I have the same smoker and have done the same mods Baffle plate/gaskets /Lava Locks. I am making one modification tonight switching the draft to a reverse flow and lowing the chimney outlet closer to the grate eliminating the vent giving more cooking space. The best addition I have on top of these essential modifications was the purchase of a Perfect Draft BBQ Blower. I cannot say enough good things about it. Also adding a China mans hat chimney cap to keep rain out and by doing so changing the damper to a vertical adjustment instead of the horizontal flap it now has. Also placing wedges between the legs and firebox to give added stability to the firebox. I will post pictures when completed. I will now start pouring my bacon grease into a coffee can and saving it to spread over the inside of the lid and walls of the cooking chamber. Great tip. Happy Smoking my friend!
Just bought a Highland myself and I'm presently installing all the mods and learning how to clean it. I never knew bacon grease works good as a rust inhibitor so I'll use that, thanks for the info..
Hey I was surprised when I heard Rolesville. I am nearby in the Bunn area. I have only recently started smoking meats on a vertical charcoal and wood chunk smoker. It's too small for brisket but has been perfect for the chicken, deer roast, and pork butts that I have done so far. I have been thinking about the Oklahoma Joe so I can cook a brisket. I subscribed and look forward to getting more tips from a local.
I have the exact same smoker with the same mods that you have. Do you have problems getting yours up to temp and keeping it there? I have struggled the last two smokes with mine. I think I may have raised my charcoal basket to high (I turned my charcoal grate sideways to raise it)
Hey, no I haven't had any problems with temp regulation. I can get it up to my desired temp and it usually stays within +/- 5 degrees of my desired temp. The height of your basket could make a difference. Are you burning lump charcoal and wood?
Hey thanks for watching! We do this in science to small surfaces all the time. We coat the surface with some material that has hydrophobic properties. This makes the water bead up and slide off the surface. The oil has hydrophobic properties that do the same thing on the metal surfaces of the smoker. The metal surface is porous, so it absorbs tiny amounts of oil. Most of the oil is burned off the surface when we run the smoker, so the best results are obtained after multiple applications. Forget about painting, and repainting, and repainting again. Been there done that... over it. High temp oils work best, i.e. peanut oil.
DrBrowntree I have been doing this with my cast iron for years. I has kept my grandparents old ones in great shape. Mine is on a trailer now and this will greatly help it out.
Yes they are. I agree... aesthetically it would look better. However there are very secure, and haven't budged one bit. I installed them with stainless steel bolts and nuts.
Hey no problems. Its been over a year and with a cover and the tips I shared, I have had minimal to no rust build up. Not inside or outside the firebox, or on the cooking chamber.
i guess Im asking the wrong place but does any of you know of a method to get back into an Instagram account?? I stupidly lost my login password. I love any tips you can offer me
@Shepherd Conor thanks for your reply. I found the site through google and im in the hacking process now. Looks like it's gonna take a while so I will reply here later with my results.
Awesome video. What type of oil are you using? Also, have u had any issues with the gasket on the fire box? Or anything you would do different if you had to do it again?
Efrain Nava I just use veggie oil. Peanut oil lasts longer but is expensive to use. I haven't had any issues. All the mods were perfect. The only other mod I want to make is changing the wheels and making it easier to move around.
Stock up on the peanutoil around Thanksgiving. Theres plenty used oil from the fryers that work well if you filter it before applying. I dont have a current smoker and i am looking to get one. But i would have to assume the more you season it the less possible rust that you could get.
I never put water inside my smoker. When I clean the inside, I scrape the grease and debris out and wipe down with slightly damp paper towels. I'll remove the cooking grates and baffle and clean them with soap and water as needed.
They are locking clamps to help seal the chamber when you close it. They work well with the gaskets to create an even seal on the cooking chamber door. That way, you don't have heat loss and can more efficiently regulate your temps.
I have the same smoker and have done the same mods Baffle plate/gaskets /Lava Locks. I am making one modification tonight switching the draft to a reverse flow and lowing the chimney outlet closer to the grate eliminating the vent giving more cooking space. The best addition I have on top of these essential modifications was the purchase of a Perfect Draft BBQ Blower. I cannot say enough good things about it. Also adding a China mans hat chimney cap to keep rain out and by doing so changing the damper to a vertical adjustment instead of the horizontal flap it now has. Also placing wedges between the legs and firebox to give added stability to the firebox. I will post pictures when completed. I will now start pouring my bacon grease into a coffee can and saving it to spread over the inside of the lid and walls of the cooking chamber. Great tip. Happy Smoking my friend!
Hey let me know how the mods turn out.
Just bought a Highland myself and I'm presently installing all the mods and learning how to clean it. I never knew bacon grease works good as a rust inhibitor so I'll use that, thanks for the info..
Lol... just don't use bacon grease on the outside. You'll have all kinds of critters around. Use peanut (preferably) or vegetable
.
