Should you drop your offset smoker stack to grate level?
Вставка
- Опубліковано 13 гру 2023
- Get the ChefsTemp Finaltouch X10 and use code "STBBQ25" to get 25% off! shareasale.com/u.cfm?d=100320...
_______________
NEW SMOKE TRAILS BBQ RUB!
Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/Smoke-Trails-B...
_______________
BUILD A SOUS VIDE HOLDING CHEST
Quick explainer of how to build one: • The biggest TEXAS BRIS...
Full step by step tutorial videos on Patreon for Hero Squad members: / smoketrailsbbq
_______________
JOIN MY PATREON:
/ smoketrailsbbq
______________
GET INVOLVED IN THE SMOKE TRAILS COMMUNITY
Smoke Trails BBQ Nerds Facebook Group: / smoketrailsbbqnerds
Instagram: / smoketrailsbbq
_______________
RECCOMENDED PRODUCTS
ChefsTemp Thermometer: shareasale.com/u.cfm?d=100320...
Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/Smoke-Trails-B...
Texas Monthly BBQ Freak Hat: subscription.texasmonthly.com...
Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF): grillblazer.com/?ref=STBBQ
Use code "Smoke Force" for 10% off rubs, sauces and more at pitmasterbbqsupply.com
Dalstrong Knives:
- Valhalla Fillet (viking) Knife: dalstrong.com/products/copy-o...
- 14" Slicing Knife: dalstrong.com/products/gladia...
Gloves in a Bottle: amzn.to/3JQYXyt
Oklahoma Joes Fire Basket: amzn.to/3wmSJz9
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton Gloves: amzn.to/3YUCwyw
Black Nitrile Gloves: amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/3EwEe0M
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Typhur Instaprobe: bit.ly/45SBLdh
MEATER + & MEATER block: www.jdoqocy.com/click-1001514...
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/3kqz6Va
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i
This video is sponsored by ChefsTemp
This video contains affiliate links and sponsored content. I earn a small commission to help support my channel when you purchase through these links.
- Навчання та стиль
Get the ChefsTemp Finaltouch X10 and use code "STBBQ25" to get 25% off! shareasale.com/u.cfm?d=1003201&m=111859&u=3626490&afftrack=
Absolutely it helps!! No one said engineers are smart. Lol
I moved mine at grate level and added a collector. Now it works like a dream.
Your video made me even more happy that a Workhorse 1969 is headed my way.
Congrats man! Nice smoker
@@SmokeTrailsBBQ Thanks! Love your content! Keep it real!
Can't wait to see you add a collector and also increase both the diameter and length of the stack. Your experimentation is helping to move the BBQ smoker industry forward. Thank you!
I can highly recommend Smoke Trails Brisket Rub. I haven't had time to use it on a brisket yet, but I tasted it on its own and also used it on our high quality brisket burgers and prime burgers available at the store.. just a small sprinkle of it with my normal kosher light salting- let it sit out for 15-20 minutes then grill, then let the burgers stand for 5 minute once cooked to medium temp. It just adds another dimension of flavor without overdoing it. I'll eventually write an Amazon review once I have some time to do a Saturday brisket.
Thank you Matt!
Great video, thanks! Considered doing this on my OKJ with a collector vs. just upgrading. Weighing the costs with zero exp welding, zero tools, cost of the metal, stack, etc... and at the end of the day I'll still have a smoker with very thin metal, I think the thicker 1/4" helps with temps.
Huge fan of your rub! Did it on a brisket for thanksgiving following your method as well and I’m done testing seasonings! I’ll keep following for more cooking advice as you keep testing different ways. I like the addition of the golden mountain to the wrap, wanted a tad more salt so that should help.
Nice!
The problem to me is a company that is OK with manufacturing and selling smokers with stacks above grate level probably cuts corners in other areas also (steel thickness, firebox size, etc), and that confounds the situation. I'd agree with Aaron the stack should be grate level, don't agree with moving it yourself. Just buy a better smoker.
Removing the baffle/heat deflector definitely helped a lot. Building a collector and extending the stack would be my next move. The collector will help eliminate some of the back pressure, if you’re getting a hotspot towards the front, but just extending the stack should help too.
