the juxtaposition of the sacred and the propane

I am nearly done converting my vintage New Braunsfels Black Diamond so it
can be run on propane. I fabricated a small forge burner from 1/2" pipe,
and made a mount on the lower end wall of the firebox so it feeds fire
in from underneath the smoker body. It's all done and ready to test
except I still have to get a few firebricks to prop up a wood chunk pan
on. I'm looking forward to much lower maintenance smoking sessions, although
that isn't the primary goal. The primary goal is to be able to limit the
amount of smoke and more precisely control the temperature.

I could post pictures if anyone wanted to see 'em.

Grant
** Posted from [Only registered users can see links. ] **

Nick Cramer wrote:

Here are a few pictures.

http://www.tinyisland.com/images/temp/smokin.jpg
http://www.tinyisland.com/images/temp/burnerInstall.jpg
http://www.tinyisland.com/images/temp/firebox.jpg

The burner is a 1/2" pipe burner which I made according to the plan in
the book "Gas Burners for Forges, Furnaces & Kilns" by Mike Porter. I
punched a 7/8" hole in the center of a 3" square of 16 ga. sheet metal,
then punched 4 5/16" holes on the diagonals for mounting. I removed the
nozzle from the pipe burner and tacked the sheet metal on, making a
mounting flange.

I removed the firebox from the smoker and set it on end, then
carefully layed out the 5 holes, centerpunched them and drilled them.
The burner fits through the center hole and the flange is bolted
with 4 1/4-20 stainless bolts. Once bolted on, the nozzle is reinstalled.

I used a few firebricks to redirect the burner flame and to make a rack
on which I can put a small pan with one or two wood chunks for smoke. If
the smoke gets too heavy I can simply remove the pan, doesn't affect
the heat at all.

With the burner idling at about 4 psi of propane, the smoker runs at
225-230 degrees F, about where I want it.

I haven't cooked with this setup yet, but now I expect to be able to
turn out even better BBQ.

Grant Erwin
** Posted from [Only registered users can see links. ] **

Grant Erwin <[Only registered users can see links. ]> wrote:


I was thinking you were just using the propane to assist the
wood/lump, not all-out propane w/no wood (except for the smoke).
Interesting idea. Less tending to the, uh, fire.

Reminds me of a sheep in wolf's clothing ;-)

-sw

"Grant Erwin" <[Only registered users can see links. ]> wrote in message


I don't know if it will be better or not, but certainly easier, especially
overnight with a brisket.

Do you have a pan for the wood yet? It should smoke well and if sized
properly you should get good heat distribution also. Are you going to put
the pan across the two bricks or elevate it a bit for heat to get around?

In my gas smoker I use a combination of chips to get smoke fast and chunks
for a longer lasting burn.
--
Ed
[Only registered users can see links. ]

Edwin Pawlowski wrote:


I just use a 9x13" steel cake pan which I got for 39 cents at Value Village
to hold chips. In another configuration it's the ash pan beneath the wood
fire. It worked really well today when I tried it. I can get any amount
of smoke from a faint wisp to a thick column, and can stop it at any time
without affecting the heat. And when I'm done, the inside of the firebox
is pristine clean.

Nonnymus asked, "What is your intention? Is it to cause wood to smoke while
sustaining a low temp in the cooking area?"

Yes, I plan to keep using hardwood to get smoke, while using propane to
deliver the heat. With a high quality two-stage regulator, I can get a
very stable flame out of this forge burner down to about 0.5 psi, which
would correspond to about 180 degrees in the smokebox. Or, I can turn it
up as far as I want, but there's no point in turning the firebox cherry
red. The point is to be able to control heat and smoke independently,
also to be able to much more precisely control the heat, also to be
able to leave it untended for long periods of time, finally to have
a zero-cleanup firebox.

Grant
** Posted from [Only registered users can see links. ] **

"Grant Erwin" <[Only registered users can see links. ]> wrote in message


That will start getting into serious money. Ash is corrosive and that pan
will start to deteriorate in three or for years. and you'll have to spend
another 39¢

Nonnymus wrote:


I have no comment whatever on chicken fried bacon. :-)

I smoked 4 racks of beef ribs and 2 pork shoulders today. The propane
conversion worked flawlessly. The pit temperature varied only a few
degrees - when the weather here warmed up 5 degrees, the pit temperature
warmed up 5 degrees too. I put on smoke the first couple of hours and
then simply removed the chip pan. The beef ribs came out much much
better than I'd ever achieved before. Same prep, just more consistent
temperature along with way more control over the smoke. I haven't
pulled the pork yet but it sure looked fine. It's melting in a
cooler now for a bit, then I'll pull it.

Grant
** Posted from [Only registered users can see links. ] **

Nonnymus wrote:

I was trying to figure out why it would be less fatty than pan cooked bacon,
assuming you drain or soak up the excess fat off of pan bacon. Is it
osmosis... fat moving from an area of lower concentration to an area of
higher concentration?

MartyB

Nunya Bidnits wrote:

I got that backwards.

Never mind.

MBKC