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Discussion in 'Charcoal Smokers' started by new2okiejoe, Sep 5, 2012.
This is a video I did showing my mods to my cousin who has the same smoker and is having trouble keeping temp. This video was done before I added my home made Horizon style plate in the pics above. Now I am able to maintain temps within 2 or 3 degrees all the way across the pit. I hope this helps everyone.
Adamstonad, your video link comes up as private, and I cannot view it. Can I get access?
It's now open for everyone.
Great video. I have done several of the mods. I don't have the latches, and I just bought a welding blanket, but have not attached it yet.
1. How did you get the blanket attached to the smoker box (and lid)?
2. I used RTV to attach the gasket, but it came off the smoker box after the RTV dried out from the heat. Any suggestions?
I have since replaced the gasket on the firebox with oven gasket and adhesive. Works better. I also have made my own horizon style diffuser. I cut the blanket to size and doubled it, used the thermometers on the lid to hold it in place, and three self tapping screws/ washers to hold the bottom tight and in place on the smoking chamber.
Did the edges fray after you cut the blanket and if so ,how did you prevent fraying?
My wife sowed the edge. Not sure what she called the stitch. Said it was a standard setting on her machine. Hope this helps.
I agree with you Remmy. I think the term smoking throws a lot of people off. You don't go out of your way to create smoke, it's a by-product of cooking with fire. My best cooks are when the wood has just the right moisture content, and the fire is burning clean with virtually no visible smoke. Just because you can't see it doesn't mean it's not there, I mean it's fire! Of course there's smoke. Over the course of 6 or 12 hours or whatever, the meat will pick up plenty of smoke and give you that pretty ring we all covet. I use lump charcoal just to get the fire going and a little to even out temperature fluctuations. Thanks guys. Happy cooking.
Remember, it's the GAS that permeates the protein layers and imparts the smoke flavor, not the combustion particles (what we see as SMOKE/SOOT)!!
Here it is only Tuesday and I already learned something.