I added this same exact stack extension and while it did improve air flow my OKJ still just struggles with pulling air. That 3" diameter stack is just too small, thinking of fabricating a whole new pipe at least 5", 6" would be overkill for that size smoker. Nice video and thanks so much for sharing!
Oklahoma Joe's (like so many companies) got 3 things wrong with their design: 1) stack diameter 2) stack height 3) stack placement. I modified mine to 5" diameter, center of barrel placement and 6' 6" stack height. Now it cooks much more like me 250gal pit. Longer burn times due to being able use larger, fatter wood pieces. Much more consistent heat control and more even heat across the cooking surface.
Curious how you addressed the diameter issue. Do you think getting an extender that widens the diameter would help, or would the whole stack need to be widened?
@@GrubbsBBQ no. I’ve ordered all the ones online and the inside diameter is too small. The stack on the Anthem series has an outside diameter that’s just a bit bigger than 4”. I’ve tried all sorts of hardware store ideas like wood burning smokestack extensions that you have to snap in place to create the cylinder and are too tight or too big. I have yet to see one made for my smoker.
@@HungLikeScrat ok Bruce. I’ve had every kind of smoker. There’s no need to touch the damper on the exhaust of a small offset smoker. Heat is controlled at the firebox side. If you need to touch your exhaust damper you’re not managing your fire correctly. And that’s your own issue
@@HungLikeScrat lol ok. I built an ugly drum. Exhaust wide open and will run 18hrs straight holding temp. Smoking on Weber kettle. Exhaust wide open and smoke ribs while holding temps constant the whole cook. Use my other grill and setup to smoke if I want to. Exhaust extended down to grate level. Running exhaust wide open. Will hold temps constant for hours. Old new braunfels offset. Exhaust extended to grate level. Left wide open. Temp controlled at firebox. Holds temp where it needs to be. All smokers throwin blue smoke. Apparently I don’t know what I’m doing tho
Thanks man. I just bought one. You seem like a really nice guy. I hope your channel blows up.
I’m thinking about getting one for my OKJ, I just got my lavalock fire basket and a smoke stack lowering kit for it thanks for that info.
I added this same exact stack extension and while it did improve air flow my OKJ still just struggles with pulling air. That 3" diameter stack is just too small, thinking of fabricating a whole new pipe at least 5", 6" would be overkill for that size smoker.
Nice video and thanks so much for sharing!
I went to auto zone got a 16" extension tail pipe for 5.99 works like a charm !! Mine is a 3" in diameter also !!
That's freaking awesome.
Oklahoma Joe's (like so many companies) got 3 things wrong with their design: 1) stack diameter 2) stack height 3) stack placement. I modified mine to 5" diameter, center of barrel placement and 6' 6" stack height.
Now it cooks much more like me 250gal pit. Longer burn times due to being able use larger, fatter wood pieces. Much more consistent heat control and more even heat across the cooking surface.
Agree 100%
Curious how you addressed the diameter issue. Do you think getting an extender that widens the diameter would help, or would the whole stack need to be widened?
@@Decadent_Descent I fabricated a whole new stack.
Have same ext works well
Hey there my name is Bill Grubbs I’m from Arkansas and I have that works great
Let’s goooooooooo
I`ve always said................Size matters.🤣
True
Nobody still has made an extension for the OKJ Reverse Anthem Series
Wouldn’t it be the same?
@@GrubbsBBQ no. I’ve ordered all the ones online and the inside diameter is too small. The stack on the Anthem series has an outside diameter that’s just a bit bigger than 4”. I’ve tried all sorts of hardware store ideas like wood burning smokestack extensions that you have to snap in place to create the cylinder and are too tight or too big. I have yet to see one made for my smoker.
If you're leaving the damper wide open, you're doing it wrong.
Temp is controlled at fire side. Not the exhaust side. If you’re controlling temps using the exhaust ur doin it wrong
@@SD-pc6bg bless your simple heart.
@@HungLikeScrat ok Bruce. I’ve had every kind of smoker. There’s no need to touch the damper on the exhaust of a small offset smoker. Heat is controlled at the firebox side. If you need to touch your exhaust damper you’re not managing your fire correctly. And that’s your own issue
@SD-pc6bg LMAO.
Then you clearly never knew how to properly operate any of the smokers you've owned.
@@HungLikeScrat lol ok. I built an ugly drum. Exhaust wide open and will run 18hrs straight holding temp.
Smoking on Weber kettle. Exhaust wide open and smoke ribs while holding temps constant the whole cook.
Use my other grill and setup to smoke if I want to. Exhaust extended down to grate level. Running exhaust wide open. Will hold temps constant for hours.
Old new braunfels offset. Exhaust extended to grate level. Left wide open. Temp controlled at firebox. Holds temp where it needs to be. All smokers throwin blue smoke. Apparently I don’t know what I’m doing tho