Olie Malit
New member
hi this is my new post and i am a proud weber smokey mountain owner.
i originally got started smoking meat on my propane grill doing it that way. i have the duo chargriller so i bought the firebox for the charcoal side. i got frustrated how hot one side was than the other so i built a baffle. with the huge baffle i made, the smoke wouldn't go over 200 degrees on either side (both the same) i got frustrated and came across the propane conversion website of www.gassmoker.com. the guys told me i would waste a **** of alot more gas on a offset than a verticle. but would work wonders if you wanted to smoke fish at the 150 degree range. and that is what i mostly only use my offset for now is fish for the very slow smoking. but i almost wanted a solo/pure smoker as well.
i purchased the mini-v conversion for the weber, then purchased the weber from amazon.com. when i first did the conversion i was actually unpleased with it because with the slightest flame, the flame would go out. the guy who built it said you have to let the spent gasses go out for the flame to stay on.
knowing this, i now have a 3/8 hole in the charcoal pan (figured out putting the burner on the charcoal rack that the inlet tube can just get fed thru the intake vents) and i thought drilling 3 each 1/4 extra holes in the exhaust would give it the more exhaust it needed. by the time i now have a 3/8 hole in the bottom assembly and 3 ea 1/4 holes in the lid.
with that done, the only thing i accomplished was the tiniest flame possible wouldn't go out but anything more, the flame would still go out. the smallest flame isn't enough to heat up the can and create smoke and put the temp very high at all. with the smallest flame, the wind can blow it out as well.
i went thru a few smoking figuring out that i just had to cock-eye the hood onto the body section to get the flame high enough to cook the food and the flame not go out. i didn't like this.
i went to ACE Hardware, and told/show somebody there what i had to work with (they have the 22.5 wsm there). he showed me that i could use some window stoppers that had wing nuts on there. i wanted to see if i could just use 1 or 2 to prop up 1 side of the lid. nope, could barely get the thing hot enough to go to 190-200 with the flame not going out. so i put 4 of them on there to keep the entire lid up about 1/8 of an inch up. now i can get the smoker to 275 degrees without the flame going out (i haven't tried any hotter. however, alot of smoke does go out that 1/8 inch gap, but smoke is still going out the top exhaut vent now that i have 6 holes in it now. should i partially close that since i got alot of smoking out of the opening crack? IS MY MEAT GETTING ENOUGH SMOKE STILL ON THE TOP RACK? WHAT DO YOU GUYS THINK?
with this being said, the only thing i'm not happy with is that the water pan is so freakin deep (7.25) i cannot change out the smoke cans without lifting the body off the smoker. to do this, i also have to take off the lid with it resting on window stoppers. doing this, i'm losing all thath eat from the last 2 hours. the smoke can will last about 2 hours. i want to be able to change smoke cans without lift the whole body. so here is my questions, will getting the brinkmann charcoal pan give me enough clearance or so i can take the pan out. it looks like if i have 2 more inches i'll have enough room to take out the can. i think the forum says the brinkmann pan is 5.25 and still maintain 2 galloons of water.
however, if this doesn't work, will the old 1 galloon pan work in the current model? i know on the replacement part sch, it says it has different rack straps. that'll give me 4 more inches of room and should definiately give me enough room to take out the smoke can, but now i can't go more than 2hrs not watching the water level. and i'm purely over night smoker while i sleep and wake up every 2-4 hours.
please give me your inputs on my situation/situations.
i'm also wanting to weld up those added i made just in case i wanted to take it camping and use charcoal. i do like the ease of the propane. i also just bought a 10 galloon tank for it.
i originally got started smoking meat on my propane grill doing it that way. i have the duo chargriller so i bought the firebox for the charcoal side. i got frustrated how hot one side was than the other so i built a baffle. with the huge baffle i made, the smoke wouldn't go over 200 degrees on either side (both the same) i got frustrated and came across the propane conversion website of www.gassmoker.com. the guys told me i would waste a **** of alot more gas on a offset than a verticle. but would work wonders if you wanted to smoke fish at the 150 degree range. and that is what i mostly only use my offset for now is fish for the very slow smoking. but i almost wanted a solo/pure smoker as well.
i purchased the mini-v conversion for the weber, then purchased the weber from amazon.com. when i first did the conversion i was actually unpleased with it because with the slightest flame, the flame would go out. the guy who built it said you have to let the spent gasses go out for the flame to stay on.
knowing this, i now have a 3/8 hole in the charcoal pan (figured out putting the burner on the charcoal rack that the inlet tube can just get fed thru the intake vents) and i thought drilling 3 each 1/4 extra holes in the exhaust would give it the more exhaust it needed. by the time i now have a 3/8 hole in the bottom assembly and 3 ea 1/4 holes in the lid.
with that done, the only thing i accomplished was the tiniest flame possible wouldn't go out but anything more, the flame would still go out. the smallest flame isn't enough to heat up the can and create smoke and put the temp very high at all. with the smallest flame, the wind can blow it out as well.
i went thru a few smoking figuring out that i just had to cock-eye the hood onto the body section to get the flame high enough to cook the food and the flame not go out. i didn't like this.
i went to ACE Hardware, and told/show somebody there what i had to work with (they have the 22.5 wsm there). he showed me that i could use some window stoppers that had wing nuts on there. i wanted to see if i could just use 1 or 2 to prop up 1 side of the lid. nope, could barely get the thing hot enough to go to 190-200 with the flame not going out. so i put 4 of them on there to keep the entire lid up about 1/8 of an inch up. now i can get the smoker to 275 degrees without the flame going out (i haven't tried any hotter. however, alot of smoke does go out that 1/8 inch gap, but smoke is still going out the top exhaut vent now that i have 6 holes in it now. should i partially close that since i got alot of smoking out of the opening crack? IS MY MEAT GETTING ENOUGH SMOKE STILL ON THE TOP RACK? WHAT DO YOU GUYS THINK?
with this being said, the only thing i'm not happy with is that the water pan is so freakin deep (7.25) i cannot change out the smoke cans without lifting the body off the smoker. to do this, i also have to take off the lid with it resting on window stoppers. doing this, i'm losing all thath eat from the last 2 hours. the smoke can will last about 2 hours. i want to be able to change smoke cans without lift the whole body. so here is my questions, will getting the brinkmann charcoal pan give me enough clearance or so i can take the pan out. it looks like if i have 2 more inches i'll have enough room to take out the can. i think the forum says the brinkmann pan is 5.25 and still maintain 2 galloons of water.
however, if this doesn't work, will the old 1 galloon pan work in the current model? i know on the replacement part sch, it says it has different rack straps. that'll give me 4 more inches of room and should definiately give me enough room to take out the smoke can, but now i can't go more than 2hrs not watching the water level. and i'm purely over night smoker while i sleep and wake up every 2-4 hours.
please give me your inputs on my situation/situations.
i'm also wanting to weld up those added i made just in case i wanted to take it camping and use charcoal. i do like the ease of the propane. i also just bought a 10 galloon tank for it.
