Offset Smoker Mods for a newbie.

[nickb23]

Hi Guys,
I have just been given an offset smoker that my friend had bought in the states when he was working there. It is the following one....

http://www.academy.com/webapp/wcs/store ... _230272_-1

It has been used a couple of times, so it is pretty new (apart from some surface rust). Anyway I have been reading a couple of us sites about cheap offset smokers - (http://amazingribs.com/tips_and_techniq ... okers.html) and they talk about some of the modifications you can do to help with trying to stabalise the internal temp of the smoker. A couple of the recommendations are to use a high temp silicone to block any bad welds, along with a lid gasket to stop any smoke getting out and oxygen getting in. Also the use of a metal flap to push the heat and smoke down from the firebox.

Has anyone done any of these mods before using parts available in the UK? Any other good ideas that I could try?? I want to try and get these sorted before I use it for the first time...

Also any good newbie recipes to start with? I heard pulled pork is a good one..


Thanks everyone..

Nick

[keith157]

Can't help with the mods, but this is the silicon a few of the members (including me) have used.

http://www.ebay.co.uk/itm/Everbuild-Bla ... 357wt_1139

[tommo666]

I would definately try to seal the leaks with silicone or if the gaps are quite big, stove rope or something similar can be bought from 'wood burning stove' shops. Most towns seem to have one. Another must do mod is raising the grate in the fire box. It can get choked with ash and cut of the air flow. I used a poker to scrape the ash out but raising it would mean one less hing to worry about during a long smoke.

[Tiny]

Hi,
Before reaching for the tools etc would suggest just having a go, perhaps with some chicken thighs that dont need a massively long cook and it will let you see how it behaves. From everything I have read and my personal experience is you can do pretty good stuff on less than perfect kit, if you want to play with the big boys you will end up buying a pro excel or the Weber smokey mountain.

So as I say have a play and enjoy if you then want to get technical after then go for it
Cheers
Tiny

[nickb23]

Hey guys. Thanks for your feedback. Tonight I have tested out the smoker with no food at all. I was able to get it to about 90c. This was the maximum temp that I could get it to. I know this is pretty much spot on for most smoking, but has anyone got any links to a full beginners guide to smoking etc, that would be wonderful. I was thinking of going down to tesco and getting a couple of racks of baby ribs to run as a test. What temp, and how long should these smoke for?? Thanks guys. Nick

[keith157]

There are loads of really useful guides on YOUTUBE. Also, Toby has arranged for Harry Soo coming over to teach a class in June there may even be spaces.

[nickb23]

Hey keith. Thanks for the info. I have trawled youtube, and found some useful (but mostley bad) videos.

Also about the course, where is it held? If it is not too far, I might come.

Nick

[keith157]

Here is the link to the Topic about the upcoming course;
http://www.bbbqs.com/Forum/viewtopic.ph ... soo#p26291

[noxskuses]

Hey Nick,

I started with an offset smoker just like that and made the exact mods you mentioned. I put sealant around the edge of both lids and kept them firmly shut during cooking using bungies from lid handles to bottom of smoker. I also used a large foil servinf tray you can buy in any supermarket for a quid and fashioned that into a baffle at the fire box opening to keep the heat low in the main cooking area.

Get a chimney starter (£10-£15). They are the mutts nuts and essential for longer cooks as you will need to replensih the charcoal.

Check your lid themometer is accurate by placing it in a pan of boiling water and seeing how close to 100 degrees it is. Also remember that the thermometer is in the high part of the lid and do not accurately represent the temp of where your meat is, which is normally lower.

Get a wired meat themometer. Essential for safe and accurate cooking. I got this one from Amazon for £8.50 (free delivery) and it works great >> http://www.amazon.co.uk/gp/product/B005 ... UTF8&psc=1

Line the bottom of the smoker or drip tray in foil to save on cleaning up.

I also put some ceramic floor tiles in the bottom of mine to help maintain heat and made a fire basket out of some chicken wire to hold the charcoal better.

I suggest you cook some chicken thighs first. Don't worry about how thery look to start with. Just concentrate on cooking them right and getting some good smoke flavour going on.

Here's my basic chicken thigh recipe if you're interested;

Trim chicken thighs of excess fat and skin. Marinade overnight in brine (1Cup water 1Cup apple juice halfCup salt 1 tspn black pepper). Next morning, rinse chicken in cold water and pat dry. Dust with your fav rub both sides and work it in well. Put in fridge until needed. Take out chicken 1 hour before using to get to room temp. Heat smoker to 110degrees C/225degrees F (Use more charcoal to make hotter) and add chicken (Spread out on first cook to find out hot spots in your grill). Add your wood chips/pellets to your smoke box or make a foil pouch and place on the hot charcoal (Or just add some big chunks of wood if you prefer that). You want a steady low smoke, not plumes of white smoke which will make your meat taste bitter. Also place a foil container of water/apple juice on tray next to firebox opening and do not let go dry. Cook for 2 hours or until internal temp has reached 165F (Place thermometer probe in thickest part of thigh, but do not touch bone). When ready, coat with BBQ sauce and cook for a further 20-30 mins. Use thermometer to check each thigh is safe to eat before serving. Better safe than sorry.

Don't worry about the edge of the chicken meat looking pink, as that is the smoke ring from flavour town

Hope that helps?

Enjoy

Pete

[nickb23]

Thanks guys. Please let me know if I am being stupid, but I still cannot find where the course is based.

@ noxcuses. Thanks for your info about your mods. I am gonna definitely try the chicken wire firebox. The one that comes with the smoker is not deep at all. It also seems that the minion method is the way to go wit these offset fireboxes.
I will also try the chicked recipe too, along with a small rack of ribs...

Thanks again...

Nick