Can $50 in smoker mods make my cheap offset as good as a premium smoker for WAY less $$$?

I put the best smoker mods available for under $50 bucks on my cheap offset smoker (Oklahoma Joes Highland) to find out with a few simple mods we can unlock performance normally reserved for premium backyard offsets costing thousands more.
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Chapters
00:00 - Price vs quality debate
01:19 - Why small / cheap offsets are more difficult
04:15 - Best mods for cheap offset smokers (my plan)
04:53 - How to insulate a cheap offset smoker firebox
09:03 - Fix uneven cook chamber temps in a cheap offset smoker
10:37 - Fix stale smoke / lack of draw in a cheap offset smoker
13:08 - Rib re-cook with mods installed
16:06 - Did the COS mods work as expected?
UPDATE - New safer air intake lowering option that doesn't wast as much grill space - • Upgrade Your Offset Sm...
#SMOKINGDADBBQ #offsetsmoker #oklahomajoes

[@wesleydrew9242]

The best part of waking up before the kids on a Sunday morning is a relaxing cup of coffee and watching the best BBQ channel on KZbin.

[@SmokingDadBBQ]

Morning! Thanks Wes

[@donnybondeson318]

I will second this ☕️. Great review and analysis James

[@ronskidmore7236]

Can you give more info on where you got the stack extension?

[@markennes5208]

I too have the gasket around the cook chamber door, a significant extended chimney (like yours but four of them, 18" each, $8-$10 each on sale, Advanced Auto) with top left open (no exhaust damper), and fire bricks in the fire box, all of which helps. You have to start with charcoal to start your fire. Then add wood after the charcoal is well lit. This will give you the low temps. Trying to burn straight wood in this smoker will cause temps to be too high. Big smokers = wood. Small smokers = charcoal, then wood. Baffle plates installed below the grate will even out temps on the Highland from right to left although it will also reduce smoke on the right side. A baffle below the grate will also force heat and smoke down low and coax it to gradually rise up through the food rather than immediately up and over the food, eliminating the need of a right angle adapter at grate level on the left side. A firebox basket helps immensely with fire management to control temps - it really makes a big difference, much more than one would think. Fire bricks at the bottom of the cook chamber provide thermal density and help to minimize wide temp swings, but they must be carefully placed so as not to interfere with the draft - especially if you have baffle plates. A custom steel water pan made to fit the Highland will also help provide thermal density as well as to keep temps even right to left as it absorbs firebox heat without allowing heat to get around it. A welding blanket over the top, back side, and door of the cook chamber will minimize escaping heat radiating through the upper cook chamber walls. A second thermometer installed in the available port on the right side will help provide consistent evidence that your cook chamber is evenly heated from right to left. I've also installed a rubber temperature probe port on the left side which can handle four probes - two for grate level temp readings and two for meat. In all, I've spent $250 in mods on my Highland and I'm very happy with it. Your splits look a little thick for this smoker, I think the Highland prefers thinner splits to eliminate the white smoke, one or two at a time, length doesn't matter as long as it fits in the firebox. They must be laid one at a time on top of the lit coal bed. Thanks for posting!

[@noeltaylor3594]

I just bought the Char Griller Dakota, very similar to the OK Joe Highland. I'm in the process of insulating the cook chamber door. Will do the firebox also. With an established coal bed, how often are you adding splits?

[@markennes5208]

@@noeltaylor3594 I found it best to use thin splits - I typically heat them on top of the firebox first, then add one about every 20 mins or so, as I keep a close eye on the cooker temp. Here's a vid showing a successful brisket cook using a stock Highland. kzbin.info/www/bejne/h6m5Zaprl9iDp6s Good luck!

[@mukz007]

Hey chap , I'm not sure what that pipe at @9:59 is made of but I want to make sure everyone knows not to use Galvanized Steel. Either use straight Steel or Stainless. Zinc is a heavy metal and will ruin your body

[@masterchief7521]

Where does one get something thats not galvanized?

[@scottmishoe3490]

@@masterchief7521 steel shop

[@bobboyett3142]

The galvinized pipe is at the end of the stack, they will be no contmination

[@69Crimthann]

I really appreciated the information on the smaller splits and the insulated fire box. It really helped my cook. I need to fix my vent next.

