Old Country BBQ Pits Wrangler Smoker

[Phillip Waters]

I have one of these smokers I got from Academy Sports a year or so ago and I love it. I have turned out some really great Q' on it over the past couple of seasons. I have managed to learn the smoker's temp settings pretty good but I wonder if there may be some mods I could make that would make it cook even better. Any ideas?

BTW, I've lurked for several years but rarely post mostly because my ISP blocks this list to my home email and its a PITA to read it online IMHO.

Thanks in advance,

Phillip "Muddy" Waters

[Phillip Waters]

[Drew]

I don't have any specifics since I use a bullet smoker (WSM), but is there something that you want it to do better?  If it ain't broke, don't fix it! :)

Drew

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[Sherman Watkins]

We've had long discussions on pit modifications in the past.  As I recall, for the style of pit you have (I had to look up a picture on line) one of the primary concerns was adding/modifying the baffle between the firebox and the pit.  This was done mostly to even out the cooking across the whole grate. 

Some folks have seen fit to add some thermal mass to the pit itself (metal plates, fire bricks, whatever) to help even out temperature spikes.

I can't see the bottom of the chimney from the pic I found but sometimes folks adjust the where  the chimney ends to try to even out the temp too.

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Sherm
Smoking in Montana's Banana Belt

[ni...@parkaq.com]

Muddy!   Glad you are not lurking


Voice DROID ... voice typos....

-----Original message-----

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[Phillip Waters]

I just want it be the best it can be so I thought if there were some things I could do that could improve it I would. No complaints from me. Just wondering.

[Merrill]

Hey Muddy,
I have had two similar models.  I believe the stack on yours is on the side which is better for air flow than straight out the top.  The mods I have done are:
- lifted the fire grate up on gas grill stones.  This allows for better air flow under the fire if the grate if it is close to the bottom.
-  I made a heat baffle that extended out 10", with a slight downward angle for the entry into the cook chamber.  This evens the side to side temps and helps lessen the hot spot by the fire box.  I cut mine from sheet metal, but you can open up a pie tin or use an old cookie sheet quite nicely.
- I also found that a small charcoal box or sides on the fire grate can be helpful for better temp control.  This contains the fire and keeps it piled instead of spreading around the grate.

I learned these mods from several sources such as the FAQ and adapted them to my cookers.  Hope this is helpful.

Merrill

 

On 6/4/2013 8:54 AM, Phillip Waters wrote:

[Phillip Waters]

Perfect. Just what I was looking to find. Thanks a heap!

[Robert King]

Now we know why the word "Merrillitton" was invented! <G>

Robert King

[Merrill]

Anyone with a Merrilltood of smokers is truly blessed! My goal was to learn to smoke on pretty much anything, and I have been fairly successful. At one point in my life, I had 10 smokers and three grills in my garage.  Seven of the 10 smokers were unique designs and the other three were WSM's. I currently only have 6 smokers and three grills to allow the wife just a little bit of storage space for her stuff. ;)

Sent from my iPad