How to Make a $1k Smoker Cook Like a $4k Smoker | Mad Scientist BBQ
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haha I've removed many baffles from old countries pits for people
As someone who actually knows how to work with metal, I would imagine you did a much better job than I did! When are you gonna let me come cook on a chud pit?
Haven't finished the video yet, and I don't know what you do for a living, but it's so satisfying as a man to bend, cut weld and torch steel into submission, then cook animal flesh on your creation.
I highly recommend keeping at it.
Also, ear protection is a must
@@MadScientistBBQ A Bradley and Jeremy collab, yes?
I recently modified my smoker in a similar fashion. Stack was 3" in diameter and coming off of the back side behind the lid about 3/4 of the way up (too far above cooking surface). Put in a 2×4 piece of square tubing off the very end right at the height of the grate and increased the height a lot. It cooked a lot better. Furthermore I cook on my enclosed deck. The deck has exhaust fans but they never really keep up with the amount of smoke produced and it often leads to rendering the area less than ideal to hang out in while I cook. This is due to a lack of a collector or "hood" to focus the draw above my smoker. So I modified one of my fans with some heating duct hose that I routed directly above the stack of the smoker and HUZZAH! Not only was the smoke rendered almost unnoticeable on the deck but the extra suction from the fan through the smoker's stack made the smoker burn and flow even better! I will be making another brisket in a few days to see how it all performs now. Please see if you can modify a small smoker with a fan to provide extra draw through the stack and produce better BBQ. 🙏
I did roughly the same thing to my Brazos except I actually flipped the baffle over so it directs the air up into the chamber. I tried it without the baffle and just couldn't get it to run the way I like. I'd say the stack extension made the most difference in air flow! I also added some fire brick to line the bottom of the firebox, another super cheap mod.
I would love to see you do some more videos on barrels like the pit barrel cooker and walk through some cooks on those as well as potential modifications.
I have an Old Country Wrangler (before they made the steel thinner), kissing cousin of the Brazos. I will have to try the stack modification, I still have the baffle, but I use a set of stainless steel grill sheets as heat diffusers. By aligning the holes or covering them over I have managed to keep even heating throughout. I measured this by a digital thermometer placed at various locations. This seems to work very well, does not require a cut off wheel or plasma torch and costs about $12.00….
I had issues with an angle grinder as well. I got a few welding tacks with the grinder but eventually used a drill bit and just did a lot of small holes and eventually got it off!
drill a hole at grate level and add a temp probe. add some bricks to the bottom covered in foil.
I cut my baffle out, cut the bottom to the same perimeter as my Old Country Pecos, and chopped it an inch... Then I stood it up vertically 7 inches from the firebox. Then I took a piece of 14 gauge steel and made a franklin style outlet (like the water pan sits on) that sits 2 inches above my cooking grate.
If you have a basic welder and grinder, you can easily do this mod in a couple hours
Cool! I can weld (not well) but that is something worth considering for sure
Try lining your firebox with fire bricks. It adds a little heating up time, but it insulates your box.
Still waiting on the follow-up video, Looking forward to seeing the result.
I cut the side welds and then moved the baffle up and down until the back welds broke free. What I wonder is the size of water pan and the placement of it...how does that affect the heat rising out of the firebox?
Dang. I didn’t even think of that.
You have to review a char griller akorn grill. I load it up with BB charcoal and smoking chips and can smoke a brisket nonestop til the end. I think for the average home user, it's your best option right now. The entire things is double walled for insulation. even in freezing temps my fuel consumption stays the same. I load extra smoking chips around the edges and use a metal heat deflator with a few sheets of foil on top, only needing to adjust vents maybe 1 time. If you add an automatic fan to regulate air flow for like $100-200, you'd have something that would outperform even the most expensive pellet smokers since everything is automatic with the benefit of using real lump charcoal/wood. Any komando style grill would work but the fact this thing is double walled steel and like 1/5th the price of the competitors, it's no comparison.