[@davelindey8023]

Great video James. Your mods were right on point to my thoughts regarding a fix to your failed rib cook. As a retired metallurgist with heat treating experience the firebrick mod makes the most sense. It sucks to lose 6" of working space inside the cooker with the 90 elbow. Apart from fabricating and relocating the chimney exit I wonder if a floor vent fitting vs the elbow might recoup a couple of inches in the lost space.The use.of the heavy gauge muffler pipe as a chimney extender with the damper mod was right on point. In basic terms when heat treating our primary variables are time, temperature and atmosphere for optimum results for a given material. BBQ'ing food for all intents and purposes requires control of the same variables. Your mods obviously brought the performance of a budget tool closer to that of a premium tool. Inspiration to those wanting to get into the offset smoker game on a budget. Well done.

[@SmokingDadBBQ]

Thanks Dave

[@kennethschauer1801]

I've never had the problems your talking about, lovemy Oklahoma Joe's

[@insertmetalusernamehere]

I’m waiting on mine to be delivered. Even if OJ is considered a cheap offset smoker it’s an upgrade from what I had. I have used a barrel grill with a two zone fire as a makeshift smoker for years.

[@RaleighSmoke]

Well covered. Great explanations as well. Videos like these are very helpful for many who can’t afford a high priced cookers. 🍻

[@SmokingDadBBQ]

glad to help!

[@KOLORADO101Xx]

I’ve been smoking on my Oklahoma joes for about 4 months now with absolutely 0 experience. Didn’t realize I was jumping into the most difficult way of smoking meat out there. Glad to hear professionals agree

[@SmokingDadBBQ]

It’s almost as capable as pits costing 10x more but it’s a lot harder to achieve that

[@ArchieStandingBear]

Great video, I will definitely try the fire bricks for insulating the firebox. I had about a 60 degree F. difference from one end of my smoker to the other, and about 25 degree F difference between the upper chamber and the cooking grates before doing any modifications, and it was a chore keeping the fire from smoldering. I added an extension to my exhaust pipe, and put a thick metal water pan on the grates closest to the firebox. Ever since then, I have pretty much uniform cooking temps of about 2 degrees difference, without having to put in an a 90 degree elbow. That was the biggest game changer for me with an OK Joe Highlander. The water pan acts like a baffle, and the the extended exhaust improves draw. I am keen to try your fire brick idea to see if that extends my fuel efficiency, and saves me time fiddling with the fire every 15 to 30 mins.

[@flugames]

Love on how you thoroughly described insulated vs non insulated fireboxes thank you James!

[@SmokingDadBBQ]

Thanks

[@ac1dcs]

I currently have the Reverse flow highland and I decided to try these mods out (along with the other video with the updated video mod) because I was getting annoyed with how often I was having to baby it (way more than I should have I felt) I wanted to give my experience thus far (Will edit when I test more): Before I begin, I wanted to say thank you for testing this smoker out and giving everyone your feedback. I noticed a minimal amount of information when it comes to these smokers and I'm glad I stumbled upon this channel. I only tested this with a full chimney (briquettes) , because I wanted to see how the temps differed between zones and how long the fire (heat) would last. I setup three zones, far left, middle and next to the firebox. I also had a water pan in there to mimic a cook. Far left reached a max temp of 218, middle 209, right 239. I was losing heat roughly 10 +/- 3 degrees every ten minutes. After three hours, I lost an average of 70 degrees on from each zone, which I honestly don't think is that devasting considering it was all from one chimney. Obviously the temperatures would stabilize here and there but sometimes they would increase slightly giving the lower degree change after three hours. I have to say though, the firebricks addition is top notch. I went to check on the burn and although the ash had disrupted the burn of a couple of coals, those things were HOT (Over 500 degrees while the cooking chamber was 150). I would like to see how you managed the ash build up with the firebricks though. Next I will be trying a grate on top of the firebricks to see if it changes how they stabilize the temps without the heat source directly on them.

[@patwaldrip3774]

Try J B Weld it comes in various varieties to attach your screw holder for your exhaust extension, once it dries it is extremely strong. I love your modifications, I just purchased an Oklahoma Joes Highland Reverse Smoker from Home Depot. I get to pick it up October 30. When I ordered it, they had two in stock. I will use your modifications. Thank You, for sharing.

[@briandaffern5108]

I think your fire box mod was the biggest game changer allowing for a much cleaner burn. Nice job James.

