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Smoking Grate, Baffle, & Fire Box - Page 2

post #21 of 30
Quote:
Originally Posted by GrayStratCat View Post

Alelover, maybe I'm just being a bit dense today on this one but... it that a shot of your charcoal basket sitting inside your firebox or a shot of your actual smoking grate inside the smoking chamber? 



That is the fire box with the ash tray pulled out. Here a better view.

 

IMAG0167.jpg

post #22 of 30

Thanks alelover, that's about how high mine is in my SnP.

post #23 of 30
Thread Starter 

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.

post #24 of 30
Thread Starter 
Quote:
Originally Posted by alelover View Post



That is the fire box with the ash tray pulled out. Here a better view.

 

IMAG0167.jpg



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?  lol

 

post #25 of 30
Thread Starter 
Quote:
Originally Posted by alblancher View Post

Valid point Bud

 

But it really depends on how the extended stack affects smoke flow.  With the stack at grate level there is a possibility the smoke swirls around the top of the smoker and over the food before exiting.

 

If the tuning plates and shield are going to prevent the smoke rising as it enters the cook chamber, forcing the smoke to the end of the smoker where the exhaust vent is there is a possibility that you will not get "rolling" smoke.   Just my opinion, but I am always looking for moving smoke.  The tuning plates heat up providing a more even source of heat in the smoker which in itself is a tremendous advantage over standard offset smokers


How do you feel about ceramic tuning plates as opposed to heavy guage steel?
 

 

post #26 of 30

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.

post #27 of 30

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

post #28 of 30
Thread Starter 
Quote:
Originally Posted by GrayStratCat View Post

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



That makes sense.  I'll pick up some 3/16-1/4 steel and try that.

 

post #29 of 30
Thread Starter 

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.

 

DSC02811.JPGDSC02812.JPGDSC02813.JPGDSC02814.JPG

post #30 of 30

OK i am so new to smoking but so excited to have a char griller 2121 with fire box .so did a little reading yesterday and lit a fire 3 hours later and a bag of charcoal temp never got above 150 on gauge epic fail need a lot of advice if anyone has it

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