Every char griller product ive used has either been garbage or just like any other budget grill on the market, but these akorns they got are game changers. They could double the price and they'd still be a bargain. Pls check them out, you will be blown away
I'm 100% with you on the efficiency of a komodo but I find on mine it's harder to get enough smoke flavor, dark bark, or a great smoke ring on mine compared to a offset.
I've done both and I komodo now because like you said it can do a whole brisket without adding any coal whereas my offset would eat a entire 15lb bag every single time I fire it up.
After a few years I think my komodo has saved enough money on lump to pay for itself! Only other downside is because your not needing or getting much airflow to have the low temps it's pretty close to impossible to do things like dry out jerkey
Interesting. I have a Brazos. Mine tends to be hottest near the stack with no modifications.
Seems like the skinny end on that stack extender adapter would stick out and block some of that smoke, unless it's spread out to better match the diameter 💪😎🇺🇲
I have been wondering so much about the content you just covered in this video. I’m getting a Brazos later this year. I enjoy your videos a lot
Thanks! I hope this helps!
Great Vid, I know you wanted to take the whole baffle out, but leaving it how you did with just a little bit of a baffle, giving it a small heat break is probably a real good thing. That’s pretty much how they are on the workhorse pits and they have great end to end temps. Moberg backyard pit has that as well.
The throat opening going from the firebox to the Cook Chamber as well as the firebox on the Brazos both look a little small for that size pit. But nonetheless I’m sure your mods will improve it greatly.
That’s interesting. Do you have a workhorse or a moberg?
@@MadScientistBBQ I don’t, I built mine. But a friend has a workhorse 1975 and it’s a great pit. I’m sure you could find some Google images of the baffle plate in a workhorse. The one in the workhorse pits are real small, like what you cut down. The Moberg is a little bit bigger. There’s a RUclips video of Sunny Moberg showing and explaining that same baffle in his backyard model on the Texicana barbecue channel.
ruclips.net/video/gBNX69hbWmM/видео.html
I have a Char Griller grill smoker combo. The smoker side chimney comes out the top rather than the end. It's got maybe a 3" chimney. Would this create roughly the same outcome if I extend and maybe make the diameter bigger?
Nice mod 👌 it looks more even than the Franklin. It would been interesting to see see it before though. Can't wait to see how it works. Thanks
Hindsight and all, but I wish you’d checked the impact of just the stack and *then* cut the baffle plate. I’d love to see the impact of one versus the other.
You can see that exact thing on my channel if you want. Even shorter, I can tell you the extension improved draw and airflow, but burnt the underside of my brisket. After I removed moved the baffle, the hot spot was pushed back towards the firebox and w/ the extension gave me the best briskets I’ve ever cooked.
I agree with RaleighSmoke, when I just added the extension without messing with the baffle, I got a huge hot spot in the middle of the grate -- 100+degree difference from either side of pit. What Raleigh shows is that the chimney extension increases the draw, and as the heat hits the baffle it reflects directly back up to the middle of the pit. - It's just not balanced well that way
@@michaelshoffner1065 Is that with or without tuning plate (s)? I moved the factory coal grate in my Pecos into the cooking chamber as a makeshift tuning plate, which with a little adjustment has a slight hot spot just before the stack opening. I’m very curious how the extension would alter that.
@@SmokeytheJeep Historically I've used the coal grate the same way you have. When I played with the stack extension, I tried it without the grate and with it. Both ways created a hot spot in the middle of the cook grate that burned everything.-- pretty sure the baffle created that with the increased draw.
stack mod>baffle mod.
upgrade an Oklahoma joes just to see if its worth it to modify if you already have one.
What does having a taller stack do that we should do this.
Should I extend the stack in My all American? It has a vertical box attached to it does the vertical box help airflow?
Great video I contacted you earlier before to find out how I can adjust my Brazos to cook more even. I'm so glad you made this video the other question I would have is does is does it matter that the hole inside the cook chamber is smaller than the smokestack? Does that change the way the air flows through or should I not worry about that. Again I love when you do these videos you're awesome thanks
I have a $699 Char Griller 980 gravity smoker that I'd put up against anything shown on this video. Killer smoke, and easy to use.