[@SmokingDadBBQ]

Thanks Brian. Yes that worked great. The clip at the end was an hour or two after adding wood and it was still hot

[@knuterockknee]

Very cool mod.. I think there is a huge market for highlander upgrades. Looking into making fire collector with a 3.5 inch pipe. Going to add the fire bricks

[@cxbra]

The biggest thing ive learned to do since I dont have a wood splitter and the wood I get is in many different sizes... I start out with the HUGE pieces of wood directly onto a big coal bed of lit charcoals.. I aim for a starting temp if 400 degrees (with no food in the chamber). Once it burns clean and drops to 300 degrees, from then I manage the fire with only the small pieces of wood for the rest of the cook. Best method ive found for a clean burn AND long lasting burn (using oak wood). Best I can do for now. I really want to try that elbow out!! I just dont believe in using any gasket material unless its metal based I dont want take a chance of tasting that. Instead of using any gasket on my massively leaking chamber hood, I opened the lid while the grill was hot and pinched a piece of wood in between the lid and cook chamber and it sealed the leak all together. I think they dont leak until they get hot the first time grilling and the hinges slightly warp. I did that a year ago and the lid is sealed solid!!!

[@FOGOcharcoal]

It’s amazing how some simple changes can make such a difference

[@SmokingDadBBQ]

They sure helped. Thanks Ron

[@RumandCook]

Firebox mod was quite interesting. Nice vid! 🍻

[@SmokingDadBBQ]

Thanks! 👍

[@michaelpung4121]

I love the fire brick mod. I have an OKJ Highland reverse flow smoker with a few mods that have been working well for me but nothing done to the firebox. The fire brick thing gave me an idea and I have been looking into refractory cement which people use to glue fire brick together. It can also be used to form curved bricks as it is supposed to hold its shape during curing. I have an extra firebox for my smoker and I'm going to try making a mold inside the box and spreading some refractory cement on the bottom about an inch and a half thick to try it out. Wish me luck. 2:06

[@willwarro4054]

i just got a okj highland rev flo. and i.m kind of tossed between fire bricks with joint sealer. or your idea of cement. the bricks will have some air space under them unless i cut them into narrow lengths then bed them in some of rutlands bonding sealer. i think its 6 one half dozen the other. the bricks will allow to cover more side area which is what i'm leaning towards. i just don't want a smoker that weighs like a tank. i know that longhorn is a 270lb beast to move around empty.

[@johnfry5710]

Do you have any issues with uneven temps i notice the left and right sides of the rack are consistently 10 degrees higher.

[@adrianbaxmeyer7175]

Absolutely awesome mods!! I admit that I spent $50 on the stack extension as I don’t have the tools to saw an exhaust pipe… but that being said all mods were under $100 and after my first brisket I am amazed at how much easier fire management was!!! Hope you don’t mind a shout out to another channel, but I found the best way to hold my brisket overnight from Outnumbered BBQ after that easy cook! For the longest time I was holding in the oven (min temp 170 F… but actually registered at 187 F on my thermometer) overnight, but after watching Outnumbered BBQ’s video I bought a portable turkey roaster ($50 used on Amazon) that can warm as low as 120 F but I could hold at exactly 150 F for as long as I needed. Thanks again for the time you put into figuring out all these mods so I can pretend to be great smoker 😁

[@christophermarx344]

Thanks James, really appreciate your approach, just enough science to add validity and good common sense communication to get the points across. Having multiple grill types myself, this gave a good perspective on where an offset cooker would fit in my arsenal.

[@SmokingDadBBQ]

Thanks!

[@jeffferguson3572]

Hey, I really enjoy your videos. I purchased the OKJ in the US recently and have not cooked on it yet. I purchased the items you suggested and while prices have increased some, the retrofits will certainly serve me well. For the smokestack damper, I went to my local auto parts store and they connected me with a welder who spot welded the threaded screw to the extension I purchased. He did not charge me anything but I paid him anyway. It worked perfectly with the original spring and damper. Hope you found a good solution as well!

[@misledpoet]

A small U-bolt with a big(ger) bolt with a nut could be used for your damper. Drill 2 holes for the U-bolt to stick into your exhaust pipe. That'll hold the big bolt with the nut screwed on all the way up towards the head, with enough of a gap in the thread (between the nut and head) for the U-bolt to sit in. Hope that makes sense.

[@SainiBadwalUSA]

I have Oklahoma joe 1200 pallet grill. I put rotisserie kit on it and just put gasket for smoke leak. next one is I am making Hight adjustable grill grates v shaped.

[@Sheps246]

This was really impressive, thanks for the concrete information and changes you've done for such a good value!

