Ultimate AIRFLOW mod on the Oklahoma Joe's Offset Smoker!

Airflow problems? Not anymore! In this video I installed a 5 inch stack on the Oklahoma Joe's to make it into an unstoppable airflow machine!
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JOIN MY PATREON: / smoketrailsbbq
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Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF): bit.ly/grillgun
MEATER +: www.jdoqocy.com/click-1001514...
Dalstrong Knives:
- 14" Slicing Knife: dalstrong.com/products/gladia...
- Fillet Knife: dalstrong.com/products/copy-o...
HVAC Pieces Used in Video
- Imperial 5 Inch Top Take-Off
- Imperial 5 x 60 Inch Standard Pipe
- Imperial Airtight Take Off with Damper (sticky foam removed)
BBQ Buying Guide
Oklahoma Joes Fire Basket: amzn.to/3wmSJz9
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): amzn.to/37ROmSi
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): amzn.to/31Vly7Y amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/35Kc00x
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i
#MEATER #MEATERMADE

[@whogivesacrapaboutastupidc2313]

I smoked an expensive brisket for 3 whole hours with my brand new Smoke Vault smoker. I'm sure you're all very impressed. The brisket tasted amazing and it was so fun to chew on! My wife thinks I'm weird because I keep watching your various brisket smoking videos. She's right. I enjoyed the German Techno. My 5 year old boy loved it too.

[@vangmountain]

I'm new to smoking and I just recently picked up a Highland. As a temp mod, I took a tin foil pan and cut it in half. On the stack side, i turned the half down to draw air from the bottom. On the fire pit side, I turned the half up to shield the cook area from the direct heat and to force the heat straight up. To address air flow, I took a dryer vent and put it completely over the stack and ran it to the smoker on the low end and on the high end, I raised it up to about 6ft and turned it an then I inserted a computer cooling fan into the dryer vent. Once powered up, it draws a lot of air. With this setup, I was able to get good air flow and better control my temps. My plan is to automate with microcontrollers.

[@craigjoseph9374]

I built an island for my flat too grill, grill and smoker. Because the Oklahoma Joe's is sitting in/on the section I built for it, I found out that the smokers underside is shielded from external wind and is basically insulated. The smoker keeps consistent temps, reaches 500° and stays there if I let it. Shielding the underside up to just below the smoker chamber door makes a huge difference on the internal temp, I have used my smoker in the winter on cold windy days and it has kept steady temps for 7 to 8 hours.

[@deandreisbach3065]

I did this, but 5" wasn't available....did 6". WOW!!! What a difference!!!! So much easier to manage the fire!!! Going to do a brisket ASAP

[@SmokeTrailsBBQ]

Wow that must be a ton of airflow

[@deandreisbach3065]

@@SmokeTrailsBBQ if left open, it is a tad too much. I use the damper to keep things "in check". Can't thank you enough for making life easier.....I was having so many issues with the original, I was getting extremely frustrated.

[@markweir2404]

Awesome mod! Great job. Hope Oklahoma Joes will change their design based on what you have done. Good daddy as well!

[@Raven11867]

I have an OKJ reverse flow and was having this same issue. I clipped a small carabiner to the firebox so the lid doesn’t close completely. It works great with minimal heat loss.

[@johnfry5710]

i just crack the fire box open maybe 1/4 inch

[@TA-en9gu]

Please keep us posted when you cook a brisket and ribs with this mod. I Was in the process of cutting my Joe's smoker using 4 '" black stove and custom takeoff. will wait to see if 5 draws to much and looses bark etc> If you are happy I will increase to 5 Thanks for your hard work with your channel

[@sethk1698]

Lol bbq Jesus. I got this smoker last weekend as an upgrade from using two Weber kettles to smoke. I used a few of your vids to get started. The V grate hack was helpful. It was a chore to keep temps within a 50 degree range. I baby sat it all day. I did ribs and chicken breast turned out decent. Just wanted to say thanks for the help 👍

[@davereichert]

Looks like a cool mod, bud. If that's a galvanized pipe, you might want to change it out for black stovepipe. From what I hear, Zinc vapors can be toxic.

