Refurbish BBQ help!

[simon1]

I posted this on another forum, but thought I'd put it here also as I can use all the help I can get.

I've been thinking about refurbishing a smoker that was here when we bought the house. It hasn't been used in a few years as I have been using my modified Char-Griller. I've never built or re-done a smoker so I could use some advise on what needs to be done.

Here's a couple of pics. of the smoker:

I think I'll put a gasket around the firebox door, and put in a damper.

Going to sandblast or replace the grates.

On the hole in the bottom of the firebox, that I guess the guy that built it put there for airflow, I was going to enlarge it so that I could clean out ashes but put a "door" over it on the bottom to seal it better.

The thing that I'm unsure about is the baffle between the firebox and the cooking chamber. The hole is at the top and I think that it should be below the cooking grate. Maybe weld a plate over the hole, and then cut a "grin" around the bottom part leaving 3-4 inches at the sides to keep coals and ashes out of the cooking chamber. What y'all think? Anyone have any pictures of one like this that is designed properly?

 

[_JP_]

It looks like there are air flow dampers on top?

That hole in the bottom is to allow water to drain out. Enlarging it would possibly creat a hotter, faster burn that the existing dampers can't control.

The dividing plate keeps the heat from being too hot while allowing smoke to flow over the food.

 

[simon1]

It looks like there are air flow dampers on top?

That hole in the bottom is to allow water to drain out. Enlarging it would possibly creat a hotter, faster burn that the existing dampers can't control.

The dividing plate keeps the heat from being too hot while allowing smoke to flow over the food.

There are no dampers at all. The way I control the airflow is how far I open or close the firebox door. The only holes in it besides the firebox door and the one in the bottom of the firebox are the ones in the nipple on the firebox door, about a half-inch diameter, one at the top left of the cooking chamber door (you can see it in the pic. with the chamber door open), and one the same size just below the chimney. The firebox door does not seal off good and I was thinking that I would have more control over the temp. if I put a gasket in and then a damper.

I was also thinking about putting a couple of thermometers at grill level in the door, but I usually use an over thermometer placed on the grate.

I heard that if I moved the hole in the dividing plate to the bottom I would have a hot spot. Yep, I have a piece of aluminum flashing over my Char-Griller at that spot to help with that. Just lowering the chimney with a dryer vent or fashioning one out of aluminum flashing would work and not have to mess with that?

If I enlarged the hole in the bottom of the firebox, the one by the firebox door, I was going to seal it with a door that I could open to clean out ashes, so it would be sealed unless I open it to clean it out. Bad idea?

Maybe I should just clean it up, paint it, lower the chimney, put in a fire grate, and try it.

 

[Jim]

I would try it as made, after a few cooks you may want to make some mods on it. A ball valve makes a very adjustable air intake. Adding a second plate in front of the existing plate that devides the fire box from the chamber with the cutout on the bottom may be a way to look at it.

 

[COHunter]

I would try it as made, after a few cooks you may want to make some mods on it. A ball valve makes a very adjustable air intake. Adding a second plate in front of the existing plate that devides the fire box from the chamber with the cutout on the bottom may be a way to look at it.

+1 on that advice, see how it cooks to begin with then you'll know where you're starting from and what changes you want to make from there.

If that were mine, I'd just sand the rust and old chipped paint off and give it a good coat or three with some stove paint. I'd just replace the grates, you should be able to get expanded steel locally for not too much $$, just make sure they're not galvanized. Build a fire, coat the grates in some veg/olive oil and season them up.

 

[mano]

I would try it as made, after a few cooks you may want to make some mods on it. A ball valve makes a very adjustable air intake. Adding a second plate in front of the existing plate that devides the fire box from the chamber with the cutout on the bottom may be a way to look at it.

Yep. Looks like the person who built it knew what they were doing it got a lot of use because it worked well. Clean up the rust and cosmetics and try it several times before messing with the design.