[@SmokingDadBBQ]

Glad it was helpful!

[@karolybamli2529]

Wow! It helps me a lot! I was not even aware of what i have been strugling with! Thank you Sir!

[@SmokingDadBBQ]

Glad it helped!

[@LoneStarBackpacker]

Just found your channel…great tips!! Something I would like to suggest, remove the bark from the wood. The tannins in the bark that try to defend the tree from insects also impart bitterness in the flavor of what you’re smoking.

[@absoz]

I don’t have an offset and unlikely to ever get one, but that was very educational - I like knowing the differences between different types of bbq’s - obviously here, size is important

[@SmokingDadBBQ]

Thanks

[@CK-dt6nx]

Thanks for the video and time in testing! Will definitely give this a try!

[@BigPeter1313]

JB Weld High-Temp would have worked superiorly on mounting the all-thread. I hope that helps. I'm going to do all of these upgrades and perhaps machine the "down-spout" more similar to your Pro series off-set and bolt it in place with some of the felt/Nomex gasket in between to give more surface space for larger cuts like brisket. Great video!!👍👍

[@SainiBadwalUSA]

I just did the best mod to my smoker adjustable grill grates that go up and down.

[@paulthomas3782]

Well done James using your wealth of knowledge to improve the quality of cook Cheers.

[@xFinityGamingx]

Great video! Ive had a highland for 2 years with several mods. Baffle plate, extended stack, firebrick, and a welding blanket draped over the cook chamber.

[@SmokingDadBBQ]

Nice!

[@hardtruth2039]

I have a Chargriller grand champ. After sealed and seasoning she runs beautifully. I use the big chamber ash pan upside down as a tuning plate. I added a 24” section of chimney pipe and now there’s only 10-15 degree delta left to right. Very pleased with this $550 rig.

[@shawnkirsch]

@@hardtruth2039 what did you use to seal it?

[@joshgillming6387]

These are the types of tips, tricks and hacks that I need! Thanks so much!!!

[@SmokingDadBBQ]

thanks!

[@rustsweatbloodanddreams]

Try a large hose clamp/exhaust clamp to hold the screw. Another thing, not sure if it can contaminate your food, but galvanized pipe in the chamber doesn’t feel right. Love your content!!!

[@SmokingDadBBQ]

I was worried but enough I read seemed ok

[@TheCollinsElite]

I recently bought a pot belly wood burning stove for the garage during the winter, then one day while burning a fire and doing a cook on the offset I looked at both of them just there burning their fires and thought I wonder if joining these two so that the fire was a firebox length away would make a difference and guess what...those two have been together ever since, you need more distance from the cook chamber you could use a steel tube between the firebox and a dedicated burn box, this has been a game changer and an extended stack the draw is amazing but I'm telling you you just need a bit more space between the cook chamber and firebox I also welded a steel pipe and angle iron to my handle and matched with the felt gasket my oh my this baby cooks

[@joselucero368]

Loved the video, just got an OKJOE and will use many of your mods. One question I have is were you able to find a cover for your OKJoe after you extended the smoke stack?

[@hankt2792]

Go one step further to even out your cooking chamber temps by also lining the bottom the cooking chamber with fire bricks, Also, cover the outside of your cooking chamber with an insulation blanket or at minimum a welder's blanket.

[@SmokingDadBBQ]

Great idea!

[@Joseph-yh3uv]

im impressed also i was wrong it was slightly the pit but i do have a sugestion heat deflector

[@SmokingDadBBQ]

Right on

[@michaelwinge4327]

Thanks for the video, it was most helpful. I did the bricks in the fire box and the exhaust extension on my Highland Reverse Flow and had the smoothest cook yet. Very easy to maintain temperature.

[@mhuijs1615]

I just love your simple solutions!

[@SmokingDadBBQ]

Thanks

[@Fortenorte]

Great info and video! You said you cut off three inches from the exhaust pipe you purchased to reach the ideal height/length. What is ideal length you’re referring to? Is it an exact measurement or just something you’ve eyeballed that’s proportionate to the smoker size/smoke stack placement?

[@crashcopter6000]

Awesome! Any chance you have plans for working with a gravity fed charcoal burner? I'd love to see you put one against your Joe's. Thank you for the great content!

