Offset smoker mid build Pt 2. New feature. No hot spots!
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- Опубліковано 7 кві 2024
- New idea for offset smokers to eliminate hot spots. It's like a merge of Goldee's elbow and Franklin's collector.
Sorry for the poor video production quality. This video is about the content. I hope to do better quality videos in the future.
I knew exactly how I was going to build my smoker this summer. Then I came across your videos... Thanks for sharing!
I'll be posting a deep dive into the build details after I post a cook video.
Same. I have a 250 tank I’m about to start and was gonna go traditional offset style, but this now has me second guessing my design. Lol. I love the idea of maximizing the cooking space. Any idea what temp difference there would be with upper racks?
That's a good question. Weather permitting I will be doing a cook this week. I'll try to get some probes in the upper areas and get back to your on this.
@@KerryMooney-rl6oh I posted on your most recent video but wasn't sure if you saw it. I was curious if you had some input on sizes for firebox, collector outlet vent size, and smoke stack size for a 250gallon tank?
I stumbled upon this video and want to thank you for your research. Like Jirby's elbow, you are shielding the grate from the fire, and I believe that is the key to keeping too much of the grate on backyard smokers from being rendered unusable due to the hotspot on the firebox end. You are using a double collector system, one on each end. It will be interesting to see your ongoing research as you tweak the size of the inlet and adjust your stack setting for optimal flow. You are on to something good. Thank you for pushing the envelope of pit design.
This makes so much more sense to have the heat entering the chamber back a little and thru a collector in the same way it exits! Nice work Kerry! And I agree with david, if you can get this concept circulating it may very well become the standard!
maybe open exhaust 100% or extend height of exhaust stack for more draw , looks awesome new concept
Really clever idea! You invented something that will become the standard!
Thanks!
I would buy this design in an instant.
Great job!
I really like your improvements here, thanks for sharing!
Looking good. I guess it was Jamie at Jambo that started the biscuit test years ago. Still works as well as $1000 meters.
I've been waiting this video. You may have convinced me to do the same
Thanks for sharing.
You're welcome. Good luck with your build.
If you can give me 2 or 3 more weeks, I should have another video of the smoker in operation. I will do more tuning and I figured out the wood i used in this video was likely too wet. Hopefully, the next video will have even temps across the grates with the damper open more and better air volume moving through the smoker.
Very nice. Looks like you've raised the bar for big pit builders!! Good job
Thanks!
I can't wait to see the full cook results!
Hopefully will post a cook video next weekend.
Hopefully coming next weekend.
I really like the design and it seems to cook very even. Great looking smoker. Thanks for sharing.
Thanks for watching!
Great build, works perfectly! I’ve been smoking on a heavily modified pecos with fairly good results….but this smoker would be a dream to cook on. If you ever decide to build/sell these beauties please let us know. Enjoy, she’s a beauty.
Thx for the kind words. The weather finally cooperated this weekend and I got it painted. If the weather cooperates next weekend I'll post a cook video.
Looks like it works great! Bbq ingenuity in action! Cool design.
This is a great idea. In my humble opinion I would open the fire stack all the way you're gonna get much better draw that way always control your heat by your intake not your exhaust. Definitely open that exhaust all the wand run a couple more to hear about it??
Thanks for the tip. In the video the throat opening into the cook chamber was not enough to allow wide open stack. I had to close the stack to match the airflow from the fire box. This smoker is totally different from a traditional offset in that the airflow from the fire box enters the cook chamber vertically, under pressure created by convection and does not rely on the draw from the stack to pull airflow into the cook chamber horizontally. I have opened up the throat opening and made an adjustable plate to allow tuning of airflow from the fire box. In my next video I should have it dialed in. Stay tuned.
Thats a bad ass build
.
Damn good job sir thanks for inspiration.
Looks awesome.. what a great idea. I can't wait to see some cooks!! I have suspended my build I may have to redo a few things now..Lol!!
Thanks. The smoker is complete, minus paint. I am just east of Dallas and everytime it is starting to get dry enough to get the smoker out in the yard to paint, it rains.
I have several other new features that I am excited to show off in my next video. Hopefully within the next couple of weeks I will paint it, tune the airflow and post a video of the smoker in action.
increase the smoke stack itll resolve the pull issue without increasing the throat. There is enough smoke coming out. Brilliant design, its kind of like a reverse flow without all the fancy plates.
great job!
Love it!! New sub here 😁👍👍
I wouldn’t change a thing. The temp is almost the same across the chamber within 1-3degrees. You have your stack halfway closed that could be why your getting smoke coming back out the firebox. Having open all the way would be a better test.
In this video the stack was about 90% closed to keep the stack from drawing more than the throat opening would supply. Stay tuned for future videos with a bigger and tuned throat opening.
It’s Good Great 😎💯🍖
Been waiting for this, I'm eager to see how many more inches you will expand too. The Brisket Kerry, the brisket,
LOL, as expensive as briskets are right now, I must do more testing first. In the near future you will see this in action, with meat.
@@KerryMooney-rl6oh Good morning, any new updates on the smoker? Standing by, Take care.
REMEMBER THE OLD PALE LADY ON THE HAMBURGER COMMERCIAL? WHERE'S THE BEEF?!!😂😂😂
You should let the biscuits burn a little to get a better judgement of the hot spots.
Nice….. looks good to me
Thanks 👍
🔥🔥🔥
I hope you patented this idea!
If we can go to the moon, why can't nasa figure out the exact needs to build a smoker?
wow, that front temp probe right in front of the diffuser is so impressive! well done. where are you located?
Thx. I'm in Poetry tx, a little East of Dallas
Nice... That said, DO NOT use the damper on the exhaust to control your fire and temp. Use the door vents. Contrary to some people's thinking, a hot, smaller, clean burning fire will yield excellent BBQ. The other way will yield creoste, over smoked, rancid and bitter BBQ.
Increase your stack height.
Right now the stack is very close to Fendon's calculator. I may increase stack in the future, but not before more testing. During my one test the stack would outdrawn the fire box feed into the cook chamber. I have increased the throat opening by 70% and added an adjustable plate to the throat opening for tuneability. Stay tuned for future videos on how things work out.