 

[simon1]

Oh I've used it quite a few times (second paragraph, second sentence in the original post but it looks like the communication was lacking), just haven't used it lately since I mostly use the char-griller that I did the standard mods. on.

If I remember correctly I had some problems with the temperature fluctuating due to having to open and close the firebox door to control the air, and the adjustments are just how many links in the chain you have loose to control how far the door is open. And I also had hot coals drop out of the hole in the bottom quite regularly.

Since I've gotten a few more years of bbq under my belt, and behind it too , it looks like I could get better temp. control by sealing it off better and putting in a damper. It will put out some good q, but my other one is easier to use since I sealed everything up, extended the chimney down, raised the fire grate some, and put a baffle where the smoke comes in from the firebox. I think I'll put a gasket around the firebox door, put in a damper, cover the hole in the bottom of the firebox (not permanently yet, or use something I can open), and extend the chimney down then use it again before I go to messing with the hole in the dividing plate.

I've tried cleaning up the outside before with a drill and wire wheel and didn't have as good of luck as I wanted. I've got my Dad's HEAVY grinder that I'll try and find a wire wheel for to clean it up with. Still have two cans of high temp. grill paint also.

 

[Doctor Love]

I would clean it well, but rather than paint I think I would run it and season any exposed internal steel with lard. Simular to seasoning a cast iron pan. Paint on the inside would taint the flavor of any food run through the pit.

We've been doing bbq for the past 10 years. About the only thing we grill is steak, dogs/sausage or fish. Ribs and most chicken goes in the pit, low and slow! I've yet to do brisket or pork butts, but eventually we'll give 'em a go!

 

[simon1]

I would clean it well, but rather than paint I think I would run it and season any exposed internal steel with lard. Simular to seasoning a cast iron pan. Paint on the inside would taint the flavor of any food run through the pit.

We've been doing bbq for the past 10 years. About the only thing we grill is steak, dogs/sausage or fish. Ribs and most chicken goes in the pit, low and slow! I've yet to do brisket or pork butts, but eventually we'll give 'em a go!

Yeah, I always season the inside of a smoker with Pam or something. I meant paint the outside so it would look better.

Just did some Earl Campbell hot links yesterday on the grill with some jerk chicken wings with a jerk paste recipe that my cousin brought back when she went to Jamaica. Good stuff. Have two slabs of baby backs that I think I'll put on the char-griller smoker next weekend, and go by the local meat market and see what kind of sausages and hot links they make. Probably also get 5 lbs. of bologna, cut it into about 1 1/2 lb. chunks, and throw that on also.

Been awhile since I've done one, but brisket is great!

Didn't realize how long it has been since I done a brisket until I pulled up this old thread...post #198 http://badgerandblade.com/vb/showth...Smoke-Thread-II-BBQ-2010?p=2160226&highlight=

 

[Doctor Love]

Yeah, I always season the inside of a smoker with Pam or something. I meant paint the outside so it would look better.

Just did some Earl Campbell hot links yesterday on the grill with some jerk chicken wings with a jerk paste recipe that my cousin brought back when she went to Jamaica. Good stuff. Have two slabs of baby backs that I think I'll put on the char-griller smoker next weekend, and go by the local meat market and see what kind of sausages and hot links they make. Probably also get 5 lbs. of bologna, cut it into about 1 1/2 lb. chunks, and throw that on also.

Been awhile since I've done one, but brisket is great!

Didn't realize how long it has been since I done a brisket until I pulled up this old thread...post #198 http://badgerandblade.com/vb/showth...Smoke-Thread-II-BBQ-2010?p=2160226&highlight=

I'm going to have to get off my dead behind and try doing some brisket this summer because Mike you are absolutely right, brisket is great.

 

[Deltaboy]

Sand Blast the thing, rinse it out, paint the outside with some High temp paint, then grease it good on the inside. Build your fire and get to cooking.