[@philtyrich1]

Hi James just wanted to give you a Super Huge thank you for this video I picked up a Oaklahoma Joe last summer for a really good price from a nice couple who really had no time to use it . It was Big upgrade from the Char Grill that I started out on . So first thing I came across with the Oaklahoma Joe was all the mods I was gonna have to do and how expensive it was gonna be this video cut that cost down Big Time and with the fact it's all stuff I can pick up at stores here in Ontario makes things even easier . Keep making those great vidoes much appreciated . Oh before I forget whats your take on the baffle mode some people put on their Oaklahoma Joe's .

[@charliewiggins4256]

JB Weld your screw to the pipe. I used the red/black two part type, Put jbweld on both pipe and screw, clamp and wait 48 hours, Remove clamp and finish JBweld the outside of the screw where the clamp was to add more security. Just make sure the surfaces are clean so it will stick.

[@CoolJay77]

Great work James, here as well as the improvement that you've made on the Akorn. The ultimate test for flavor would be to cook a brisket with no wrap in each your Carlisle and the modified OKJ, mostly running blue smoke, and check for quality of smoke flavor. Not that I am suggesting you put yourself to a 14 hour arduous task of feeding logs to OKJ in this weather.😀

[@SmokingDadBBQ]

Haha I did record a rib cook on this OKJ running charcoal for heat and wood for flavour like many suggested vs my Akorn

[@patmac1134]

Another smoker that you might want to take a look at is a Lang smoker. I have always wanted one, but it's really a bit outside of my budget. Your mods to the Oklahoma Joe (which is what I have). Thanks for the tips (I can't weld either)

[@ljalibi7265]

Excellent video and advice. Do you have links to purchase the items for modding the Highland?

[@TdSharp]

I've owned an okj for about 3 years now. I've tried all these except for the firebox mod you did. I'm gonna have to give that a try. Looks like it made a big difference for you

[@SmokingDadBBQ]

definitely worth a shot!

[@jwhome9319]

Good Job Smoking Dad! I have an OK Joe. I have done some other KZbin mods which have worked very well too. I noticed that you didn't use the grate in the firebox to raise the fuel above the box floor which allows air flow. Thats a problem. BUT, that said, I think that your idea of using the fire brick instead to insulate is a great idea. I will add that cheap mod! That will actually give more room in the box for me and aid in fire management I think! THANKS! It is really hard maintaining a consistent fire in the small fire box. I find I must add fuel every 30-45 min and watch the temp constantly for hours!! Eliminating the grate and a fuel basket using the fire brick should help immensely. Thanks again! Im gonna try it!! I saw the idea before for the "dryer" vent to the exhaust from the cook chamber to the exhaust. I rejected the idea of the vent from the grate to the exhaust stack. That reduces cook space! BUT, I did add a mod of a baffle from the firebox to the cook chamber. It was super cheap and easy and takes up zero cook chamber space. Just wrap a grate in aluminum foil and make a baffle from the fire box to the cook chamber by angling the baffle and directing heat and smoke down and across the cook chamber. I experience only a 10 degree difference from end to end. Very acceptable! There are expensive commercial baffles available, but a foil wrapped grate does the same thing for cents and no clean up!! I have no problem cooking 4 whole racks of ribs in the cook chamber. using the 3-2-1 method. More capacity if I use an additional elevated rack! More than I usually need. However: BTU is BTU, once wrapped there is no more smoke flavor induced! Smoke ribs in the OK Joe.for flavor...then wrap and complete in the house oven if additional ribs are needed! Good Job and thanks again for the ideas. I will be buying firebricks for my OK Joe this week!! You're da man!!

[@NewmanGT7]

Excellent video (as usual), I'm attempting the firebrick mod on my Oklahoma joe longhorn reverse flow as I type this out! If any other Oklahoma Joe Longhorn smoker is looking for a stack extension, this part will NOT fit, the longhorn exhaust pipe is 3.5" vs the 3" on the highland. I'm looking for a easy to buy extension, no luck yet, may hit a local muffler shop.