[@erikstenberg3122]

Hey Steve I had the same exact problem. I struggled for 2 years to keep the fire going no matter what I did it just never worked until I modded the stack. One thing that I found that you mentioned was a significant temperature increase. What I did to combat that was I found a donor grill that has a large round cylinder chamber...much larger than the Oklahoma Joe Firebox that I could actually fit the OJ firebox into and encase it and reattach it to the chamber.0 cutting involved and I was able to use all the hardware from the OJ to attatch it. I used fire brick to build up existing gaps between the new Firebox and the old one so it retains more heat. What it did was it took the extremely hot fire and the surface heat from the original and took it about 7 inches away from the cook chamber and I can now rock it at low temps all day with 0 charcoal top offs on a 12 hr cook I did have to put a support under the new firebox. to support the weight and length of the new one. Works like a dream BIGGER FIREBOX !!! FULL SPLITS !!!

[@SmokeTrailsBBQ]

Great idea Erik! I wonder if just moving the fire to the far right of the FB would do anything? Not alot of space in there though

[@GavM]

I’d love to see it. Do a KZbin vid where you show it please

[@brettmanley4944]

I put a bean can with both ends cut off on top of the stack. Just set it on top of the wide open stack. It draws a lot of clean smoke

[@cabralboy91w]

Did a reverse baffle, lowered the smoke stack from the inside, and extended the smoke stack on the outside and reacts perfect. Looking to putting in a second rack because lots of nice heat up top. Probably need to add grill level thermometers as well for there is like a huge temp difference from top to bottom. First smoke took 24 hours on my brisket and found out I was smoking at 200-205 instead of 250-275 and when I kept going up I went all the way up to 325-350 to have 275 meat level.

[@SmokeTrailsBBQ]

That sounds awesome!

[@SmokingDadBBQ]

Glad to see the results of this modification. Great video and actually lol’d at the intro montage

[@matthewwarren7879]

Humbly Steve as a long time listener sometimes question this obsession with clean burning fire. Listen I use the same smoker but inho the amount of thick smoke you get from ok joes stock has never been enough to ruin or over smoke any piece of meat except the thinnest of meats. Imho you gotta treat this smoker more like a grill. Use a charcoal basket. Control the temperature using intake damper. Use splits or chunks to provide smoke flavor.

[@garylittles617]

Since you made this modification have you smoked anything yet? I have this same smoker. Please let me know if this actually works. Love your content. Keep up the good work.

[@jasonmcdonald2939]

Any concern over how long those parts will survive the rigors of Canadian weather? I suppose that its less than 50.00 in parts so maybe you could consider them disposable. I would give them one winter before giving in to mother nature.

[@brianveestrom6784]

The G.T. did it for me too. Nailed it Sir Steve.

[@All2Skitzd]

The reason the stack extension didn't work well is because the metal was too thin. I'm in Texas and use a Old Country Brazos DLX which is 1/4" so it retains heat well, I added 16" of 20 gauge because they don't really stock stove pipe here then I added another 20 gauge pipe inside it to double layer it. When the sun is on it the convection is great but I have to adjust my cooking style on mild days and when the sun is down compared to when the sun is shining on the stack extension.

[@SmokeTrailsBBQ]

Ahh yes I've suspected as much. I'm just not sure how a regular backyard bbqer would do that mod. Almost need a supplier who ships bolt on new stacks. I do have a 3 inch exhaust pipe as the first extension though.

[@oldhatwombat]

Does it leak?

[@mandeeppanesar6615]

What is the diameter of the updated stack and how long is it ?

[@MichaelNaydeck]

I came for a techno dance party and am not leaving let down

[@SmokeTrailsBBQ]

Haha!

