Smoker modification pictures

Here are some picture of the mods I did to my smoker. I basically followed the list from this post

http://www.barbecuebible.com/board/view ... highlight=


Overall I like the modifications. The labor to build wasn't that bad. I would recommend the modifications to anyone looking to change things up with their smoker and have a few hours of spare time.

The smoker now
http://img16.imageshack.us/img16/4213/Pict0001.jpg

the upgraded firebox
http://img16.imageshack.us/img16/8171/Pict0002.jpg

The heat deflector from the firebox
http://img16.imageshack.us/img16/839/Pict0003.jpg

4" smokestack
http://img16.imageshack.us/img16/6174/Pict0004.jpg

Cover from old smokestack
http://img16.imageshack.us/img16/5030/Pict0005.jpg

Looks like a nice job. I have the Hondo and have been planning to do the same mods.

Howz it cook?

My first experience with the new setup was the nnnn ribs. So I don't know how it will work under normal quantities of food. The ribs closest the firebox did not get as much heat or burn like I had happen in the past.The temps didn't fluciate as much as the prior set up. It did seem to take more lump coal to stay hot. I attribute that to the 37 lbs. of ribs and cooking at 300-325. You can't tell by the pictures but I did install the flap on the smoke stack to regulate the exhaust. Once it was tuned it was just a matter adding coal regularly. When I had it empty and just "breaking in" the weekend before it maintained 225-250 with no problems empty. Overall I give it a thumbs up.

I finally had a chance to use it with a sane amount of meat. I did a 8lb pork shoulder and 4.5 lb brisket. Started the pork at 7am and pulled it off at 5:30. It came out fantastic. My wife said I can now BBq anytime I want. I put the brisket on at 11:30 and pulled it off at 6:30. It was moist and tender. The smoker maintained temperature incredibly well. I used only lump coal and used approx 15lbs. of it. It was quite possibly my best day Qing yet. If anybody is thinking about changing their smoker around, this weekend made a believer out of me. It was so easy to use and maintain it was great.

Pics look nice. Glad to hear it's working out for you.
One thing though. I would not recomend using the flap on the stack to regulate the exhaust. You could wind up preventing the exhaust from getting out causing too much smoke to remain in the chamber. Too much would be a bad thing as it can give the food a bitter taste. Your better off using the side vent to regulate your airflow. Leave the flap full open.
Enjoy!

RichD

wlfpkrcn wrote:

My wife said I can now BBq anytime I want.

CONGRATULATION MAN!!
Thats the best compliment you can ever recieve. Even better than one from Steve himself, after all if the wife ain't happy, nobodys happy. Now the trick is while she's happy start hinting around for more gear!

I installed the flap because there was one on the original stack. Since my smoker does not seal well it is in the full open position all the time anyways.I also had th intake door on the firebox fully closed all day. According to the info I originally posted my smokestack should be longer. Apparently that would help the flow and eliminate gaps that are built in from the factory. It may even help the ones I added by dropping it off the truck . At some point I will try adding some length to the pipe. I would have prefered a longer one, but the muffler shop gave it to me for free . Thanks for the advise and encouragment