@@toms9873 So I had a char griller Offset smokerAnd the problem with it was it was cheaply made with very thin metal and didn't hold temperatures at all. After looking at the 980 and reading reviews the Wi-Fi app is cheaply made does not work properly and my guess is that it's made with the same thin metal as well unless you keep it out of the weather it will rust out in a couple years. It might make decent barbecue but there is no replacement for a good offset that Burns real wood not charcoal I do have the Brazos with 1/4" metal In my opinion is definitely a huge factor in making good barbecue. I would love to see a head to head cook off with those 2 cookers I'm just not a big fan of spending $700 on a poorly engineered smoker. It looks cheaply made and if it's burning dirty smoke that's not good barbecue. If I'm gonna spend $700 the dollars I would much rather get a pellet grill that actually burns real wood product not charcoal. I prefer and enjoy watching the fire and tending to my smoker that's why I Prefer having an offset smoker. But with that said if the cooker you picked makes you happy and you're doing something good for your family and friends that's what counts.
Hi Jeremy really love this video because I've got a Brazos I was wondering when you will be dropping another video doing a cooking Comparison with the Franklin bbq interested in seeing that video thanks again
Plasma cutter FTW!
Could you cut the hole between the body and firebox larger with a cutting torch? Or would that even help?
I'd use a plasma cutter, or Oxy acetylene, to remove the baffle
I was looking at the chargriller grand champ xd. It's supposed to be thicker than the pecos grill. Just curious if you have any experience.
Wheres the comparison cook pit
Hey Jeremy, I've been following you for a couple yrs now and really enjoy your videos.. I've got a Old Country BBQ Pit vertical smoker that Ive been using for several yrs. I originally ran a offset. Well I'm wanting to do some mods to it and was thinking about building a firebox to the side and making it into a offset vertical smoker and considering adding more metal to it also.. Any suggestions would be appreciated.. Oh the reason I bought this vertical is because i built a filing cabinet smoker and used it until it eventually fell apart but I absolutely loved it..
Well, as the old saying goes: "It ain't pretty..." But clever!
Can you please do a brisket experiment with silver skin on and silver skin off. I think it may keep the flat more moist with the silver skin on. The same as beef short ribs. Thank you 😊
Great idea. I have never even considered that! That would be really interesting
Is there an optimum shape/size of the hole connecting the firebox to the smoking chamber?
I wonder, instead of removing the baffle, could you have added tuning plates to spread the heat from that middle hot spot more evenly? Or would that not work?
I have a Brazos DLX with a tuning plate and I use the fire box grate as a second tuning plate near the stack and no stack extension. It has super even temps across the cooking chamber. But, it’s still a bottom-up cooker. If you want a top-down cooker, you need to pull the baffle.
Tuning plates might spread the heat out, but that's managing radiant heat. I suspect that tuning plates are counteractive to the convective heat/air flow he is going for here.
Tuning plates keep the hot air below your cooking grate longer. The goal of removing the baffle is to get the hot air over the grate.
Instead of removing the baffle why not drill a bunch of holes into it? Like 1/2” to 1” holes?
Brazos all day!!!!! I'm usually anti mods but these seem simple enough
Hi Jeremy, I have Brazos too, like to do same modification, would you mind share the extend stake links from hardware store?
Did I notice that you burn your fire directly on the bottom of the firebox? I am wary of doing that because I don't want to burn it out. Then again it is 1/4 steel so maybe I'm being too nervous.
Yeah that’s what I do on all my smokers. Keeps coals for longer and makes fire management easier
Perhaps get a sacrificial piece of ¼" steel plate to put in the fire box directly in the bottom to protect the smoker's steel from the coals & caustic ash. When the plate rusts out just replace it.
@@BBQcheese Nit: ash is caustic, not acidic. Opposite end of the pH scale
Instead of using a grinder, why not cut the baffle out with a cutting torch? Less than 2 minutes with a torch and it’s gone.
