I wish I knew how to weld, this is an awesome idea. I’ve had mine for 3 yrs and man that thing is an absolute tank to move around. I keep it in the garage to protect it from the weather.
That’s definitely a great modification. I do think that they should of added a heavy duty bracket. That connects the fire box to the legs. That’s why the fire box sags on the Oklahoma Joe pits. I’m not saying it’s a bad grill. They are definitely heavy duty quality and produce good bbq. But you for sure do great mod work man.
I just got this grill and moving it on the porch to exactly where I want it I noticed the slight flex in the smoke box as well. I might need to look into a mod like u have done. Can u get in for a closer view on the welds and wheels u put on it?
Greta video. How do you keep temperature regulated on this unit? I have this combo just bought it in 2021. Temps spike all over the place. Hard to control with the small cook chamber. I’m starting off with half load of lump charcoal, and then I add in wood chunks. (I tried small wood splits but gets way too hot). Anyway. Biggest issue I have is keeping temp around 250-260 and holding it for longer than 10 minutes. I’ll get it to 260ish but it drops within 10 minutes I’ll add a chunk it spikes to 290 and holds for a bit then drops quickly below the 250 mark. It’s a headache.
It's all in the damper settings....I run the air in damper at about 1" and the out damper full most of the time. Yes, everytime you add wood, you will need to close air in damper down a little... Same goes for as fire starts to burn down the temp will drop. I use a wireless thermometer that has a long range of 300ft. I use one probe to monitor grill temp and the other to monitor meat temp. It gives an alarm when the temps are out of range.
@@indycountryliving4496 thank you. I’ll try the damper method next time. I had it open all the way for more oxygen and cleaner burn. I also have a wireless therm for the grill temp and meat temp. For wood, do you: 1) use splits or chunks? (I use splits and then split it down even smaller 2) after lighting with charcoal do you only add wood or continually add a mixture of charcoal and wood? Thank you again!
@@bradpaulp I use logs that are split. I never soak any of the wood in water like others do. After using different variations, I first only used wood....now I use charcoal and not so much wood...I only use enough wood to keep the smoke flavor and to maintain heat.
I'm done with my OJ OFF SET Highlander! It is a full-time job managing the temp. + then adding new sticks but watch out for bad smoke! I have ruined more ribs + the like trying to get it right.So my new Masterbuilt propane smoker just arrived + i can't wait. I know there are strong opinions over what is the ideal fuel.I'm also getting a weber kettle grill for some char-coal cookin as well.
when I cook in the charcoal grill (the middle one) with charcoals aty the bottom, the heat goes in to the smoke box and the gas grill. How do i keep the heat inside the middle grill pls? ty
Its a factory design thing.......you would have to seal each chamber but I don't have any recommendations. I know there are a few viewers that have done similar things....I myself don't worry about it and just use the grill as designed. Sorry I'm no help with this question.
I wish I knew how to weld, this is an awesome idea. I’ve had mine for 3 yrs and man that thing is an absolute tank to move around. I keep it in the garage to protect it from the weather.
Its a game changer if you move it around alot....
That is an awesome idea. I just bought this grill and it is extremely heavy to move around.
That’s definitely a great modification. I do think that they should of added a heavy duty bracket. That connects the fire box to the legs. That’s why the fire box sags on the Oklahoma Joe pits. I’m not saying it’s a bad grill. They are definitely heavy duty quality and produce good bbq. But you for sure do great mod work man.
Thanks so much D Gamer76
That’s a great idea I’m tired of picking mine up!!
Nice job on those!!
Thanks!
Your invention needs to be patented. It is a very heavy grill, I have the longhorn also I'd like to do the same with mine.
It has made a huge difference moving this monster
I just got this grill and moving it on the porch to exactly where I want it I noticed the slight flex in the smoke box as well. I might need to look into a mod like u have done.
Can u get in for a closer view on the welds and wheels u put on it?
That’s an awesome mod!!
This is a great idea!
Greta video. How do you keep temperature regulated on this unit? I have this combo just bought it in 2021. Temps spike all over the place. Hard to control with the small cook chamber.
I’m starting off with half load of lump charcoal, and then I add in wood chunks. (I tried small wood splits but gets way too hot).
Anyway. Biggest issue I have is keeping temp around 250-260 and holding it for longer than 10 minutes.
I’ll get it to 260ish but it drops within 10 minutes
I’ll add a chunk it spikes to 290 and holds for a bit then drops quickly below the 250 mark.
It’s a headache.
It's all in the damper settings....I run the air in damper at about 1" and the out damper full most of the time. Yes, everytime you add wood, you will need to close air in damper down a little... Same goes for as fire starts to burn down the temp will drop. I use a wireless thermometer that has a long range of 300ft. I use one probe to monitor grill temp and the other to monitor meat temp. It gives an alarm when the temps are out of range.
@@indycountryliving4496 thank you. I’ll try the damper method next time. I had it open all the way for more oxygen and cleaner burn.
I also have a wireless therm for the grill temp and meat temp.
For wood, do you:
1) use splits or chunks? (I use splits and then split it down even smaller
2) after lighting with charcoal do you only add wood or continually add a mixture of charcoal and wood?
Thank you again!
@@bradpaulp I use logs that are split. I never soak any of the wood in water like others do. After using different variations, I first only used wood....now I use charcoal and not so much wood...I only use enough wood to keep the smoke flavor and to maintain heat.
I'm done with my OJ OFF SET Highlander! It is a full-time job managing the temp. + then adding new sticks but watch out for bad smoke! I have ruined more ribs + the like trying to get it right.So my new Masterbuilt propane smoker just arrived + i can't wait. I know there are strong opinions over what is the ideal fuel.I'm also getting a weber kettle grill for some char-coal cookin as well.
You are absolutely correct about being a full time job keep the heat...I feel ya on that topic
when I cook in the charcoal grill (the middle one) with charcoals aty the bottom, the heat goes in to the smoke box and the gas grill. How do i keep the heat inside the middle grill pls? ty
Its a factory design thing.......you would have to seal each chamber but I don't have any recommendations. I know there are a few viewers that have done similar things....I myself don't worry about it and just use the grill as designed. Sorry I'm no help with this question.
Cold u provide the dimensions to me so i could do the same to mine please