Brisket on the Bone

Beef rib plate smoked nine hours over apple wood with a simple rub (kosher salt, fresh ground pepper, crushed red pepper) and rested in beef stock for two hours:

Burner Upgrade

I decided to try a different burner with a little more capacity. Gas One has an excellent selection of burners and I purchased their 50200 Cast Iron Burner Head. I was able to purchase the burner with a fuel line and regulator included on Amazon. I also found an exact replacement burner pan (Bergan Basics galvanized pet food pan) online, which made the retrofit quick and simple.

I cut a hole in the burner pan that was about 2-inches greater in diameter than the burner to provide adequate combustion air. I based the size of the hole on the total area of the holes in the old burner pan I was replacing. This provided enough free area for sufficient air to enter the smoker from the bottom, supporting combustion and convection through the smoker before exiting from the top vents.

I appreciate that the new burner allows adjustments to air-fuel ratio without reaching into the heated smoker when the burner is operating.

Old burner removed and replacement burner with an exact-match burner plan ready for installation.

View from the bottom. A single piece of steel flat bar supports the burner.

The previous burner had brackets for holding a tin can of wood chips above the flame to create the needed smoke. While the Gas One burner did not have this, it was easy to construct a rack for the can using some 1/2-inch all-thread and 1/2-inch conduit brackets.

Looking down into the smoker with new burner and pan installed.

1/2-inch all-thread secured with conduit brackets made a good rack for the coffee can that holds wood chips and creates the needed smoke.

Avoid COVID-19 Stay home and make BBQ