Brick Offset & Vertical Smoker with Outdoor Kitchen

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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by BigPete » February 19th, 2021, 8:02 am

dacolson wrote:
February 18th, 2021, 8:16 am
Good idea. Change one thing at a time, right?
Yep and also a bit of 'the path of least resistance' :D



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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by BigPete » February 20th, 2021, 9:09 am

Ok so I learnt something new today about the vertical smoker. I used some old steel and firebrick to make a baffle. Closed off the chimney half, 1 full chimney of charcoal 2 small splits and cracked the door an inch. The door thermometers barely registered anything above 20degC. However the probes were fairly consistent as can be seen on the graph. That said it was never hot enough to smoke with (didn't hit 80degC). 2 chimneys in the next try I think
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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by dacolson » February 20th, 2021, 9:23 am

Cool. I bet it’ll take a while to heat that mass up.


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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by hogaboomer » February 20th, 2021, 10:19 am

I don't even bother with door thermometers, anymore. They do look cool, though.


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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by Dirtytires » February 20th, 2021, 11:10 am

I wonder how much heat you are loosing out the door...might be time to cut those vents in. Either way, sounds like you need a bigger fire.



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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by BigPete » February 22nd, 2021, 3:18 am

dacolson wrote:
February 20th, 2021, 9:23 am
Cool. I bet it’ll take a while to heat that mass up.


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I just did a leg of lamb on it and it took about 90mins to fully heat up. (FB is still warm 17hrs later) The door thermometers only read 100degC by the end (4.5hrs from starting) - garbage! Managed to keep the fire quite clean all things considered and had a nice smoke ring, it was edible but cant say I enjoyed the flavour profile. Though it had been marinated in garlic which I'm thinking might have resulted in the slightly bitter taste. :(
hogaboomer wrote:
February 20th, 2021, 10:19 am
I don't even bother with door thermometers, anymore. They do look cool, though.
Yep, just looks like a storage cupboard without them :D
Dirtytires wrote:
February 20th, 2021, 11:10 am
I wonder how much heat you are loosing out the door...might be time to cut those vents in. Either way, sounds like you need a bigger fire.
I thought of this comment when I was cooking and put a spare probe by the FB door jam to just see what sort of temp the air coming out was - approx 120degC. I'm not sure how i'm going to cut the vents as the whole door is cross braced from the rear with angle steel? (the largest vent would be around 50mm diameter) but yes you were spot on, 2 chimneys of charcoal and oak/cherry splits every 15mins or so was what was needed to keep the temp up.
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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by dacolson » February 22nd, 2021, 12:00 pm

I always associate bitter taste from bad smoke. There should be almost no color to the smoke coming from the pit. Do you have room inside your FB to preheat wood before it goes on the coals?

You could put butterfly vents - round vents - in between your cross braces.


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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by BigPete » February 22nd, 2021, 1:35 pm

dacolson wrote:
February 22nd, 2021, 12:00 pm
I always associate bitter taste from bad smoke. There should be almost no color to the smoke coming from the pit. Do you have room inside your FB to preheat wood before it goes on the coals?

You could put butterfly vents - round vents - in between your cross braces.


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Yep all the wood was heated at the side of the FB. When I threw one on the fire it caught instantly, smoke for the majority was a thin blue, mostly only visible against a dark background of some near by trees (not visible against the sky).

Yea those could work, though I'll fully admit I'm dreading drilling any more holes lol =))



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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by SheffSmoker » February 22nd, 2021, 2:49 pm

I haven't done any lamb yet. I love it - it's one of my favourite meats, but for some reason I'm not convinced I will enjoy it on the smoker.



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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by dacolson » February 22nd, 2021, 3:55 pm

BigPete wrote:
February 22nd, 2021, 1:35 pm
dacolson wrote:
February 22nd, 2021, 12:00 pm
I always associate bitter taste from bad smoke. There should be almost no color to the smoke coming from the pit. Do you have room inside your FB to preheat wood before it goes on the coals?

You could put butterfly vents - round vents - in between your cross braces.


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Yep all the wood was heated at the side of the FB. When I threw one on the fire it caught instantly, smoke for the majority was a thin blue, mostly only visible against a dark background of some near by trees (not visible against the sky).

Yea those could work, though I'll fully admit I'm dreading drilling any more holes lol =))
Lol. Yes. I wouldn't drill these. You'll want maybe 4 - 6" diameters. Maybe use a torch/plasma instead. https://smokerbuildermfg.com/collection ... eel-damper


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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by BigPete » February 23rd, 2021, 2:30 am

SheffSmoker wrote:
February 22nd, 2021, 2:49 pm
I haven't done any lamb yet. I love it - it's one of my favourite meats, but for some reason I'm not convinced I will enjoy it on the smoker.
I've done it twice before, one for the Xmas dinner and one for a tagine. Both were with charcoal and a few chunks of hickory. Both came out decent, but on reflection I think I do prefer the flavour from the rotisserie and direct heat.
dacolson wrote:
February 22nd, 2021, 3:55 pm
BigPete wrote:
February 22nd, 2021, 1:35 pm
dacolson wrote:
February 22nd, 2021, 12:00 pm
I always associate bitter taste from bad smoke. There should be almost no color to the smoke coming from the pit. Do you have room inside your FB to preheat wood before it goes on the coals?

You could put butterfly vents - round vents - in between your cross braces.


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Yep all the wood was heated at the side of the FB. When I threw one on the fire it caught instantly, smoke for the majority was a thin blue, mostly only visible against a dark background of some near by trees (not visible against the sky).

