OFFSET SMOKER - INVERTED BAFFLE | Old Country BBQ Pits
ฝัง
- เผยแพร่เมื่อ 19 ธ.ค. 2023
- After I removed extended the stack and removed the baffle from my Old Country BBQ Pits Pecos, many of you asked about the baffle and if it could be inverted or made into a ramp, if you will, to scoop or direct hot gas out of the firebox up over the cooking grate. Well, in this video, I give it a try. Plus, we could a brisket!
- บันเทิง
Welcome back. Fantastic content as always 👏 👌 ✨️ 👍
Thanks!
Welcome back RaleighSmoke! I love to tinker and did something similar about 2 years ago after I added an actual collector to my Pecos and I started with the baffle the same way you did but wasn't entirely content with my results. What I did change though is I took some plate steel that's cut to match the roundness of the bottom, tall enough to sit flush with the grate rail, and wide enough to cover an inch past each side of the opening from the firebox to the cook chamber. I placed this plate on the right side of the grate rail just past the opening from the firebox to the cook chamber, where holds itself in place by leaning against the rail. This leaves a couple inches of gap between the plate and the firebox opening. You may think this will hinder the draw but it doesn't, my Pecos draws just as good with temps dead even completely across the grate in the cook chamber, and I don't even have to run the firebox door wide open, it more than 3/4 of the way closed. It's honestly one of the best things i've done for my Pecos. Glad to see you back.
Very cool! Sounds like you’ve made it work for you. Thanks for the info and for watching!
I cut my baffle like yours & mounted it up against the bottom right rack support, perpendicular to the grate. It cooks perfectly even from one end to the other. So big win... especially when coupled with a stack extension fitted with a butterfly damper. Cooks like much bigger & pricier smokers
He's Back in time for Christmas Brisket
Seems like a hundred years. Good to see you are back.
lol! The days are long….
You are the real content creator.
lol! Thnx!
Dang, glad your back. Been missing the videos
Great experiment John - good to see ya back!
Thnx! I wanna see more of that G2
OMG Costco has Prime again??? Heading to the one in Raleigh today
Really appreciate you coming back to share this test. I've been debating trying this myself on my Brazos, and this answered all my questions. Thanks!
Oh, thanks. I know I could have done more, but it would have probably involved all sorts of things I wasn’t willing to do in the first place, so I stuck w/ what I know. Thanks for watching!!
HES BACK
Great video and experiment! Just the kind of stuff I like to experiment with myself.
Thanks, bud!
Found my cook I did was really extended with a baffle. It pushed too much of the heat over the top so everything from the top got heat while the ( flat) didn’t. I ended taking the inverted baffle out 10 hours in to get more even heat and the point started to catch up. Was axp 30* difference between the top and bottom of the brisket
Very interesting. I wonder if that’s why mine took it so long. If you look at the stall temps in the video, the flat was at a lower temp, which is not common in my experience. I had thought it was just me being rusty. Lol! Or the fact that it was a 16# brisket, which is a bit larger than what I typically cook. I guess we’ll see next cook. Thanks for the information and thanks for watching!!
The music at the beginning was perfect😃Actually the music throughout this was perfect😁Awesome outdoor fireplace🔥That brisket looked delicious😋No difference with the Inverted Baffle😫Now you know👍🏻Merry Christmas to you and your family🎅🏻🤶🏻🎄ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Thanks, Fred! Merry Christmas to you too!
I'm baffled...? Have a Merry Jon, to you and the family.
lol! Same to you!
Hi Jon! Great to see You back brushing off the cobwebs and burning off the grates of this Metal Monster! 🤘
The "Heat Ramp"......I like it! Whether it worked or not, to your satisfaction......I know You will continue to try and crack the code......
whatever that may be. 😁 Great stuff as always my friend. Merry Christmas to You and the Family......Metal On! \🔥/
Same to you and Mrs HMB! 🍻
Man I love your videos! I watched your stack extension video so many times!! I had an Old Country Pecos that I modded the crap out of because the firebox was rotten. The firebox is 24x24x24. I added an upper grate in it for direct heat cooking while I’m smoking other things. The grate is also the same level as the inlet for the cook chamber. I’ve put my water pan there inside the firebox to slow down the radiant heat but allow humid smoke through to the cook chamber. I feel like it worked pretty well at keeping temp spikes at bay.
Very cool! Would be cool to see. Thanks for the kind words and for watching!
I wish TH-cam would let me post pics in the comments.
Welcome back it’s been awhile! I have the same exact smoker and did the same mods to mine except the fire bricks. I’ve wondered about the inverted baffle plate but don’t know how to weld. Thank you for making this video now I can sleep better at night!😁
Merry Christmas to you and your family!
Thanks! I’ve been curious about this one. I was a little optimistic, but it just didn’t make any noticeable difference. Thanks for watching!!
Thank You for this as I've been wondering about this.
Me too. I’m still wondering…. 😆
I think how most people do it is put the baffle between the rack support and the firebox hole. Which does affect the airflow. That’s the only way you will get the while rack though.
Yeah, I’ve seen a bunch of that. Different strokes for different folks. I’m just not willing to sacrifice airflow. Might as well use tuning plates, you know? It’s just not me. I appreciate you watching. I know it’s been a while
My milkshake through a coffee stirrer works great, btw! But thanks for doing this!
😂
I Was wondering where you been my bbq friend 👍🏽once again your knowledge is greatly appreciated 🙏🏽i think you have the right concept, i would say eliminate the ramp position of the deflector plate , move it behind that bar that holds that side of the grate and make the deflector plate sit in a straight up position, and maybe try a thicker piece of metal and maybe remove 6inches off the stack 👍🏽just my guess my brother 🙏🏽happy life to you and your family
I may give it a try in the name of science. Thnx for the support!