Hey I was surprised when I heard Rolesville. I am nearby in the Bunn area. I have only recently started smoking meats on a vertical charcoal and wood chunk smoker. It's too small for brisket but has been perfect for the chicken, deer roast, and pork butts that I have done so far. I have been thinking about the Oklahoma Joe so I can cook a brisket. I subscribed and look forward to getting more tips from a local.
Hey, Bunn's just around the corner. I think you'll like the Oklahoma Joe. Offsets seem to give the deepest smoke rings.
You don't often see Bunn mentioned in the comments section of anything. I had some family who lived out that way for years and years.
Im not sure as to how to oil up inside the smoke stack. Is that something that needs to be done, or left alone?
Pete Leyva Your smoke stack should be ok. Just be sure to purchase a good cover and close your vent when done.
I have the exact same smoker with the same mods that you have. Do you have problems getting yours up to temp and keeping it there? I have struggled the last two smokes with mine. I think I may have raised my charcoal basket to high (I turned my charcoal grate sideways to raise it)
Hey, no I haven't had any problems with temp regulation. I can get it up to my desired temp and it usually stays within +/- 5 degrees of my desired temp. The height of your basket could make a difference. Are you burning lump charcoal and wood?
+DrBrowntree a combination of briquettes, lump, and chunks
Good video! thanks for the tip. Never thought to use oil on mine!
Hey thanks for watching! We do this in science to small surfaces all the time. We coat the surface with some material that has hydrophobic properties. This makes the water bead up and slide off the surface. The oil has hydrophobic properties that do the same thing on the metal surfaces of the smoker. The metal surface is porous, so it absorbs tiny amounts of oil. Most of the oil is burned off the surface when we run the smoker, so the best results are obtained after multiple applications. Forget about painting, and repainting, and repainting again. Been there done that... over it. High temp oils work best, i.e. peanut oil.
DrBrowntree I have been doing this with my cast iron for years. I has kept my grandparents old ones in great shape. Mine is on a trailer now and this will greatly help it out.
Yes that's exactly right! Same approach. It really does work!
Are these from BBQ smoker mods.. love the locks / clamps just wish they landed better on the cook chamber
Yes they are. I agree... aesthetically it would look better. However there are very secure, and haven't budged one bit. I installed them with stainless steel bolts and nuts.
Hows that grill holding up!
Nice tips! Thanks!
Hey no problems. Its been over a year and with a cover and the tips I shared, I have had minimal to no rust build up. Not inside or outside the firebox, or on the cooking chamber.
i guess Im asking the wrong place but does any of you know of a method to get back into an Instagram account??
I stupidly lost my login password. I love any tips you can offer me
@Nicholas Mohammad Instablaster ;)
@Shepherd Conor thanks for your reply. I found the site through google and im in the hacking process now.
Looks like it's gonna take a while so I will reply here later with my results.
@Shepherd Conor It worked and I actually got access to my account again. I'm so happy:D
Thanks so much you saved my account :D
have the same smoker trying to get more cooking space in the main cooking camber is that possible by fabricating another rack inside the smoker
John Hill That is a possibility. It may be easier to buy rib racks or remove the smoke stack extension. Let me know how the mod goes.
DR. Browntree,, did you seal up or close the drain in the bottom of the cook chamber?
I didn't. I haven't had any issues either. I just let all that grease drain out while the chamber is cooking.
Awesome video. What type of oil are you using? Also, have u had any issues with the gasket on the fire box? Or anything you would do different if you had to do it again?
Efrain Nava I just use veggie oil. Peanut oil lasts longer but is expensive to use. I haven't had any issues. All the mods were perfect. The only other mod I want to make is changing the wheels and making it easier to move around.
Stock up on the peanutoil around Thanksgiving. Theres plenty used oil from the fryers that work well if you filter it before applying. I dont have a current smoker and i am looking to get one. But i would have to assume the more you season it the less possible rust that you could get.
thanks Doc, nice flick
Thank you drbrowntree.
Get rid of the extension inside. You got a baffle plate so you don't need it. Keep on smoking
Berzk J, are you referring to the 3 inch duct vent?
no water ? wash off / wash out ?
I never put water inside my smoker. When I clean the inside, I scrape the grease and debris out and wipe down with slightly damp paper towels. I'll remove the cooking grates and baffle and clean them with soap and water as needed.
What are the red handled clamp looking things?
They are locking clamps to help seal the chamber when you close it. They work well with the gaskets to create an even seal on the cooking chamber door. That way, you don't have heat loss and can more efficiently regulate your temps.
Never paint the INSIDE of a smoker or grill. Even if it's high temp paint. Stick with seasoning the interior with vegetable oil
That's exactly what I was about to ask about, the oil and about painting the inside
I just pressure wash mine..heat it up then spray it down with oil
Keeping it ready to roll!
what do you use for gaskets?
th-cam.com/video/ZXa8-rFe2wo/w-d-xo.html
the sound is not good I am quite disappointed