That’s a piece of equipment I don’t own 😞
@@MadScientistBBQ If the welders in your area knew how good your brisket is, they would fight over who got to remove your baffle with a torch in exchange for a few slices of brisket. 😊
Curious why you went away from the tuning plates you had in the old country in an earlier video you did along with the biscuit test. Is removing the baffle better than using tuning plates? What's the difference overall between the two methods? Thank you for any response in advance.
Instead of removing the baffle plate, what if you just drilled out a few larger holes in it, making it more into a perforated deflector plate. In theory, releasing some of the heat and gas into the upper chamber while still pushing some of it into the bottom of the chamber...
Just came across this video but can’t find the follow up video with an actual cook between the two smokers I’m very interested
Where's the video turn you used $100 offset smoker into a $1000 smoker video I need :(
Did you by any chance use the IR cam on the Brazos BEFORE you cut the deflector plate out? Compare the before and after??
You should've started the video showing us the difference from the cheaper and expensive one
My "cheap" offset actually worked best in its stock configuration, I found, once I learned how to handle it right. I had tried a bunch of different gimmicks like this previously, with very mixed results. I found the thing that made the biggest difference was keeping the stack wide open. I still occasionally put a water pan in mine though.
stack and firebox wideopen,with a water pan.i have a Char Griller GrandChamp XD.they make Oak Joes.I paid 499.99 for the grandchamp.iam going to take out the baffle next time.
Can you do a video using an oklahoma joe highlander? I feel like the average bbq person has one, and would like to see how you would manage the fire on it.
I do simple things like put lava rock on top of expanded metal or grates which retains heat and balances it out. I did do the poor mans baffle with the firebox grate on the Highland and it works pretty good. To me a baffle's main goal is to deflect direct flames and heat from the food. If I did anything I would make the firebox bigger along with a larger diameter stack. It made no sense when they made the Texas longhorn combo with a huge firebox for a puny smoke chamber. When it is the complete opposite for the Highland.
Hell yeah!!! Glad you finally did a video on this! RaleighSmoke has an awesome series on this topic and I immediately cut the baffle and added the stack extension. My Brazos cooks even as hell
I’m excited to see the next video. Really interested to see the head to head. I think the Franklin will win, but I think it’ll be close. We’ll see.
Thank you for doing this. I've seen SO MANY suggestions for mods on Facebook, but it's hard cutting pieces off a new $1200 smoker without cold hard evidence that it will improve it. Very much looking forward to the followup!
Yeah gonna do it soon to make sure these mods improve the performance. I want to make sure it works before everyone tries it themselves
@@MadScientistBBQ - I did these mods on my Pecos and documented the findings. I’m very happy with the results, especially on a cooker half the price of the Brazos. I’m very interested to see your final opinion. 🍻
@@RaleighSmoke has great content check out his videos.
@@Smokermod You do as well!
I got fired from my job because i almost beat up my 50 year old co-worker so now i smoke weed on my RUclips channel, meanwhile i get back to the hustle😈 I didn’t want to catch a case 😂✊
I did these mods this past weekend and ran about 25 hours of tests. The one difference was the stack wasn't so tall.
I had fluctuations of over 200° on my firebox side. As soon as I took the stack off it immediately calmed down to around 50° difference. I was using 4 digital probes to run my tests. Ran multiple water pans and locations (including water pan in the firebox), tuning plates with and without and a gambit of other tests and locations, etc.
Ultimately, I ran no baffle, no tuning plates, no stack extension, water pan on bottom grate next to firebox. That was my most consistent setup only varying about 50° (maybe 60°) which I am more than happy with.
I ran the stack wide open and firebox between half and 3/4 open. That ran my pit at about 235°, 255°, 280° from left to right.
Hope this helps someone.
The thermal camera is a nice idea, but does not give a true picture of what's happening inside the cooker. Its measuring the temp of the steel but does not account for air flow. And steel temps do not fluctuate. Digital probes and biscuits are more accurate. And even temps end-to-end aren't something to worry about. On these backyard offsets, the stack half of the grate is where it happens.