[@soumynonareverse7807]

In the other video of stack height you mentioned (I think) a 10 foot stack would be a good height for the best airflow. If you increase the diameter, does that increase or decrease the perfect height?

[@LeonbergerG]

I believe is you have a larger diameter you will.be able to run shorter stack. You can look at dimension differences on a BBQ Pit calculator that you can Google and find online.

[@macEboy]

Great work my brother. NOW the next thing is to determine how short you can cut the stack down without affecting the functionality? Good to see a great responsible father!! Cheers!

[@Romas65]

What size diameter is the new stack? Good information brother. From an old school Vet, thank you for your service. Update, disregard the question, I found your links. Thank you.

[@meekomouse]

I have a OJ longhorn reverse flow. It allows to put the chimney on either side (2 ports). I ended up buying a second chimney which allowed for more airflow. Happy accident is the temps across the grate stay pretty equal.

[@apontay1987]

This sounds interesting I have this exact smoker i wonder what the air flow level is and does it allow the wood to catch instantly

[@meekomouse]

@@apontay1987 Thing with these smokers is with the thinner metal and non insulated firebox, they will alway require fiddling. They will never be cruise control machines. That said you can turn out some really excellent Q If you know the quirks. Also I have found that when adding to the fire I put in a small split and also some lump charcoal each time. Temps purr right along without swings and last longer without having to add more fuel. Additionally make sure the prevailing wind blows into the firebox. I’ve taken to running with the door fully open using the wood / charcoal combo and maintaining temps with fuel. You’ll get a good clean smoke that way which is I think what you are asking.

[@luckyale58]

BIG Suggestion Here it matters im working on welding oklahoma joe highland all around firebox / Would you add an Old Country Fire Stack to Oklahoma Joes if you had welding equipment???? The 5 1/2 pipe that is ???

[@SmokeTrailsBBQ]

Yes

[@luckyale58]

I will send pictures later thank you big help .. 👍👍😉

[@mrwolf1859]

What are your thoughts on having a smoker with a side stack vs a stack coming out the top? How did you install your side stack on the Oklahoma Joe?

[@ALswampfox]

I know you didn’t ask me but no one gave you an answer so here goes. What I’ve found on offset smokers, is the side stack makes for much much better smoke collection and flow. Especially if you have a “smoke collector” which is what you see when there’s a square looking deal on the side and then a pipe coming out of it. Top exit exhaust the flow is not as good, so your overall smoker performance won’t be as good

[@tobitweaks]

That German Techno Part is very much approved haha! Sending all the best from Berlin :)

[@SmokeTrailsBBQ]

Thanks Tobias!

[@philtyrich1]

The German Techno piece had me 😂😭🤣dying but overall really good video and thanks for all the info I’m actually picking up a Oklahoma Joe I found on Kijiji over the weekend tomorrow so this mod is definitely gonna help .

[@woundedjman8152]

I wasn't expecting the german techo hahaha but it was awesome. Thank you for the tip, I think ill give it a go.

[@coziii.1829]

All year is a BBQ 🍖

[@chrisgabriel691]

I have an 18in exhaust pipe extension on my stack, about about 4" on cement on the bottom of my fire box, and I use one baffle close to the firebox and that's it. Got 1st place chicken legs in a local bbq comp. I never use charcoal, only 100% wood and the flow and draft are perfect. No damper needed ever.

[@apontay1987]

This sounds amazing might try it

[@seasonalchef445seasonal9]

Where did you buy this extension or did you make it yourself?

[@bigk6256]

Want to know how the modification went/ how is the joe cooking now

[@SmokeTrailsBBQ]

Went well. I cook with it all the time now.

