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Old 08-03-2005, 08:42 PM   #1
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Usually it's with adding a flange where the firebox meets the cooking chamber. You can do it with simple flashing. You'll also want to extended the exhaust vent down to the grate level with a tube...which can also be fashioned out of flashing. The last one I can think of is a charcoal basket to increase the burn time.

Here's some good links that discuss the mods... which are pretty much mandatory on the cheaper offsets.

http://www.geocities.com/kjz_bbq/SnP.html
http://www.bbq-porch.org/faq/07-2-2.asp
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Old 08-03-2005, 09:24 PM   #2
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I would use it as a grill only...I've heard there is a lot of work involved to keep the temps steady on any off-set that is under $500-$600...just what I have heard
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Old 08-03-2005, 09:53 PM   #3
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Yup. ... It may be too late on your first purhase BFD, but a Charbroil, NB, or SNP, won't really give you a good feel of what it's like to cook on an offset. I'm only a WSM'er....but I've done tons of research on offsets and I've already saved myself tons of time, not to mention money....by NOT getting a cheap offset pit ... Hence, I went with the WSM until I have the "liquid" to get a ...drumrollll........
GatorPit! (click on it to see the inside)

The Budget Mobile..... For $1700 , you'll never be able to find a better pit. That's what I'm saving up for.
I'm sure that many others will chime in about Ritch's pits.
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Old 08-04-2005, 05:40 AM   #4
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BFD,
I gotta agree with what Scotty and Greg have said above. I fought with a NB Black Diamond too long. It wouldn't hold temps to save my life. Remember the old saying, "you get what you pay for". Good luck!
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Old 08-04-2005, 05:48 AM   #5
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Scotty. is the bottom grate 3 feet by 4 feet on that thing?
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Old 08-04-2005, 06:03 AM   #6
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That's a hell of alot of pit for $1700!
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Old 08-04-2005, 06:34 AM   #7
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Quote:
Originally Posted by Captain Morgan
Scotty. is the bottom grate 3 feet by 4 feet on that thing?
The Gator or the Char?
The gator has "Apprx. 2000 sq. cooking inches. 1/4" thick wall x 24" diameter x 48" long single door food chamber, two removable food racks, SS temperature gauge, SS handles, adjustable smoke stack, full length steel font shelf. Offset pipe firebox is 1/4" thick wall x 24" diameter x 24" diameter, locking side ash door, adjustable air-intake vent, SS handle, removable angle framed charcoal/wood grate. Trailer is 4' x 6' trailer, all steel constructed, expanded metal floor, 1 7/8" ball coupler, screw jack, steel side rails, 2000 lbs single axle with 12" white wheels, steel fenders, complete light kit"
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Old 08-04-2005, 08:10 AM   #8
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Scotty,

Have you considered other type of pits besides an offset, e.g. an upright. The more I see and read the more I am convinced that unless you have some overwhelming desire to play with fire and to tend to a pit than you should give an upright a look.

If I was seriously looking at upgrading from a WSM I would give Stumps a serious look before I made the jump to an offset. www.stumpssmokers.com
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I think Gator and Klose make a fine pit and I have seen both up close and they are the top of the line in offsets, but they are some work. For backyarding and cooking for smaller groups, uprights, IMHO, are the way to go, they hold temps well, similar fuel consumption to a WSM, excellent food capacity.
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Old 08-04-2005, 08:45 AM   #9
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i have a char-griller w/sfb and the only mod i made was a charcoal basket.

I have never had problems with low temps and i use a digital therm at grate level placed on the center grate. This is with using Kingsford charcoal. With the charcoal basket i have gotten steady burns at 225-250 for 5 hours on one load of fuel using the minion method. I also invert the charcoal pan and raise it to its highest setting to allow heat to flow under it and provide more even temp

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Old 08-04-2005, 11:35 AM   #10
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BFD
You can tune the pit by adding the baffle at the fire box and adding a series of flat plates(6" to 8" wide) the lenght of the horizonal. You but the first plate up against the baffle and then the up to the first and so on. You can leave a small gap 1/4" between the plates to allow heat and smoke as needed to even out the pit temps. In a small pit like your talking about it will help but on larger offsets tuning plates or tubes are mandatory.
These plates will set a few inches below the bottom grate.
Jim
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