You can tune a piano...

Discussion in 'Charcoal Smokers' started by ma?tley ca 1/4 e, Sep 7, 2007.

  1. ma?tley ca 1/4 e

    ma?tley ca 1/4 e Meat Mopper OTBS Member

    But you can't tune a fish.

    And you can easily tune a Char Griller. I purchased (3) 6 x 18 steel plates at Lowe's. 22 gauge if memory serves me correct. It's amazing how a 1/4" movement in the plates, makes a huge temp difference. I ended up with one plate up against the right wall. I just butted it up to the SFB bolts. At first i had it on top of the bolts, but that was blocking too much heat. Then I split the difference on the other two plates.

    I ran a chimney full of charcoal, and after a few adjustments I had it staying under a 5 degree difference. For a while it stayed dead on using my ET-73's.

    I actually had the smoke stack side 60 degrees higher than the fire box side at one point. The plates were $6.00 each and a very simple fix. I was going to take some pics, but it started storming. Maybe tomorrow.....
  2. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    cool beans braddah. the ay i do my brink snp i get 30-50 difference between sfb & stack w/ a pan of water but can get as low as 10f w/out- i prefer the wider range as i like everything to be done @ the same time..btw- great pics w/ vince- he's actually a nice guy......humble is the word i think. and a d*mn great tat too.
  3. deejaydebi

    deejaydebi Smoking Guru

    I'm going add tuning plates to mie tomorrow there was a big temperature difference from the firebox side to the stack side even with the baffle.
  4. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    debi- have ya tried a disp. turk pan 1/2 fulla ater & move it around & check temps w/ the thermo ? - now it won't be the same w/ a pit fulla meat....
    try my makeshift mods w/ the water pan on the hot side- that may help.... a waterpan, tuning plate,2 whole chix,a brisket,a meatloaf, a pork shoulder, & a fatty... that should account fer all the variables... plus feed ya fer a week or two.... [​IMG]
  5. I have tried the water pan thing and it is not helping me, I may check into the plates, I must do something I am burnning everything by the firebox, and coming up short on the stack side. Maybe I will get it right someday!
  6. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Wasn't that an album? (Black plastic thing, round, flat, has grooves on it, hole in the center)
  7. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    REO SPEEDWAGON... still own it....aww man..
  8. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    also sounds like the tires i had in high school.....
  9. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    I added tuning plates to my CG also. I had trouble with them at first, but I kept fiddling with them and got the hang of it. My temps from end to end are now within a couple of degrees... poifect! [​IMG]
  10. deejaydebi

    deejaydebi Smoking Guru

    Gypsy -

    Didn't put a water pan in as it was the first smoke with the horizontal and just 10 lbs of chicken so I wanted to see how it cooked loaded. It was about 30 degrees hotter over the baffle. I have thought about using a solid piece of aluminum and just punching holes at different places near sides of the firebox end and the center and stack end.

    That niffy little tool of Mikes would be handy right about now! I'm doing sausages today so I'll just use the Smoke Vault. I may pick up some ribs for the horizontal.

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