[@gearyyork131]

Great video! I just purchased my first Longhorn reverse flow and am excited to put these mods on. I’ve already put the exhaust pipe in my Amazon cart. I wanted to let you know, if you get a cable clamp small enough to hold your screw that would be a more secure way of connecting for your exhaust cover. Thanks again

[@SmokingDadBBQ]

Congrats

[@ScottysBackYardBBQ]

you need a baffle plate in front of your fire box. i use a square frying pan. blocks the fire front going straight into the fire box. i won may comps using an old brinkman offset from walmart using a few mods

[@charlesf4428]

First..You are circumventing the firebox design efficiency by building your fire on the bottom of the box. By installing one of the grates provided with the OKJ, you are raising the level of the fire closer to the chamber opening, and, you are able to scoop out the ashes under the fire during the cook. This provides more airflow and a more consistent fire. (I use the optional expanded metal box on top of the grate as well). This way you do not have to go through all the work of insulating the firebox with fire stones. Second..if you install a baffle in the bottom of your chamber, it negates the need for a chimney extender and the dryer vent (which in crazy in my opinion) The baffle does two things..it evens out the temperature in your chamber and directs the flow of heat to the smoke stack end. By directing the flow to that end, you do not need to modify the stack outlet. Those of you that have the OKJ Highlander, try these Mods..I assure good results!!

[@SmokingDadBBQ]

Thanks Charles

[@axam2135]

Hey I got a question I want to try out the fire brick method but wouldn’t the ash get all mixed with the burning coal and wood ?

[@isaacbarronrios9805]

Great video as always, I've been trying different tips and tricks with OKJ as well, mainly to compete without needing to drag my Kamado Joe there. Lot of good information, thank you

[@SmokingDadBBQ]

It is easier to toss in a truck for sure

[@markdephilippo1404]

I have the Oklahoma Joe’s Longhorn offset smoker and I bought quarter inch steel 4“ x 12“ and I lined my whole firebox with it I’m gonna do the same to the cooking chamber just cannot afford it right now but I’m taking my $700 smoker and turn it into a $7000 smokerit’s working great

[@SmokingDadBBQ]

The mods make a massive difference

[@markdephilippo1404]

I know what a lot of people are thinking. Why didn’t you just spend $2000 on the smoker well I cannot afford that but I can’t afford $50 here $75 to buy my steel plate for my offset smoker. Hope this helps other people out there love your videos keep them coming please I’ve been learning a ton and I’ve been smoking for a few years now. Thank you.

[@landoncarter6452]

I wonder how much it would help the draw if you wrapped the vertical vent pipe with header wrap or some other insulation to keep the smoke from cooling / getting more dense?

[@Artur_Khazin]

James, Great job👍. I honestly didn't think they were that bad. I was going to go that route just to get some experience with an offset cooking, man I am glad I didn't. Thank you for the video

[@SmokingDadBBQ]

thanks!

[@dres-bbq3569]

Nice solutions for a better cook. great video again.

[@SmokingDadBBQ]

Thanks 👍

[@jameshamm7911]

Hey James, cool mods. BTW, was that a galvanized elbow? If so, you might want to swap that out, as galvanized metal releases toxic fumes when heated beyond certain temps.

[@nskimn8r884]

Ditto to this! Galvanized metal and heat mean very hazardous toxins

[@markennes5208]

Are you sure that galvanized right angle adapter is food safe?

[@richmann5746]

hi James quick fix for the damper put the bolt on the out side of the stack get 1 or 2 stainless steel hose clamps put the bolt on the out side of the stack put the hose clamp over the shank of the bolt that will work for now or find some one that can weld it on for some of your world famous ribs good luck with the mods

[@SmokingDadBBQ]

Thanks

[@mylolcryptotrading6391]

You can use brazing to affix a ring to the smoke stack that your screw can fit through. Brazing only requires the use of a torch (simple burnzomatic will do), and a brazing rod. No welding skill or equipment required.

[@SmokingDadBBQ]

thanks. will check that out

[@Charles-qr7ne]

thanks dude for the vid it was great

[@SmokingDadBBQ]

Glad you enjoyed it

[@joshuaterepka2680]

Question about the fire bricks: Isn't that the same as having the coals directly on the firebox, which is not recommended as it's too hot to be on there bare? Will the fire bricks get too hot and hurt the base of the firebox over time due to that?

