![]() To get around that issue, I used a piece of SS sheet metal, made a cardboard mock up to make sure i had the correct shape, and bent an exhaust baffle which bolts to the side of the cooking chamber, directing the gasses up to the factory stack opening. The downside to have a round pipe extended down is that you lose a little bit of prime real estate. The normal way to do this is by using a piece of 3" round aluminum dryer vent, with a bend bringing it down to grate level. Based on other smokers I have used, I knew this would keep the heat flowing across the grates better, rather than bottling up at the top of the cooking chamber. Same goes for adding a seal around the FireBox Side Air Inlet/Clean out door when i discovered that controlling inlet air was sketchy.Įxtend Exhaust Stack Down to Grate Level: One the most important mods in my book was to extend the exhaust stack down to about 1" above grate level. I added the lavalock nomex gasket to the FireBox and Cooking Chamber area after reading and seeing the leakage with y own eyes. Having owned a Chargriller many years ago, then another generic offset smoker, I had a list of mods for right out of the box. This is a newer Oklahoma Joe Highland purchased early 2017. Any newer Reverse Flow models should probably go in a different thread. State whether yours is a Highland or Longhorn. Please add any of your experiences below. There are many helpful threads throughout these forums dealing with the Oklahoma Joe smokers, perhaps we can compile some information here in a running thread to assist everyone who is using, modding, and wondering what to do in their particular situation. Just like the smoker and that's the only place I know of to acquire one.I am going to attempt to list my OKJ Highland modifications, reasons, and observations. I am not affiliated with academy or Old Country. But I like cooking like that because I don't have to re-light batches of charcoal every 1.5 hours or so. Now, keep in mind that the Over Under is a stick burner type of cooker, so you would have to start buying wood splits instead of wood chunks. So you can have cheaper materials and build process but still get a product that works much better than a big box smoker. The Over Under is also not amazing, I think it's just 1/8" steel, but the body is welded and not bolted together, and I believe the general style of the Over Under smoker lends itself to better temperature control over the whole cooking area. I just couldn't find a horizontal offset style one that had high enough build quality for a price that I considered reasonable. I was thinking about going for a higher quality horizontal offset smoker like a Horizon or a Lang but decided on a Old Country BBQ Pits Over Under smoker. I also knew I didn't want another ceramic egg because I wanted more cooking area for my main (only) smoker. I knew I didn't want another char-griller because that one lasted like 10 years and I was really familiar with the drawbacks of that style of cheap smoker by then. I moved and left my char-griller horizontal offset and brand new ceramic egg-style smoker in another state because I got a new job. Only issue I had was the paint peeled instantly on the firebox. ![]() ![]() may add gasket at some point but may just leave it too. doesn't seem bad enough to affect the cook for me. ![]() The lid fits nicely but it does leak some smoke out. in the cook chamber it seems to act as a heat sink and reduces heat fluctuations when I open the lid. Firebox it protects the bottom from the heat. I added firebricks to the bottom of the firebox and the cook chamber. Only mods ive done was add the second thermometer and the same thing I did with my old highland. The baffle plates for the reverse flow are nice since they catch grease drippings and are removable so Easy to keep clean. I burn straight wood but cut into small chunks and the basket works well. but have that for sale now because the reverse flow looked nice and shiny. Came from a 4 year old standard highland which I loved too. I bought this highland reverse flow and have used it twice to cook briskets and love it. ![]()
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