[@anthonylaney1062]

Hey Smoke trails, this isn’t galvanized steel right? All I can see online at my local Home Depot and Lowe’s looks like galvanized and I hear it’s toxic

[@SmokeTrailsBBQ]

oh yea it's totally galvanized steel. Yes it creates toxic fumes if heated above a certain temp. It'll never get hot enough to be an issue if it's just used for the stack

[@anthonylaney1062]

@@SmokeTrailsBBQ ok i want to do this but I had that concern. Thanks!

[@toolman3101]

What type of material did you use for the modification

[@SmokeTrailsBBQ]

Galv steel

[@toolman3101]

@@SmokeTrailsBBQ thanks for letting me know, I’ve been trying to figure out a good way to move my stack down and make it bigger without welding. Really liked the video.

[@304z28]

I have this same smoker and was wandering if after 2 months or how long its been after posting this video, does it still work? Any regrets or anything you would have done differently? Just dont want to cut into the side of the smoker until im sure this is the way to go. Thanks in advance. God bless

[@SmokeTrailsBBQ]

works great! The only think i would do different is a 4 inch or 4.5 inch instead of 5 inch. 5 inches is overkill but it still works great.

[@304z28]

@@SmokeTrailsBBQ thanks for the response and the tip. Just found your page. Will like and subscribe

[@ToolWrangler]

I think the german techno was my favorite clip of yours so far!

[@hbeimdiek]

Is that galvanized metal, I thought that I read somewhere that galvanized plus high heat yields poisonous gas.... Worth researching.. IMO

[@jermainelewis9610]

I was told that also

[@grillman3445]

sweet video

[@Tader6977]

That’s the best music montage I’ve seen in a while

[@joshsinglefooter]

You will have a new viewer demographic... German Techno. My favorite!!!

[@mrskilz4thrilz]

Im thinking about buying one of these within the next moth after struggling with an entry level $200AUD offset. I can get a new Longhorn for $1100AUD. Do you recommend it? Or should i get something else. ❤️ from 🇦🇺

[@SmokeTrailsBBQ]

I don't know the Australian market well enough but my understanding is OKJ is still the cheapest option over there with decent quality. $1100 isn't that bad for a longhorn. It's probably what it would cost to get it here in canada. I do love my longhorn and it's a huge upgrade from the highland.

[@SmokeTrailsBBQ]

I don't know the Australian market well enough but my understanding is OKJ is still the cheapest option over there with decent quality. $1100 isn't that bad for a longhorn. It's probably what it would cost to get it here in canada. I do love my longhorn and it's a huge upgrade from the highland.

[@bradstone7612]

Do you feel that galvanized pipe is safe to use?

[@SmokeTrailsBBQ]

I think so. It never gets above 300 degrees

[@bradstone7612]

@@SmokeTrailsBBQ I have that and a type B gas vent that has an aluminum inner wall and a galvanized outer wall? Go with the second one just in case?

[@SmokeTrailsBBQ]

@@bradstone7612 I'd go with aluminum for sure

[@jasonrobinson6728]

I just don’t understand why they refuse to fix the main problem with these smokers. The firebox is way too small and the stack is undersized and in the wrong position as well. If they would simply look at these groups and video, the consumers are giving them the answer to better sales and growth with it. Fix the issue!!!

[@RaleighSmoke]

Nicely done. You still have a baffle in there? I’d like to see a brisket cook on it. 🍻

[@SmokeTrailsBBQ]

I do still use a baffle yes. Haven't had the guts to remove it, but to be honest I've never really smoked without it. I'm smoking a brisket tomorrow for a vid!

[@RaleighSmoke]

@@SmokeTrailsBBQ - I hear ya. Looking forward to the cook!

[@luckyale58]

What baffle are u using the homemade wrap aluminum foil .

[@pmc336]

Can I ask what editing tool you use? These montages are great

[@SmokeTrailsBBQ]

Premier pro. Thanks!

[@douglascampbell1520]

I agree with everything but the meater probes, they constantly reconnect and need a lot of cleaning. Thermoworks is much better and offer an ambient temp probe.