Yea those could work, though I'll fully admit I'm dreading drilling any more holes lol =))
Lol. Yes. I wouldn't drill these. You'll want maybe 4 - 6" diameters. Maybe use a torch/plasma instead. https://smokerbuildermfg.com/collection ... eel-damper
Man if I buy another piece of equipment it'll come with a free divorce haha. 4x over budget right now #-o



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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by dacolson » February 23rd, 2021, 8:12 am

Hahahaha. I’m laughing with you Pete, not at you. I get it.


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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by Cole Leffert » February 23rd, 2021, 4:27 pm

My smoker is very similar to yours. I have not put my vents in my FB door either. I wanted to do a few burns to get an idea of how much air I would need. So I have been just opening my door like you to control my fire. If I closed my door my fire would start so smother and it would start to burn more efficient as I opened the door BUT there became a point where my fire would be burning great but I would start to loose temp in my CC! I'm assuming I started to bring in more air than my fire could heat! There was that sweet spot where I could have the fire burning great but not cool my CC. It did not take much to go to far open! It also takes me about 4 hours before everything becomes really stable, I'm assuming that is when my smoker is fully heated up. Hope that helps!



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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by Big T » February 23rd, 2021, 9:31 pm

Cole Leffert wrote:
February 23rd, 2021, 4:27 pm
My smoker is very similar to yours. I have not put my vents in my FB door either. I wanted to do a few burns to get an idea of how much air I would need. So I have been just opening my door like you to control my fire. If I closed my door my fire would start so smother and it would start to burn more efficient as I opened the door BUT there became a point where my fire would be burning great but I would start to loose temp in my CC! I'm assuming I started to bring in more air than my fire could heat! There was that sweet spot where I could have the fire burning great but not cool my CC. It did not take much to go to far open! It also takes me about 4 hours before everything becomes really stable, I'm assuming that is when my smoker is fully heated up. Hope that helps!
This is something that is hard for most of us to wrap our mind around but if the air being drawn into the fire box bypasses the coalbed it drops the temperature in the cook chamber instead of raising it. This is the reason that guys always recommend putting the intakes at or below the fire basket, it forces the air over/thru the coals and heats the air which increases the temperature in the cook chamber. Also if you have major leaks on the CC door it can draw cold air into the CC, that's the reason most guys use gaskets. If you can see smoke leaking out while the cooker is coming up to temp and establishing a draft it'll suck cold air in through those same places once it starts drafting. As one of the founding members of the forum used to say to build a well performing cooker that you can easily control, you must control all of the airflow, both in and out.


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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by Dirtytires » February 24th, 2021, 10:20 am

Well said...



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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by BigPete » February 24th, 2021, 2:50 pm

Funny you all said this as I've spent all afternoon sealing around the CC door frame and prepping for a gasket to go on shortly :)



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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by BigPete » February 27th, 2021, 4:36 am

BigPete wrote:
February 24th, 2021, 2:50 pm
Funny you all said this as I've spent all afternoon sealing around the CC door frame and prepping for a gasket to go on shortly :)
Spoke to soon... The 8mm rope seals I have don't allow the door to close FFS

They do make a 6mm one but I suspect that will also be too big.



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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by SheffSmoker » February 27th, 2021, 7:27 am

There's the flat stick on type too, Pete. I've used that on my offset CC door. It's approx 4mm thick uncrushed.



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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by Dirtytires » February 27th, 2021, 10:53 am

The door seal thickness needs to be taken into account before the hinges are welded on. If you need a seal it might be worth your time to reconsider a hinge placement.



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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by BigPete » February 27th, 2021, 11:10 am

SheffSmoker wrote:
February 27th, 2021, 7:27 am
There's the flat stick on type too, Pete. I've used that on my offset CC door. It's approx 4mm thick uncrushed.
Oh that could work, will go Google a bit.
Dirtytires wrote:
February 27th, 2021, 10:53 am
The door seal thickness needs to be taken into account before the hinges are welded on. If you need a seal it might be worth your time to reconsider a hinge placement.
Yep, I had gapped the door originally but with it twisting it screwed it all up. The FB door was clamped and doesn't have a seal (just metal on metal) and there's not a drop of smoke that comes out!

Here's today's progress. Also my regulator has dropped to 0psi but when I disconnected it there was still a fair blast from the tank. No porosity on the welds either. Not sure to keep using it till the welds turn to garbage or just orders new bottle.
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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by SheffSmoker » February 27th, 2021, 12:33 pm

I got the Lanucn BBQ seal strip from Amazon, Pete. £12.99 for a twin pack.



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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by BigPete » February 27th, 2021, 1:10 pm

SheffSmoker wrote:
February 27th, 2021, 12:33 pm
I got the Lanucn BBQ seal strip from Amazon, Pete. £12.99 for a twin pack.
Perfect thanks, will have a nosey!



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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by dacolson » February 27th, 2021, 5:33 pm

Looking great! Will that be offset heat coming from your FB or direct heat?


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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by BigPete » February 28th, 2021, 4:20 am

dacolson wrote:
February 27th, 2021, 5:33 pm
Looking great! Will that be offset heat coming from your FB or direct heat?


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The plan is that is can be both. For the offset I can just fire up the FB or alternatively dump the coals straight on the firebrick or left the embers fall down from the hole on the right that the ember maker can sit over.



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Re: Brick Offset & Vertical Smoker with Outdoor Kitchen

Post by BigPete » February 28th, 2021, 10:13 am

Sorry forgot to add, I had planned on making it reverse flow with some baffles but I'm wondering if it's worth the effort or not. Though if I don't make it reverse flow the chimney collector could bump into the ember maker which would mean it doesn't work.



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