[@willhooke]

2:39 Firebox insulation with fire bricks Tape around joins Lower extraction point within cooking chamber Increase chimney height +++ Add fire bricks to cooking chamber Insulate from above, both the firebox and cooking chamber Grate below fire for better airflow

[@SmokingDadBBQ]

😂

[@KylaraKuhn]

for the smoke outlet.. I think I would have put half a circle of metal like an inch in front of the back.. the smoke would then have to go down first before going up into the chimney. That way you win back your 6 inches. (well.. 5 at least). You can simply force it in position and up against the inside of the smoker with some wedges so you can easily take it out and clean if you want to

[@SmokingDadBBQ]

Good idea. Was trying to avoid drilling but that would work

[@jredcloud]

Is galvanized steel safe to use inside the grill as well as outside? I know it’s not safe to cook with but I’m not sure since it’s inside but it’s not touching the food

[@brentcrandall3620]

Came here to ask the same question, those HVAC elbows are galvanized usually

[@j.j.clingman4083]

Try using some JB weld to hold your bolt on!! I would definitely do it in small layers and amounts also and just keep putting several different layers on giving it time to dry in between layers!!! A buddy of mine uses that stuff for everything including gas tanks that has holes in it and both metal gas tanks and plastic gas tanks and I’ve seen it work every time he has used it!!! It is very important to get it mixed correctly also to get it to work!!! He’s used it on many many other things but that is just a couple different things that has worked and I didn’t even think it would work at all!!! Lol!!!

[@ConcernedCitizen627]

Thanks for the video. I think I will try a couple of these,

[@SmokingDadBBQ]

Right on!

[@RCRadioShow]

My first thought on the offset and your mods were why bother. But after giving it some thought an expensive offset smoker may be out range of some peoples budgests. If you can make this offset cook more like the expensive offset for $50 then that is a good thing. I enjoy all your videos. I have been watching for a year and noticed I had not subscribed the other day. I am now.

[@SmokingDadBBQ]

thanks!

[@JHfavs]

Newbie smoker here…can I ask what kind of grease you use on hinges and smoke stack flange?

[@benkave2779]

DIY firebrick to mold at the bottom of the fire box or all the way around would be very cool.

[@CascadianExotics]

Ok, so as an OKJ Highland user myself, I can say that it is difficult to run properly. However, it is not wholly undoable without mods. It took me a bit to figure it out, but I don't seem to have near the trouble that you're having. I'm even burning the same size logs you're burning on your premium offset, and control temps just fine. Could you just be putting greater expectations on the OKJ given your collection of insulated and premium cookers? I'd love to own a premium offset one day, and I'm considering the stack extension and lowering kits from BBQ Smoker Mods. But, I believe that learning to drive the beater will make you better at driving the Ferrari, so to speak.

[@davidarwood6264]

I've watched 3 videos. In the back of my mind , I was thinking the exact same thing.

[@jrwhite7916]

For the plate at the top of the stack, I would put a small clamp that has 2 holes (much like a conduit clamp) on the outside. Drop the bolt/pin down into it so you can swing out/in to where you want it and not have to worry about silicone Adhesive.

[@SmokingDadBBQ]

Good idea

[@jrwhite7916]

@@SmokingDadBBQ I had to edit that. I meant CONDUIT CLAMP.. ughhhh

[@dougjohanns4468]

Watching the video and a good solution for your exhaust screw would be J-B Weld. You need to clean everything back up and scuff it with sandpaper or steel wool and then some alcohol but one the J-B weld sets up you should be good for as long as you keep the smoker.

[@SmokingDadBBQ]

Thanks

[@AlLunacyQing]

Great project! Great video! I just did a video on modifying my table top grill in the same kind of way. Great reference video for someone on a budget that wants to make their smoker perform better! Cheers!

[@SmokingDadBBQ]

Much appreciated Al

[@zenjon7892]

"The second thing I was trying to do was not see my kid(s) with my left eye ever again because I didn't wear safety glasses while cutting my logs in half on the chop saw!"

[@goodashbbq]

Love your channel. It’s worth noting that if you’re looking to buy a COS, do some research, some are better than others. For instance, the OC Pecos and CG Grand Champ both have larger smoke stacks located at grate level. I know you got a great sale and OKJ are easier to find than some other brands, but worth the effort if you can get them and you’re on a budget.

[@SmokingDadBBQ]

100%. I was looking for (1) a sale since I pay for these things lol and (2) I had seen the Prometheus kit and was interested in a model that it supported either to get it or make my own

[@fredmackay7896]

It may have been suggested, but I think the easiest way to add a lid to your exhaust would be drill and rivet a small piece of angle iron to the top and bolt the lid to it. Not explaining it well but you can picture it I’m sure. Enjoyed the video.

[@SmokingDadBBQ]

Thanks, great idea!

[@PaulieDetmurds]

Great video, very appreciated!

[@SmokingDadBBQ]

Glad you enjoyed it!