@@lynndollar1013 very good points.
Thank you. 👍
This is definitely helpful. Thank you
I think the point of the mods is to have consistent temps between hot spots at either end of the cook chamber. The firebox side will always fluctuate quite a bit with the fuel. How were the temps in the middle of the cook chamber?
I just bought an Old country Brazos for my birthday this weekend. The first thing I did was remove the baffle plate so that the Brazos would now be a top down smoker. If anyone wants to do the same just cut the bottom two welds, then pull up and down on the baffle plate and the last few welds will break off. Great video! Can't wait for the next one.
You beat me to it! Took me about 5 minutes to get the baffle out using this method
I've had this pit for over a year and I will be removing this plate.
@@allenday07 It's not hard just be patient.
@@PuenteBBQ Sorry dude.
Must be welding them a bit better now, but I bought my Brazos a few months ago. I have cut the 2 welds on the bottom with an angle grinder, but theres 3 welds on the top of it, and when I try to pull up or down on the baffle, it barely budges. I'm probably gonna have to go through the tedious process of drilling out the top welds, or drilling around them in the baffle itself to remove it.
The thermal videos are super cool. But how does a biscuit test turn out with the mods, and how does it cook briskets, ribs etc?
I’m hungry for more!
Smokin in Seattle
I'm curious to see a biscuit test to show whether that collector is necessary or not. I'm thinking there's got to be a couple dead-spots in the corners without the collector.
to late for me to say 6:30 cut up to the off set box " l " then " -" were you can get close there would still be some but better. Love the channel ty..
Would this work roughly the same on a Wrangler? And, what would you thinks of just drilling some holes in the baffle rather than removing it all together?
How about an update for this video and quit leaving us hanging in the dark on the cooks before and after.
Great vid. I wonder how this would work on a drum smoker. Perhaps the long inlet tubes on a gateway or OJ bronco do the same thing.
Would have liked to see a 'before' thermal cam. Not very scientific :)
Oh and please wear some ear pro when operating a grinder inside a metal box! We want you making content for a long time.
Still waiting on the cook off between the 2 smokers. Would be interesting to see the results
How do you control airflow with the extension? Do you control it on the firebox side instead?
Same realization when trying to cut those spot welds near the grate holder. After scientific thinking. I just cut the two spot welds on the left and right side as to be able to pit it up and down and eventually break of those welds. Best decision.
Thank you! I’m a big fan…Great timing…Hahah. This afternoon, prior to seeing this video, i spent three hours grinding and removing the baffle plate out of my brazos (what a pain btw) and extending the stack. I had watched your smoke collector video and I figured this was a sign you were going in the direction of pulling the baffle plate out of your brazos and extending the stack to make it cook like a Franklin even though the Brazos doesn’t have a collector (Which you showed doesn’t make a big difference). I also watched the Raleigh Smokes youtube videos where he does a similar modification. I have done numerous rib, chicken, and butt cooks on my brazos and the bottoms kept burning even though I kept temps pretty consistent across the grate. I’m looking forward to seeing more of your videos, thank you. Keep up the good work!
I’m looking forward to this too. Thnx for the mention!
Hey buddy I did the same thing with my wrangler. Me and Raleigh smoked discussed this on Facebook a while back, I think he was the first one to take the plunged and remove the heat deflector. My Idea was to drill holes because the baffle was burning the bottom of my BBQ. But Raleigh smoke had the better idea. Not to Monday morning QB but if you cut the spot weld on the left and right and jiggled it the way you did it would have removed the whole baffle. But great video as usual!
Awesome! A smoker like this is EXACTLY in my budget and what I'm looking to pickup this spring! Love that this works so well!
Awesome!
The Brazos runs really nice without the baffle and a stack extension. FYI academy from time to time offers 10% for military and first responders it’s a great smoker.
The brazos DLX is only $100 more and you get a counter weight on the lid and a useless tuning plate. I signed up for their email list and saved 10 percent off the total price also.