Nice brisket.
It's next on the to do list for sure
@@SmokeTrailsBBQ Looking very forward to seeing the results of each. Stack addition 1st then collector. Going to be Awesome seeing each improvement 😁👍👍
I’m a firm believer in a collector. Can’t wait to see the results of a taller stack and added collector.
I did similar mods and have similar good results. Went with a stack extension and used an AC elbow inside my Oklahoma Joe's Smoker as per a previous video of yours. Those two mods leveled out my cooking temps across my smoker to withing 20-25 degrees F along the grill surface, I do use a self made heat deflector coming out of the smoker box. That might be something to experiment with as it seems baffle plates, while smoothing out temps, defeats the purpose of a smoker smoking your meat by channeling smoke n heat under and away from your meat towards the stack.
Yep. My friend gave me a metal plate and angled it upwards right next to the firebox to get the hot gases to basically travel upwards faster (in theory). This should allow one to set food a little closer to the firebox--will confirm this with a biscuit test. Then lowering the stack will draw smoke downward, putting the "heat path" closer to the food. You could argue 1) more smoke flavor and 2) less fuel needed. Lots of people just automatically buy the downwards baffle, but I don't agree with that system.
Adding a manifold at grate level will have even more of an effect. Think of the airflow, the firebox is wide, then the exit is narrow, it's having to harshly gather at one area. It does make a difference.
There's a directional cover box that moves the smoke stack inlet to grate level. 4 small holes, 4 stainless steel bolts nuts and washers and you are good to go.
Too much of a hassle to move the stack when this $30 mod works great!!!
Love this Stuff- Great Experiment! My offset (Wrangler) has the stack at grate level. 😊
Nice! Grate level is where it's at
I'm a ceramic grill guy, myself, but I don't mind learning other types of grills. Nice video, BTW
I appreciate that!
I went through lavalocks to drop my ok joes stack and keep the stack height (I actually have the extender, too) the same. The flat cooks noticeably better and more even! Great video and, again, thank you for experimenting for the rest of us! Smoke on!
Love your videos Steve. Learn alot each time.
Having difficulties getting your rub. Amazon tells me it's "Currently unavailable". Any other ways of getting hold of some?
No wonder you had not been cooking in your Yoder frequently. Great success.
Yea I just wasn't enjoying it. I'm much happier with the baffle out and the stack lowered.
Cool experiment, wonder how the drawn would change with a wider stack/collector
The biggest problem with the okj chimney is the damn elbow. Straight stacks have better draw and therefore dont need to be as tall. However they do interfere with your cooking area .
Dry “AF” !!! ROFLMAO! That fat cap definitely had the cookie bark and golden brown color. Nice Job!!
What is the name of the ,,fridge meat wormer” you are using or any good source
Thank you
Giani
That brisket is looking great 👀👍😋
hi Steve great job on moving the stack you know what will make your smoker a little/ a lot more user friendly pull the fender off its wright in the way all the time i know you have the technology to pull it off you can always put it back on if you miss straddling it
I'll think about it for sure
I just bought the rub, gets here on Sunday! I have a Texas built LyfeTyme offset - I have a welder and an angle grinder - maybe I'll mod my pit on Sat so it'll be ready for your rub on Sunday.....Be kinda hard to work up the courage to cut on my sacred pit!
Awesome! Good luck man! Let me know how it goes
Excellent video Steve. Could you give your thoughts on the Smoke North offset pit? Seems like a great pit but wanted your thoughts
Never used it. Ask James from smokin dad bbq
Looking forward to the collector and new stack mod.
For sure! When it warns up
I have an oklahoma Joe that I plan to move the stack on. But for now, there's a 3" metal elbow shoved into the stack on the inside that's turned down to about an inch about the grate. It's effective.
Steve
Do you have pulled pork videos on your master built?
You can buy aftermarket piece, the bolts, the inside of your smokestack that covers up the whole and drops the pipe down lower so that you don’t have to modify the outside of your smoker
Man. I need to do this now. What benefits do a collector have?