[@justinlethco7562]

I installed the gasket material on mine and as soon as my heat got over 350 was doing a burn in), the adhesive started coming off and gasket fabric started falling off

[@Mike-73294]

To attach the bolt to the chimney. Use a product like JB Weld. a very good metal exopy.

[@SmokingDadBBQ]

Thanks

[@Dmapper-px2wo]

These mods are great. How were you able to find a cover for your mod OKJ smoker with the extended exhaust chimney?

[@WhatWeDoChannel]

I enjoy your channel, relaxing to watch. I’m curious about sourcing good wood for an offset smoker and the cost relative to using high quality (such as Maple Leaf from Quebec) charcoal? Klaus

[@SmokingDadBBQ]

I have done a test next of using charcoal for heat and wood for flavour vs my Akorn Kamado. My personal preference is your going to have an offset it should burn wood

[@quailstreetcoffeeroastersm6674]

It looks like you used 2.5" inch thick Firebrick ? I'm looking to try an offset smoker ( currently on a Weber kettle ) & it looks like the unit to try it on to see if I I like it & want to stick with it is the OJ Highland, this was a great series you ended up with. Thank you for the great content.

[@garylittles617]

How long should the smokestack be with the add-on?

[@Nxtrice]

Such a great video thank you! So what's the longest length of wood you think you could use after the mods and, still have the fire pretty much how you want it? Do you think 6" is still best even after the mods?

[@TheBasementGenerals]

Hugely beneficial, thanks!! Based on your advice, I bought a bunch of oven bricks and lined my offset fire chamber. The smoker did come with a grate for the coals, so would you recommend straight over the stone or keeping an elevated gap with the grate over the lined bottom?

[@lIIIIIllll]

14:15 Just put the bolt on the outside. It'll make it much easier to weld. If you don't want to weld, then use SST screw clamps (paint black to match). People probably won't even notice.

[@Ratchety]

Yep an automotive hose clamp on the outside will hold that bolt like nobodies business.

[@SmokingDadBBQ]

Good idea

[@MohammadAsif-jk9lp]

Not gonna lie, I was really torn between a KJ and an offset. However, my budget wasn’t Carlisle money. After watching these videos, I’m just happy I bought my KJ and don’t have to worry ab doing all this to smoke some food.

[@SmokingDadBBQ]

I will say in comparison the Carlisle is a dream to run / maintain but it’s $$$

[@nickdoucette6609]

Really interested in these videos about the Oklahoma Joe Highland! I’ve got a Weber 22” kettle which I’m really enjoying and I’m considering buying another charcoal unit to smoke ham, bacon, turkey… I have no interest in buying a Kamado! I have been considering an offset vertical smoker. Have you done any “experiments” with these units? BTW, I hove your red plaid! Back home this would be called Quinan tartan! The name of the village. You’d fit right in.

[@josiahmartinez7968]

Thanks!

[@SmokingDadBBQ]

You bet!

[@Poor_mans_Pyro]

You should try an get you charcoal box it lifts up your fire so you get more air flow also I like your fire bricks that's a good idea

[@warrenbrett3758]

Should give the Tip Top temp a go for the top of your chimney

[@testtube7404]

I have the Char Griller Grand Champion XD.....It came out of the box ready to cook, I think the stack extension will be the mod to use in this case. "Nice Shirt"

[@SmokingDadBBQ]

haha thanks

[@channeljedavisjr]

I would be worried about the galvanized elbow inside the cooking chamber. I plan to purchase an offset cooker and will try these modifications, thanks.

[@brad4527]

Great video James! How cold is up there In Canada, by your breath it seems chilling

[@SmokingDadBBQ]

It’s gotten colder since. Maybe 10” of snow forecasted this week

[@brad4527]

@SmokingDadBBQ The weather Channel is saying possible storm for NJ Wednesday. I'm going to apply a couple of your tips to my offset smoker. James, I always found smoking something on the smokers during a snow storm was a good time since I didn't have to work. Stay safe look fw to your next cook as always. Cheers, Brad.

[@matthewhelm]

I wonder if a FLIR thermal camera could be a fun tool for James to help visualize hot/cool spots

[@__-ul7cc]

My only concern would be if these mods are food safe. I don't know if it is a good idea to have the elbow which seems to be made of galvanized steel so close to the food. Also, the firebricks are food safe?

[@SmokingDadBBQ]

I emailed the firebrick company and they said they are safe in a cooking environment just not for direct food contact. Same thing for the elbow

[@alexj1984]

Google says galvanized when heated releases zinc fumes. 🤔