@@All2Skitzd awesome hope you enjoy your Brazos. It runs amazing after making a few easy modifications.
In Alabama u can pick up that exact pit for 499.00 from academy sports. Huntsville al
Dang, woulda loved to seen the thermal reading before the modification. Great Vid. Cheers.
“Give it the ol college try” lmao, I ain’t heard that one in a while
Did you compare temperature profiles on the Brazos pre and post modification? Not sure that your mods made the difference!
i think this is awesome shows you don't always need to buy a new or more expansive smoker great video excited to see the cook off in it
Yeah. Having an expensive pit is nice but it’s not necessary.
Got up and went and cut that baffle out. Pro tip #1 - Cut the 2 small welds on the sides. Flex up and down to break the top welds.
Just bend the baffle plate straight up, works great for air flow and the plate act as a little bit of a buffer to the water pan
Hey Jeremy, love your content, keep up the great work!
Remembering an older video where you discussed advantages of convection plate in similar size backyard smoker.
Curious about relative advantage of baffle removed vs convection plate w/ factory baffle intact.
Which is better for optimizing usable cooking space on small backyard smoker (30-60 gal)?
(Potential future video? :D)
You needed a thermal on the before and after to show any changes before and after the modifications
Thanks for another useful video. Using some of your smoking tips and Mods I continue to enjoy my Brazos and the delicious smoked meat it produces. I removed the baffle plate and added the 24" stack extension. This change has produced a steady cleaner smoke with close to even temps side to side on the grate. (10-15 degree variance.) Looking forward to your Franklin Smoker vs. Modified Brazos video.
You missed lining bottom inner circumference of fire box with kiln bricks. Insulates bottom half of firebox to make hotter, cleaner burning fire. Makes huge difference.
what is the advantage to top down vs bottom up in the first place?
Thank you for this video. I have a brazos and I extended my stack and it draws air awesome, but I find that my temperature is very hot at my stack end and lower at the fire box end. Maybe I should remove my baffle also. Any advice? Have you put temp probes in after these mods? Thank you.
The stack may be a bit too long.
@@stevesyncox9893 thanks Steve, I removed my stack extension all together and it runs great now.
Would love to see your recommendations for mods on an even cheaper offset. I know you can’t make the steel thicker but I am curious what can be done to make them Cook better. I put a gasket on mine for starters.
I've wrapped mine in a 100% wool blanket or welding blanket.
Coming from experience I learned on a 25$ offset real pos but i use a komodo now, got tired of using a whole bag of coal each cook
This seems to contradict your old "biscuit" video Jeremy. I'm surprised you didn't at least mention the old baffle plates to compare the pros and cons. Perhaps you'll consider that when do the cook video.
If one person can make these discoveries with just one smoker, it makes you wonder if these smoker manufacturers ever actually test their products and try different designs.
Would like to have seen infrared pics before and after the stack extension to compare. Otherwise good video.
My pallet grill has a smoke problem on high heat so I end up adding a cold smoke maker.
also too much heat in the middle now I am building a Hight adjustable grates that can go up down with shaft.
Thank you for the upgrade information. I have an Old Country Pecos, which has a smaller cook chamber. Is the a height to cook chamber length ratio I should figure out . Just curious if the Franklin stack height is same as their cook chamber.
Thank you, I really enjoy learning new tricks from your approaches.
So i have an offset I've had for almost 16 years. I always had to burn a ton of wood to keep a 250+ heat in the chamber. I modified it to match the Franklin, cutting into the side and adding the smoke collector, and a tall stack, I now love my BBQ again! The draw is 1000% better! Before the hottest i could get my chamber by just using the smoker box was 380. After these mods, it got to 480 with out even trying! I can also hold my heat and chock it down much more to use less wood. It truly is a new BBQ!!!!
Wonder if Old Country will leave out the baffle and give you a longer stack if you called them and had one special ordered that way???🤔
I’m wondering too, cause I thought Jeremy was their homie. 🤔
I just bought a workhorse pit and after seeing this vid I have a bit of buyers remorse thinking I spent way more than I needed to
Is a $3k smoker a rip ?