So when are we moving the stack on the Traeger?!?! Maybe it’s possible to mod a pellet smoker to be able to render fat better too???
you need to get a Midwest BBQ Pit, built in Alberta!
Great video brother! I plan on buying your rub. You should add a collector on that smoker. Look up Mike from Mystic smokers, he sells some pre made weld together kits and he is a wealth of knowledge!
Thanks! I will check it out
When will your RUB be available again?
Damm! I really want to purchase that rub but it says unavailable on Amazon
When available definitely will buy it 👀
A Montreal fan ! 🇨🇦👍
I lowered the exhaust on my OKJ smoker and it made a world of difference.
About to do this. What did you notice?
@@FendersRule Lowering the exhaust put more soke on the meat. I got my exhaust lowerer at the BBQ Mods website.
Random question..what camera do you shoot with?
Sony a7iv and an iPhone 14
Potential test idea: Test what happens if you make a more turbulent airflow by putting a flat vertical plate in the cook chamber a few inches from the fire box so that smoke has to go around rather than take a direct path out. This may require a longer stack to provide sufficient draw though.
Wouldn’t it stand to reason to use two stacks at grate level . It would allow for even heat even through the edges of your grill. I know when I grill the edges around your grill on the inside are usually the coolest.
Yea I've been thinking about that. Maybe it would even out the horizontal flow
Waiting for a brisket dry age experiment
I have a smaller offset and ive been considering doing this for awhile, but ultimately it's just a little too small for my cooking needs. I can't fit 2 briskets on it, or even 3 racks of ribs and a butt without something being right next to the fire box.
I'm not sure my welding skills are good enough to make it not look shoddy when I goto sell it.
Which one do you have?
@@2005Pilot i have an OLLLLDDDD 1/4" brinkmann offset. its close to the yoder Cheyenne 16"
Anyone know if he has his process to clean all the metal from food?
Makes me think you might as well lower the stack to under the grate lol
Wow u can’t believe you could not clean underneath that baffle.
Yep, pretty baffling
Really like your rub. It's too bad is doesn't say it's light on salt on the label. I watched a video of the rub and you mentioned it was pretty light on salt which is why you used a heavy coating. Kinda ruined my brisket, but I'm still using it in sammies and pastas.
Fair point! Like you went to light on it is that what you mean?
@SmokeTrailsBBQ Yes. I believe so. I rubbed the night before and wrapped in Saran wrap like always. Good bark and tenderness on cook, just lacked any kind of penetrated flavor
@@derekreed8366 I also find when I season the night before my briskets are less salty
@SmokeTrailsBBQ I usually use a light coat table salt and kosher salt mix the night before, then pepper and extras the day of. Your rub is excellent, just wish the label had instructions or amount recommended. Smoke on buddy!!
I wonder what happens if you drop the stack below grate level?
Aaron Franklin has mentioned on a couple interviews he put his stack 2 inches below grate level to help pull down the heat
Fatstack may not be so respected anymore 😂
So I hear
Steve I want to use your rub on a prime rib. Do you think I could use it 2 days prior? Most recipes just use salt
Yea for sure
@@SmokeTrailsBBQ Put your tub on chicken wings. Hour before cooking, 400 in an air fryer for 18 minutes turning at 9. Best wings ever!! On top of that my wife is diabetic so your rub is perfect!!
Great video. Might i suggest you tell your camera to reverse the image.I always find that distracting.
Not sure what you mean could you explain a bit more?
Reads right to left.
@danielploy9143 what part of the video?
Good god those welds are terrible
Who welded that Helen Keller?
Your welds are ass my friend but, great video🤣🤣
Honest Abe!
1st!!
2nd!!
First things first, you have taught me more than anyone can teach on UA-cam, not only do you show Temps, dry rubs and little tricks you show us how to modify to get great results, which leads me to this video, I did almost the same as you did on my Oklahoma Joe's, and the results were day and night, the brisket cooked a lot better not like yours but I'm getting there, I'm still going to do two more mods on Joe, which is a baffle blocking the heat and shooting it straight upwards, see attached link on what I did with mine. Hope I'm right on the mods, so far I am. ua-cam.com/video/YqUeYJpeNaQ/v-deo.html
That's awesome! We'll done!