Since the Mrs. won't let me buy a new one yet(haven't even had this one a year). I want to see what you guys are using and any "custom" touches you have done to improve performance.
This is the standard New Braunfels offset smoker from Academy. Propane conversion to the firebox. I have a cast iron skillet sitting on lava rocks that I put the wood in. I'm not 100% satisfied with this setup but couldn't get a good steady temp using charcoal and wood. Now I can maintain a solid constant temp this route.
The main body has baffels to block and direct the heat down and under the cooking rack. I also have two caserole pans(aluminum) placed upside down with holes punched in them to allow smoker to dissapate throughout the smoker.
Below the aluminum pans are some bricks. The bricks serve no purpose but to act as heat sinks. When I open the door all the heat escapes. These allow the temp to come back up much faster.
Last but not least are the two digital thermometers. One toward each end set about an inch off the cooking surface. I use these to keep track of the hottest and coldest parts of the cooking chamber.
So share what you guys use and any tricks you have done to improve your smokes.
This is the standard New Braunfels offset smoker from Academy. Propane conversion to the firebox. I have a cast iron skillet sitting on lava rocks that I put the wood in. I'm not 100% satisfied with this setup but couldn't get a good steady temp using charcoal and wood. Now I can maintain a solid constant temp this route.
The main body has baffels to block and direct the heat down and under the cooking rack. I also have two caserole pans(aluminum) placed upside down with holes punched in them to allow smoker to dissapate throughout the smoker.
Below the aluminum pans are some bricks. The bricks serve no purpose but to act as heat sinks. When I open the door all the heat escapes. These allow the temp to come back up much faster.
Last but not least are the two digital thermometers. One toward each end set about an inch off the cooking surface. I use these to keep track of the hottest and coldest parts of the cooking chamber.
So share what you guys use and any tricks you have done to improve your smokes.