I moded out my old country brazos with a smoke collector and removed the baffel and relocated it. Its on my channel if you want to check it out.
Ok 👍🏻
Oh wow you’re building a 250?
@@MadScientistBBQ its built done dropped some smoking videos on it and a walk through video.
I wonder what Brazos thinks about the mods ? You could have used a Sawzall with carbide blades.
Great video.
Maybe the thermo camera could have been used before the mod scene
Because the 5" to 6" adaptor fits inside the stack pointing towards the source it interrupts airflow and acts like a damper, ( look at the thermal camera image though that may be difference in emissivity of the surfaces) that may be why the temps evened out. You could try and expand the base of the extension and get it to slip over the outside of the original stack and hold it there with pop rivets. Truck exhaust shops have a bolt on clamp for joining exhausts that will allow you to extend the exhaust without any interruptions to flow by using the same diameter pipe which they should also have.
I really enjoy these videos where you are looking to improve what you do and what we can do.
You should do a video comparing the brazos with the mods to the fat stack, Franklin, and workhorse. I’d like to see a head to head comparison on how well you can get the brazos to cook
Jeremy, did you end up putting a damper on top of the stack extension? Prob going to extend mine on the Brazos but I don’t want anything (rain etc) getting into the stack while I’m not cooking. Wanted to see your thoughts. Thanks for the video!
Mad Scientist...Your Channel is primo...
I would've drilled about drilled about 15 quarter inch HOLES in the baffle first and see how that works to increase airflow..
It would have been cool to have seen the thermal imaging of the Brazos before and after the mods. As for the baffle plate, I would just drill a dozen 1/2" holes and gone for the best of both worlds. In any case, looks like the mods worked well! Good job.
i have a removal baffle with holes in it, experimented a lot and find it doesnt make much difference, best advantage is it stops wind blowing ash into your food
My baffle on my brazos DLX is only spot welded. So far I bent it up as much as I could before it felt like the back welds was going to break and it helped but I think I'm going to take it out next cook
Only now do I realize that if I had just wiggled that baffle the back welds would have broken. Haha
?? where's the science? should've really measured the temps with infrared BEFORE the modifications to study the actual difference
I like the frugal stack mod but you loose the flue damper function. I have a custom built 250 gallon crossflow and the Old Country Brazos. I must say the draw on the stack of the Brazos is somewhat weak. I see a mod in the future.
I wish the title was “Making a used garage sale $100 smoker cook like a $4000 smoker”
I could do that with the ok joe I picked up
@@MadScientistBBQ Yup that's the COS that I see by the dozen in CA right now. Can't pick up an Old Country or anything made with 1/4 inch at a big box store. I'm down the road from The BBQHQ and he is out of the Brazos, looks like I'll need to see if they can ship one to CA. Love the Yoder Wichita but the Brazos is a great buy.
Yeah last fall I added chimney length onto my Oklahoma Joe Highland using automobile tailpipe extensions. Four of them for $9 each on sale. 18" length each. Easy peasy and works great!
What are your thoughts of extending the smokestack on a pellet smoker? Would that even matter?
Also, what about the baffle that used to be on the brazos smokestack?
QUESTION-
Why is the fire box not mounted slightly higher on smokers? Why would you want that scorching heat to go though your cooking surface before it gets to the top? Why would it not be better to have the exit of the firebox over the cooking surface to begin with??
Yikes, my dog jumped in my lap while I was watching and caused me to hit the dang ol' dislike button. Whoops sorry about that.....I did not dislike this video, very helpful.
Jeremy, you've tested a lot of smokers (including pellet smokers) but I haven't seen a review of any Recteq smokers. Have you tested any of the Recteq smokers? If so, I'd be interested in your honest review.
After removing the baffle completely, I am now having an issue with a lot of ash getting on my food. I’m wondering if cutting the baffle out and leaving the 2+ inches like in the video would help deflect some ash down. My friend has a workhorse pit and it comes with a small baffle.