Smoking Grate, Baffle, & Fire Box
- Thread starter toekneemac
- Start date
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graystratcat
Smoking Fanatic
Thanks for the support guy's. Just to be clear what I did, if you look at the second picture in this thread, that is through the fire box looking into the smoke chamber. I simply raised the grat that you see, up, to allow more heat into the smoking chamber. I do have a baffle installed, but 1) it is only 20ga steel and 2) I believe that heat can transfer through that easily. So I needed to allow more heat (and smoke) underneath my tuning plates which essentially forces heat under the food down to the opposite end of the smoker chamber. Nothing really new, same principle, just needed some tweaking. To other newbies: It pays to use common sense sometimes. And common sense also means to learn from those who have been doing what you want to learn. And to know that not all things are the same and what works for one, may not work for others. I'll be around here guys, I like this site.
So in other words, the hole to allow heat into the chamber, is larger than the top to bottom of your baffle? If that makes any sense? lolThat is the fire box with the ash tray pulled out. Here a better view.
I really am the last person to have an opinion on this because I am not at all mechanically inclined. Does the ceramic heat up and distribute heat or do they tend to just move the heat along. Are they conductors or insulators? What are you trying to achieve. I really like the way the heavy steel heats up in a Lang and not only distributes the heat more evenly it also acts as a sizzle pan recycling the drippings into steam.
graystratcat
Smoking Fanatic
Al you hit it on the head, most ceramics are insulators - think about the space shuttle tiles. I believe ceramic tiles would tend make hot and cold spots in the chamber rather than balance the heat evenly. I really think metal makes better tuning plates than ceramics would, IMVHO.
-Salt
-Salt
I removed all ceramic tuning plates. The baffle remained but really didn't do much without the tuning plates. There was no heat equality, however, controlling heat was easy. I simply placed the food where the heat was right. Brined cornish hens. The only thing is maybe next time I will use a bit more smoke.
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