Nice job! I modified my OKJ stack as well, removed the 3" stack, added a 4" stack and lowered it to grate level. I didn't add the collector went with a 4" elbow (like Goldies BBQ pits). I will say without a doubt so far it's made a big difference. The air draw is much more pronounced. I am able to hold temps longer, more consistent and the splits catch much faster on reloads.
Exactly, that's what I've been saying all along, but there are still a lot of naysayers out there that think these mods are pointless. The thing is with mods like this. We now have a smoker that works like a $2000 smoker for under $600.
Thanks for documenting your mods on the Oklahoma Joe smoker. I am considering adding a smoke expansion chamber on mine. What are the dimensions of the hole you cut into the smoker. Thanks for sharing your channel.
My smoker is not stock. I made modifications to it, so it draws really hard. I do not have to have my intake open very far to get a good clean burn. That also allows me to get longer Burns between loads of wood.
@@killintime7408 fire requires three main elements,heat, fuel,and oxygen, with your vent shut that tight, it will not be an open flame,but glowing coals
Hi....my friend is doing this project on my smoker as we speak....i will check your other videos and check temps when i get it back......question my friend....are you using tuning plates? i purchased some before the project.....wanted to ask what your doing on that subject....thanks you!!
@@killintime7408 Hello, I cant seem to find a vendor for the pipe (smoke stack) here in Az, i'm looking for a 5 to 6 inch diameter either 14 G or 12 G. Any ideas i can find this thats reasonably priced?
Check with construction companies that do sprinkler systems indoors. For fire suppression. A lot of times they will have scraps left over and it might just give them to you.
That white billowing smoke is not clean smoke. Clean smoke is almost invisible with just a slight bluish tint. the reason your smoker is holding that temp steady that long is because your heats coming from the coals and your wood is probably just smoldering. there's no way that log is burning cleanly with that vent almost all the way closed.
Clearly you don't know what you're talking about. Because there's not white billowing smoke coming out of it. You need to check out mad scientists Barbecue. He describes the type of smoke You need. I know what type of smoke is bad Smoke, what you see in this video is not bad smoke. I had a nice fire in the box at the time of this video. Not just coals, actual wood burning. Been smoking with this unit for 2 years now, Holding temps just fine. I can get the same tasting food with that smoke that you get with your light blue clear smoke. And that vent has to be that far closed. Because with all The Mods I've done to this. It draws air like crazy. If I open it up any more than that, it sounds like a torch.
Nice job!
I modified my OKJ stack as well, removed the 3" stack, added a 4" stack and lowered it to grate level. I didn't add the collector went with a 4" elbow (like Goldies BBQ pits). I will say without a doubt so far it's made a big difference. The air draw is much more pronounced. I am able to hold temps longer, more consistent and the splits catch much faster on reloads.
Exactly, that's what I've been saying all along, but there are still a lot of naysayers out there that think these mods are pointless. The thing is with mods like this. We now have a smoker that works like a $2000 smoker for under $600.
I like the way you did your stack and fire box, I'll probably do the same to mine this fall!
It's definitely worth it!
How often did you find you were adding splits? Next video plz video your fire management if you could.
I add splits about every 2 hours. I can put enough wood in this to maintain my temperatures for several hours.
Thanks for documenting your mods on the Oklahoma Joe smoker. I am considering adding a smoke expansion chamber on mine. What are the dimensions of the hole you cut into the smoker. Thanks for sharing your channel.
I cut an 11" by 5" opening in the end of it, and I cut it, so that the opening sets an inch below the cooking grate.
Thanks for the information
The 4" stack how tall did you guys make it?
@@jascu007 same height as the smoke chamber is long, thirty five inches
How do you get a clean burn with vent that closed?
My smoker is not stock. I made modifications to it, so it draws really hard. I do not have to have my intake open very far to get a good clean burn. That also allows me to get longer Burns between loads of wood.
@@killintime7408 fire requires three main elements,heat, fuel,and oxygen, with your vent shut that tight, it will not be an open flame,but glowing coals
I know what fire needs to burn, as I heat with wood. But these units are not sealed , they draw air from more than just the vent.
Wish I could weld stuff like that
It's not hard, get yourself a small welder and just practice.
Is this possible for someone with no prior welding experience?
If you have a welder this is the best way to learn, just jump in and do it. And get some pointers from some friends that know how to.
Just subrscribed. First video of yours I’ve seen. Is there a link to the modifications?
I do have videos of the modifications but they're not in detail, I just show the different stages of me making the modifications.
Just found them. Thank you.
Hi....my friend is doing this project on my smoker as we speak....i will check your other videos and check temps when i get it back......question my friend....are you using tuning plates? i purchased some before the project.....wanted to ask what your doing on that subject....thanks you!!
No, I am not using tuning plates. I haven't had the need for them, I have even temperatures throughout the smoke chamber.
@@killintime7408 thank you for your insight....i am hoping i wont be using them any more
where did you buy the steel and was it expensive?
Local supplier here where I live. I think I had a total of 60 bucks into all the steel.
@@killintime7408 Hello, I cant seem to find a vendor for the pipe (smoke stack) here in Az, i'm looking for a 5 to 6 inch diameter either 14 G or 12 G. Any ideas i can find this thats reasonably priced?
Check with construction companies that do sprinkler systems indoors. For fire suppression. A lot of times they will have scraps left over and it might just give them to you.
Nice job!
Thank you
That white billowing smoke is not clean smoke. Clean smoke is almost invisible with just a slight bluish tint. the reason your smoker is holding that temp steady that long is because your heats coming from the coals and your wood is probably just smoldering. there's no way that log is burning cleanly with that vent almost all the way closed.
Clearly you don't know what you're talking about. Because there's not white billowing smoke coming out of it. You need to check out mad scientists Barbecue. He describes the type of smoke You need. I know what type of smoke is bad Smoke, what you see in this video is not bad smoke. I had a nice fire in the box at the time of this video. Not just coals, actual wood burning. Been smoking with this unit for 2 years now, Holding temps just fine. I can get the same tasting food with that smoke that you get with your light blue clear smoke. And that vent has to be that far closed. Because with all The Mods I've done to this. It draws air like crazy. If I open it up any more than that, it sounds like a torch.
Hiw tall is that stack?
36 inches, but 30 inches would probably work well.
In the process of replicating this right now as I type this
Can you build me one ?
I would if you lived in Michigan, but shipping something like this would be difficult.
@@killintime7408 trying to find a local metal shop.
@@killintime7408 where in Michigan do you live?