[@josephflanagan2527]

Damn man is it still snowy over there?? Ugh, I feel for you man

[@myporchbbq]

The only thing I would have changed is to have soaked the metal in vinegar for a week in a plastic tub. It removes the zinc coating. Then do your mod and paint black with high temp paint. I think the prolonged heat will break down the zinc. You will have some viewers that don’t realize that. You need to add sad country music 🎵 to your videos. Thank you for sharing your time and talent.

[@adde32332]

Buddy if your smoke stack is getting anywhere near the temp for zinc vaporization then you aren't smoking bbq anymore.

[@danielrowe2174]

You should patent the idea for Oklahoma Joe's to help improve their product.

[@SmokeTrailsBBQ]

Haha!

[@joshuafreeman6720]

Do you ever speak about the intake. I've been taught you mostly control heat with intake vs exhaust and exhaust should be left mostly if not all the way open to prevent creosote buildup. My Oklahoma Joe I run exhaust wide open and put the intake at like 1/4 or so and it runs right around 225 250. I've gotten majorly good turn outs on it using just Kingsford and no wood.

[@seasonalchef445seasonal9]

No wood? Why not?

[@kcee7841]

How y'all feel about the ol AutoZone extension mod with some insulation wrapped around it?

[@SmokeTrailsBBQ]

I did test out an exhaust pipe extension (no insulation however). It didn't seem to have much impact for me. Others have said it helps them though.

[@Dontmakemereregister]

After that German Techno montage, you now have to check out Eskimo Callboy

[@nickdoucette6609]

The bottom line on that Oklahoma Joe firebox is that it is simply too small and therefore a person has to be continuously feeding wood. A solution, custom made larger firebox.

[@rgbigdog]

Is the stuff you got from Home Depot galvanized? If it is you may be opening yourself to galvanized poisoning.

[@ashleygibson016]

That German techno song slaps

[@markopolo1]

German techno lmfao I'm rolling 🤣

[@scibbo3966]

Need more German techno in future video's

[@Bdoodee]

For the amount of time and effort this took you could’ve got a fabrication shop to whip one up for you probably for under $100 and skipped the mcgyvering.

[@SmokeTrailsBBQ]

Not in Canada for that price.

[@dondiesel1100]

Yeah go get rid of your Oklahoma Joe's and get an upgrade like an old country Brazos

[@spoiler22m]

The information was helpful but I could have done without the weird "German Techno" montage. Thanks for the information though, it helped with the idea I'm working on as I build my own offset drum smoker.

[@chipsammich2078]

Missouri Ozarks meth works as good as German techno music.. just sayin

[@foodonfire3662]

3 product placements and no info on how exactly you cut the offset and attached the hardware. Screws? Bolts? Gaskets? Dimensions? EFFECTIVENESS? And for what it's worth, the Granton indentations (also called Kullenschliff) on the knife have zero effect. It is the length of the blade, sharpness and geometry that enhance cutting ability.

[@garylacourt3524]

Had to bail during the dance sequence. For god sake, people aren’t going to this video to watch you dance. How about more detailed information about the job? Maybe you got into that more in the balance of the video but I had to bail at 2:46!

[@pbfirearms5388]

You don't want to use galvanized metal in your grill it will put off deadly gasses.

[@danielploy9143]

For it to put off harmful gasses the temp has to get hundreds upon hundreds of degrees.

[@pbfirearms5388]

@@danielploy9143 392° is when it starts breaking down even at that why take a chance.

[@Zokfend]

. . . and gets sucked back down into the cook chamber . . .

[@se411]

Had to turn it off. German techno drove me crazy. Sorry

[@craigdiehm3017]

Truthfully these are cheap smokers. They make for fun videos but you are never going to get the temp control you want with it.

[@2AChef-n-BBQ]

Here's the Feldon Calculator for pit builders that might help you if you run into this problem with other Smokers www.feldoncentral.com/bbqcalculator.html