r/BBQ • u/tough_sailor_be • 19h ago

[Question][Tools] Hidden gem?

Post image

Found this offset smoker/bbq in the hangar of my girlfriend’s grandfather. Bit dirty but after smoking few times on my kamado I would like to give this a try.

Do you think this is a good model or would there be some minors about this? The smoke and heat can enter the horizontal smoke chamber through a horizontal plate which has holes on the side. (Will take photos of it later).

I was thinking those holes maybe need to be widened or drill more holes for more air flow

77 Upvotes

98% Upvoted

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7

u/Werrrnstrom 18h ago

Vertical section will end up being cooler than the horizontal, so make sure you take the time to learn the different heat zones

1

u/Prestigious_Bar_280 4h ago

And do plan for drip down in the vertical unit, meat under meat is generally no good because of dripping. Some things you can do and some you cannot.

3

u/MTMax5-56_45-70 18h ago

Hell yes give it a try. That would be a fantastic project 👍🏼
How's the inside look?

3

u/TruthImaginary777 12h ago

Break out the power washer, clean it up and get to smoking!

2

u/DPileatus 10h ago

Somebody put a lot of thought into, and spent a lot of time building this... I'm sure it works well.

1

u/Puzzled_Professor422 10h ago

HOLY GRAIL SPOTTED

WOWW

1

u/Werm_Hatt 8h ago

what's the thickness on the steel? on the left, is there a door or vent for air to come in when the lid is closed? how large is the opening from chamber 1 (low left) to chamber 2 (middle), can you share a pic?

Should be great for smoking but may need modifications. I'd start with adding a pipe to the exhaust stack, maybe another 4-5'?

I'd also clean and season it before cooking anything. Power wash, then wire brush, then power wash again. Once clean rub down it down, inside and out, in beef tallow and take a weed burner to heat it to just smoking. After that, rub down the inside again then start a small fire, slowly building to a large fire, and let that run for a few hours. Should be good to go after that.

1

u/MattManSD 8h ago

multi heat zone smoker? Hell yes. Brisket in the main box, ribs and chicken in the vertical

1

u/SnoDragon 6h ago

The nerd in me says to tell you to get a 4 zone/probe, and place them on holders in all the spots. Then run a main chamber fire in 225, 250, 275, and finally 300 increments.

Then do the biscuit test, and have fun!

Edit: just realized that by main chamber, I mean middle. The fire box is also a grill, so don't forget the end coals after the BBQ stuff is off. Grilled veggies are always a great side while the meat rests!

1

u/Prestigious_Bar_280 4h ago

I would drill and mount gauges all over the puppy, at the points where the meat would be. Big believer in measuring the temp right where the meat is. I have never used the vertical stack but have ruined some meat by not accounting for drip in other units. Chicken dripping on ribs...no bueno.