Southwest Smoker (Tulsa) Outdoor Oven

[kev2lz]

So, I found what seems to be a great deal on a smoker (bandera style?) and am looking for some advice. I haven't seen it in person yet, but it appears to be well built for the photos. Anyone have any experience with their smokers? Looks like a steal for the price.

Pics to follow.

[kev2lz]

It looks pretty solid, but I am concerned that there doesn't seem to be any way to control airflow through the fire box. Any tips/advice/comments? I'm supposed to go look at this thing in a couple of hours and hoped to get some input before I do. Thanks!

[kev2lz]

Well, I pulled the trigger and bought it. Its built like a tank and is in great shape for the 120 hard-earned dollars I spent. The seller...wait for it....went vegan [moment of silence]

and no longer had a need for it. Time to get this thing seasoned and test the temps!

[Jarhead]

Congrats on the new addition.
At first glance, I thought it was a NB Bandera.
Does the name plate have a fish emblem on it? If so, I have their version of a Santa Maria Grill.
I would guess, you will have to do the same mods as I did to my Bandera.
Rope gasket around the door.
New grill grate made from #9x3/4" expanded metal, if you need it.
Raise the fire grate above the intake. I made a new one out of rebar.
Hi-Temp PermaTex between the firebox and cooking chamber. Yep, ya gotta break it apart. I ended up grinding off the bolts and putting new SS ones in.
There's a deflector mod, but it looks like you have some sort of deflector there.
Fine looking smoker. Looks almost new.
BTW, works great for summer sausage.

Edit: Isn't that an air vent on the firebox? That's about all the control that you will have. Try not to close the top damper.

[kev2lz]

Thanks, Jarhead!

The name plate does not have a fish on it. My understanding is the Southwest Smoker company from Tulsa, OK went under and is not the same folks with the fish logo..but who knows!

From the little amount of time its been out there seasoning:
Leakage around the door is pretty minimal as it fits rather tightly. I might consider a rope seal if it becomes an issue.
No need for a new grill in the firebox. The upper and lowers are in great shape.
I may look at raising the grate above the intake. What was the advantage there, better airflow?
The firebox is welded to the cooking chamber and isn't leaking at all. No need for Permatex there.
There is a deflector that runs most of the width of the cooking chamber.
From what I gather, the guy I bought it from got it from his grandfather, sanded it down to bare metal and hit it with a fresh coat of Krylon grill paint. Its been around the block a couple of times, but there is very minimal rust, a new thermometer and overall is in great shape.
That is an air intake on the side of the firebox...I wasn't sure what it was before I saw the thing in person.

I snagged the strainer from one of my deep fryer pans to use as a charcoal basket. We'll see how that works out.

[Jarhead]

I may look at raising the grate above the intake. What was the advantage there, better airflow?

Yep, on my NBB, the fire grate was even or just below the intake. Almost worthless for a hot fire.

[kev2lz]

I may look at raising the grate above the intake. What was the advantage there, better airflow?

Yep, on my NBB, the fire grate was even or just below the intake. Almost worthless for a hot fire.

The grate is even with, or maybe just below the intake. It may be worth a mod as I just added more charcoal (Royal Oak Lump) in hopes of getting the temps up a bit more. Trying to get the hang of this thing before taking on a brisket Saturday.

EDIT: Scratch that...the fire grate is just a bit above the center of the intake. It may work out just fine. I also forgot to mention that this thing is made of 1/8" steel, not that cheap stuff the big box stores are pushing on us these days.

[kev2lz]

Not being happy with just a brisket, I decided to throw a shoulder on this morning too....

ImageUploadedByTapatalk1344111646.684322.jpg

I gotta say, its way different than my gas Brinkmann smoker. Its great to have something that actually maintains a reasonable temperature! On that note, the thermometer on the cabinet is junk..reads about 75 degrees low and can't be calibrated.

[limey]

Congrats on the nice pit and good eats.

[kev2lz]

Thanks, Limey!

Sixteen low and slow hours, 8.8 lbs of Royal Oak lump and 2 cu yards of mesquite and all I got was this...

ImageUploadedByTapatalk1344287674.205436.jpg

Terrible huh?


Edit: Man..that picture still makes my mouth water!

[DJ]

Good deal on the smoker and a Great Job on that Brisket!!
dj