
@@benh580 I was going to say if your overall temp is dropping, sometimes that will have to do with ash build up in your firebox creating less airflow. Normally for me it’s around the 5 to 6 hour mark.
I have always been told the stack should be approximately 6" shorter that the cooking chamber is long.
I'm not an expert when it comes to design and flow of the thermodynamics, but that sounds right to me.
I believe what I have seen with the mods that you tested today that they removed the baffle from the firebox. Also from what I’ve seen the most have been sticking to 3 by 18 car exhaust which should be a little thicker, I’m not sure if that would help but seeing you able to grab and hold the stack like that tells me it was not getting hot enough to keep the draft going stronger. I have also heard some say they had to remove the extension on the stack to get things going then put it on. Not sure if would help in your situation or if maybe it needed to be shorter. It also looked like you had to reduce the size of the elbow to get it in the stack, I can’t help but wonder if that played a role in it with all the mods together. The other thing I have noticed is a lot of these mods I’ve seen on the OKJ so maybe the Kingsford is more efficient than the OKJ out of the box and maybe with the previous mod. I also find all my temps are a lot more even in my smoker with nothing in it at all.
I didn't want to remove the baffle because quite frankly i'm lazy, haahah. However,, I could imagine that changing things up. Yeah the exhaust needs to be a lot hotter to get a better draft, bigger pipe would ulitmate help out the most from what i've read & heard. Thanks for watching Fred!
@@ComparisonCooking oh I have to watch so I can learn through others! I have heard that to, my OKJ has a place to slide the stack into and some say they add a 4” pipe to it. I know with header or race cars they would either use a marker or some sort or maybe paint and see where it stopped burning off and that’s where they would cut the exhaust down to. I often wonder if we could do something like that to get the exhaust properly tuned as well. I also wonder if we could use like insulated pellet stove pipe to keep the heat in better on on the stack.
@@justplanefred I have wondered the same about wrapping my pipe to keep heat from escaping if I get a longer stack.
I also wonder if you draw more, that might lead to dryer cooks.... I don't currently use a water pan.
I own a custom first run Oklahoma Joe offset smoker before Oklahoma Joe was even a name in the offset smoker world. Yes sir, one of the originals. Doesn`t even have the OkieJoe name on it. Only mod i`ve done to date is, i built a tuning plate for it first year i owned it. Have not had to do anything else with this old offset smoker since. My temps inside only vary 10 degrees across the smoke chamber, measured at the grates. We still use this cooker year round to this day. People should learn how to use their smoker first, before doing anything at all to it. Properly timed and tuned air flow, is the key.
Completely agree.
In order to get the draft from a longer chimney, the pipe has to get hot. The heat draws the smoke through
Exactly
What are you using to hold temp probes in place?
They come with little clip pins to hold them on the grate. If you don't have those, people push them through, onions, potatoes, and balled up tinfoil.
My understanding is if you have tuning plates in your smoker you don't need the stack mod.
Tuning plates are the way to go 👍
I have an Old Country Brazos, 1/4 " steel, exhaust at grate level. The stack is 6" diameter but the exhaust port is 4.5" .
I added a 2 ft stack extension to improve air flow and the extension accomplishes that. I proved that by getting my cook chamber end-to-end temps balanced. On this cooker, I can do that by adjusting air intake on the FB. I then removed the stack extension and temp on the stack end increased. I put the extension back on, and the temps evened out again. That told me air flow was increasing as it moved heat to the stack end.
Now that said, on my Brazos, I can move temps end-to-end by opening up air intake on the FB. If I run with the door wide open, I can move heat to the stack end of the cooker. Its very sensitive in that regard. And I think that is due to the baffle between the cook chamber and the FB restricting air flow. It creates a very mild venturi effect. I suspect on cookers without that baffle, that does not happen. From running biscuit tests, if I open the FB door, the air flow shoots out from under the baffle into the cook chamber and the hot spot is at the stack.
So I'm not sure the chimney extension would have same impact on other cookers.
And it raises the next question, does the cooker really need more air flow ? My reason for greater air flow is to increase convection , which cooks much better and faster. But I really think my 40" long cook chamber is too short to greatly improve convection.
The Brazos is on my short list of smokers to get. These mods like you said wouldn't do anything for the brazos, its a solid smoker right out of the box!
@@ComparisonCooking Well, I got my stack ext test backward. I get the temps even end to end WITHOUT the stack ext on the cooker. Then put the ext on and temps increase on the stack end. Take it off, it balances out. The increase in air flow moves heat to the stack end.
Mods 4 Lyfe! 😂
HAHAHA, as soon as I put them all on, i was like geez this is excessive!
The elbow is for more smoke on the food and more even heat distribution, not higher temps.
Yes
Looking at the smoke, it doesnt seem like you're burning a clean fire. Might need to let more air in for the splits to burn clean and hotter
For filming, I choked down the fire so people can see the smoke coming out. In between filming I had my vents wide open, and faint smoke. Good point, I’ll clarify in my video next time why I am doing that so you can see what the smoke is doing on camera.
@@ComparisonCooking yeah, I noticed later on the smoke cleared up. I started thinking maybe it was due to the elbow on the inside?
Even if the stack isn’t working for you it keeps smoke out of your face right? Worth it. 😉
Lol, you are correct!
Bigger stack ,16 inch extension, and all is well.
Agreed.
Install a turbo like the Honda dudes
lol
shorten the stack like 6 inches!
Yes
You're doing everything wrong right off the bat. Galvanized steel is a bad idea. You need a damper on the stack, and it needs to be closed ⅔ to ¾ of the way in order to heat the cooking chamber evenly. Wide open draws the air way too fast and will heat the firebox side much faster. With a mostly closed damper, you'll definitely get better results with a lowered exhaust.
You are up against a wall and that may be affecting your air flow
Perhaps
Build or buy a reverse smoke. You set up it wrong.
Build
Stack is to tall…
Definitely