@@RaleighSmoke 👍🏽👍🏽👍🏽👍🏽👍🏽anytime, also keep the fire more towards the back of the firebox by the door and not up by the deflector opening 👍🏽keep the coals and wood on top of the grate that comes inside the firebox for better airflow, I use to struggle with just coals and added pieces of wood splits bieng just throwed in the fire box, it just gets too compacted for air flow.
Nice. Ive read some of the comments and can better understand how the air might be flowing.. 1 person suggested widening the throat from the firebox to the cook chamber which would spread that initial heat coming into the chamber.. another thought was the air draw.. ur pulling plenty of air but its floating more in the top of the chamber.. my thought is maybe a smaller diameter of exhaust pipe to help speed the airflow so the convection heated air would flow more over the point and flat instead of floating in the top of the chamber.. just a guess . Always fun tinkering... again. Thank you for this.. keep on keepin on.
I think if you lowered the airflow to greater stack effect, you would lose a lot of smoke flavor, but that’s at least from my understanding.
@@RaleighSmoke the airflow will always follow a curve ... the trick is to create enough draw so that the point( which in most cases would be facing the firebox) will cook evenly with the flat.. if the airflow is too high in the cook chamber and then suddenly drops over the flat, the flat will cook faster.. you want to draw air as close over the point and flat, if that makes sense, by creating a slightly faster draw so that the first part of the airflow curve isn't so high. anywhoo.. all good when cooking meat. Keep on keepin on
I have one on my pecos. It's in between the grate rack and chamber wall, pointing probably 80° upward and I can use the entire grate to cook. It actually runs 10° hotter on the stack end now making me want to add a collector. My stack extension is grate size and I have no fire bricks which is something I want to try next.
I'd suggest moving the baffle around and seeing how much it changes the cook.
Ok. Thanks. I might give it another shot and run a few tests
Good stuff. I tried this and found the same results a while back. But, I wonder now if it would be different with my insulated firebox and my stack being taller. I have to baffle my exhaust because it flows too much air the cook chamber won’t maintain heat. I wonder if this wouldn’t slow that flow down some. Jambo and Mauberg smokers have a scoop like this and they are top of the line for a reason. Me thinks I need to try it again! Thanks again, and good to see you back on.
Like I said, I think it can work, in theory. My guess is that these cookers are just not big enough to warrant a scoop. A 1k gallon? Sure. It had me wondering before I tried it tho. Thanks for watching!
Maybe I’m mistaken, but I assumed an inverted baffle is to push hot air up towards the top of the cooking chamber. That way you can render fat more quickly and not have to worry (as much) about heat scorching the bottom of the meat. I believe that’s one of the theories used in the Goldees M&M smoker design (referencing Mad Scientist’s review). I have followed your stack extension and baffle removal process and both have greatly increased cooking quality but the one problem I run into is getting a little crusty on the under side of the meat. I’ve also noticed that air becomes rather hot next to the stack, so I’d be curious if the inverted baffle could help even out the hot spot near the stack. Looking forward to seeing more content from you!
While a better flow of air above does help with render and bark, the air still has to naturally enter the chamber. An inverted baffle or ramp would, theory, direct the gasses up earlier, but we still rely on natural draft, accelerated by the stack effect. In smaller offset, the inverted baffle really doesn’t seem to make much of a difference. It may, though in a much larger cooker that is moving a larger volume of air. Thats what makes the most sense to me. If it was all about getting the heat at the top of the chamber, why wouldn’t everyone just put the firebox directly adjacent to the cook chamber? Something tells me it’s not.
As for the Goldie smoker, the macaroni Inlet is definitely interesting. I’m not sure it adds all that much. Certainly, the larger the offset the easier it is to manage a fire and to cook brisket evenly.
If you’re getting too high temperatures at the stack try adding a damper up there. You can use a block of wood, or a stove pipe end (They are pretty cheap at hardware store) to slow down the speed of the draw. That should help even temperatures.
Thanks for watching!
The rate of convection/airflow will move the hotspot. Faster airflow, hotspot moves to the left. Slower airflow, hotspot moves to the right. Baffled design has a small effect, but speed of airflow has a much bigger effect on where the hotspot is. Meanwhile, baffle design does have an effect on the amount of radiant heat hitting your meat.
True.
Have you tried a straight vertical baffle that way when the air flows and it goes straight up into the barbecue pit in over the food that should eliminate the hotspot at the very entrance of the grille
I’m about to…. STAY TUNED!!!
@@RaleighSmokeOk my pecos just came in if you do can you video the process
What do you think of the Lonestar Grillz Cabinet offset smokers?
Never cooked on one, so I can’t really say. Gravity feds are good for sheer volume. They are widely used on the completion circuit - probably because of volume. However, they lack the steady flow of air (convection) that can properly render fat. But that’s just my opinion…. and well, the Texas elite. Who really knows tho. 🤷♂️
I wish I was as cool as you
Well, you’re taller, so there’s that.
what did temp probes show at grate level as well as analog on the lid?
Idk. I wasn’t really watching and measuring stuff. Temperature is different than heat, is what I’ve been told.
Try the lawrys less sodium next time less salty still great flavor
Great advice! Thnx!
@RaleighSmoke also I only apply lawrys on the fat side best of luck!
Try putting in the area you thought would restrict too much. I promise it won't.
I may try it and run a few test…..