Project Brinkman SnP Update w/phase 2 mods

[Lewis & Herschel]

Alien,

When are you going to have another batch of Bolo's for sale?
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Memories of past exploits:

[Alien BBQ]

My last UF6 nuclear class to teach is in August so I will have time then. I have had many folks ask for one and I thank you all for being understanding and willing to be on a waiting list. These classes have really put me behind on fun stuff…..but they do pay the bills.
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[alphaking]

[Alien BBQ]

Calibrated feet are great aren’t they.
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[Smokey Bones]

Alien,

Would a modification such as the one you did work on other offsets? I have a Wild West Oklahoma Joe smoker from Academy...made of pretty heavy steel, and it smokes well....but I notice that when I cook in my smoker, the firebox-side food gets done much quicker and I have to end up moving everything around several times for a more balanced cook.

Whereas I like my smoker, I would also like to make it more efficient and stress free.

Thanks in advance for the help,

Tony
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If its dead, smoke it.
If its not dead, kill it, then smoke it.

If it tastes bad, give it to your neighbors.

[Alien BBQ]

Yes, both styles of baffles should work fine.
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[shawn_woerlein]

Food for thought....

I was looking at the smoker the other night, and decided to flip the charcoal tray over and hook at the highest level. This came fully over the opening between the firebox and cooking chamber.

Now where I was thinking. You have gaps all around the edges of that charcoal ash tray and the cooking chamber. What if you were to cut aluminum flashing to fill into those gaps, and fix to the ash tray. This would make a seal between the cooking grates and the bottom of the cooking chamber.

Now...perhaps drill holes in the charcoal ash tray starting small and getting bigger as you go to the opposite end of the cooking chamber from the fire box.

Do you guys think this would work as a baffle? What are your thoughts and opinions?♦

[Alien BBQ]

Here is an illustration that gives the basics of air moving thru a fire box. It is my opinion that if you built your rack with solid plates on the sides that you would force all the cold air thru the fire and have better combustion. As far as a baffle, you want your baffle to extend into the cooking chamber almost half way. This moves the (red) hot section deeper into the middle of the chamber and balances out the temperature better.


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[Alien BBQ]

Over 49,000 views........ you would think that Brinkman would get the hint!
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[teamfour]

Alien, nice graphic. My Bar-b-chef has an extended baffle but it still has a hot spot right next to the fire box. I was thinking of extending the baffle a little further, but am concerned that a lot of heat will go right up the chimney, thereby creating a "cool" spot next to the fire box. Do you think there is enough radiant heat from the fire box to make this a non-issue?
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Lee
BWS Party
Bar-B-Chef offset
Great Outdoors vertical propane
UDS

[Alien BBQ]

I have one of these installed on one of my SnP's and have no problem running it up to 500 degrees.


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[roxy]

[Tony]

500 Degrees? in What part of the Cooker? Por Favor,Gracias!

Best Regards, Tony

[Alien BBQ]

In the main section of course. Just open your air inlet and let her rip. You will however have to watch out for too much air flow or you will end up with this .............................



But seriously, you can get temps above 400 fairly easy with the proper air damper setting. Another way to increase your temps is to use a little Mesquite mixed with your regular wood.
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[3montes]

Just a thought on the baffle arrangement for more even heat distribution throughout the cooking area. Brinkmann makes these heat shields for the SnP Link
What if you inverted these in the cooking area. Put the first one tight against the wall where the heat from the fire box enters the cooking chamber. You may have to trim these shields a bit smaller and/or even cut them in half in order to evenly space them in the cooking area leaving gaps for the heat and smoke to rise evenly throughout the cooking chamber. You would effectively create a tunnel along the bottom of the cooking chamber where the heat would have to travel through.
This might be a down and dirty way of creating a baffle system for those of us less talented at manufacturing. Thoughts anyone...
Also with any baffle arrangement does it take a hotter fire in the fire box to to maintain temps?

[3montes]

I ordered one of these heat shields I linked to in the above post.. Figured I would need one for the fire box at any rate. I will experiment with it as far as using it for a baffling system once I get it. I don't envision ever loading the entire smoker up with meat anyhow. So using the end of the cooking chamber near the fire box most likely will never be an issue for me.

[shawn_woerlein]

Not to hijack your thread Alien, but I saw a post ( I think on these forums ) where someone sealed up their firebox lid and door with a blue heat resistant felt. Does anyone know where that mod thread is? I've seen it with pics, but for the life of me cannot remember where. I want to do that, but not sure what felt to purchase. Thanks.

[chadkl]

I have the same smoker with the side fire box. I want to add a gas burner in the fire box for long smokes. has anyone done this? what is the best way?

[Alien BBQ]

Log lighter
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[JKO 4 BBQ]

I made the same mods to my 03 snp, The baffle really helped me out. Here is a forty lb piggy I cooked with no problem, Thanks Alien for the help, I would have trashed my trusty smoker without the baffles, & stack mod years ago.