I'm going to try converting my Weber Smokey Mountain 18.5 to propane

[ed-ct]

Got it as a gift over the holidays and have smoked st louis ribs, beef ribs, and a pork shoulder. The results were good but not great.

The reason I expressed interest in smoking meat was for brisket.

One of the problems I had was maintaining a proper charcoal fire, and the time spent on the shoulder suggests I look at alternative heat sources for type of time needed for beef brisket.

Some quick research showed weber smokey mountains modified for propane, lng, and electric. I'd like to try propane first with a box for wood.

It looks like cutting open one of the lower vents for the burner is common.



Some things I don't know:

high pressure vs low pressure (i assume low)?
how many btu burner will i need?
Is something like this all I need?
https://www.walmart.com/ip/Cast-Iron-Pr ... /189097948
s welcome





Any input/suggestions/recommendations welcome.

I was planning to do this as a winter project but maybe it will be easier than I expect. Thx

[Pete Mazz]

That's way too much burner. I'd guess 12 or 15,000 btu and low pressure is plenty . I'd work on maintaining a charcoal fire or electric but most folks that have them love them .

[ed-ct]

That's way too much burner. I'd guess 12 or 15,000 btu and low pressure is plenty . I'd work on maintaining a charcoal fire or electric but most folks that have them love them .

Thanks for responding! I'd really like to move away from charcoal since ultimately I'd like to do 12 hour+ briskets.

Going electric seems easier too, maybe that's a better first modification, looks cheap and is easily reversible.



ok, so assuming I continue the propane route:

12 or 15k btu burner should work for a wsm 18.5
low pressure hosing/regulator/controller


I'm going to check on parts and see what i can come up with.

[Dirtytires]

Propane is best left to a grill. If you don’t want to tend fires, go electric burner or pellet.

[akjeff]

http://virtualweberbullet.com

Go to this site and you'll learn how to run your charcoal no problem. I've done briskets with charcoal on 18.5 and 22 WSM's. Only time they're fussy is in high winds.

Jeff

[ed-ct]

http://virtualweberbullet.com

Go to this site and you'll learn how to run your charcoal no problem. I've done briskets with charcoal on 18.5 and 22 WSM's. Only time they're fussy is in high winds.

Jeff

Propane is best left to a grill. If you don’t want to tend fires, go electric burner or pellet.

Thanks for the responses, i certainly need to work on maintaining a charcoal fire. I'm uncomfortable making the time commitment for a brisket at this point, so here's what i did:

Cut between the holes on one of the bottom vents for access, bent the metal back, and bought these for about $40










I put a flat stone on the far side of the charcoal grate, and didn't use the legs. the burner sits level.

It's been running at 250 for over 4 hours, not sure i can get it lower without risking the flame going out. The smoker is in the sun and it's hot today, maybe it'll run lower on a different day and loaded with meat. The burner claims 15,000 btu, a lower btu model would have been better.





I'm going to try some beef ribs with mesquite over the weekend, it seems like this should do what I want.

[ed-ct]

here's another pic after it cooled down.

[Dirtytires]

If you are going to continue to use a burner in it, remember it is now treated like a gas bbq grill. I recommend opening up the bottom with some holes to provide for the increased air that is needed. Thiswill also increase the safety factor of trapped gas should the flame go out.

[Pete Mazz]

Try plugging every other hole with a screw

[ed-ct]

Try plugging every other hole with a screw

If you are going to continue to use a burner in it, remember it is now treated like a gas bbq grill. I recommend opening up the bottom with some holes to provide for the increased air that is needed. Thiswill also increase the safety factor of trapped gas should the flame go out.

thanks guys.. i think i will drill some holes in the base for more air, and try plugging holes in the burner.. good ideas.

i ran it today for 5 hours at 225.. it was cooler today and both racks were loaded with beef ribs.

overall, this was a pretty easy modification and the final product was super tasty.

I think i'm ready for a sun up to sundown brisket smoke.

[Big T]

[Rodcrafter]

Looks great


Making memories!

[ed-ct]

If you are going to continue to use a burner in it, remember it is now treated like a gas bbq grill. I recommend opening up the bottom with some holes to provide for the increased air that is needed. Thiswill also increase the safety factor of trapped gas should the flame go out.

I'm ready to try an all day brisket smoke and would like to do this prior..

Would you suggest I drill some holes directly beneath the burner, or add some holes around the lower vents, or some of each? thx, ed

[ed-ct]

Try plugging every other hole with a screw

I'm going to do this before the brisket too, but I'm wondering if i should start with every third hole to be sure i can maintain heat once we get into fall/winter in new england.. i can always plug more holes if needed. thx, ed

[Dirtytires]

Propane likes bottom air...

[Pete Mazz]

The most important thing is to allow propane to escape should it blow out. Propane is heavier than air and needs a way to escape so you don't wind up blowing the smoker up....

I went down that path and even every other hole wasn't enough with those large burners. You can always take screws out if you start with the right size.

[ed-ct]

Propane likes bottom air...

The most important thing is to allow propane to escape should it blow out. Propane is heavier than air and needs a way to escape so you don't wind up blowing the smoker up....

I went down that path and even every other hole wasn't enough with those large burners. You can always take screws out if you start with the right size.

OK, I'll start with several holes on the bottom.


I'll bring the burner with me to find screws I can also remove. This thing is running at a good temp now and when the weather gets cooler it'll need to run higher, so it may be a little trial and error to see how plugging holes will impact it.



Thanks so much for the help. Since converting to propane, I've smoked beef ribs with mesquite and country ribs with hickory. Both were great.

I'm gearing up for a packer and post oak, sliced brisket and burnt ends.. I'll post a thread for it.

Cheers