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Tuning plate question

post #1 of 9
Thread Starter 

Hi all, what dimension length/width and gauge or thickness of steel do most use for the cheap offset smokers? I have the Char Broil American Gourmet Deluxe. Also where is the best place to purchase the plates, sheet metal shop, metal fabricator, Lowes, I don't know? Any help would sure be appreciated.

post #2 of 9

smokininidaho, morning..... You should try to find a fabricator somewhere... They have remnants of different gauges of material they sell for a really reduced price.. Then they will shear them to your specs to fit your smoker....  Their material is cheaper even if you don't purchase rems and they can make plates that fit your smoker....  If you find material at a recycler, a note of caution.... a fabricator will not shear old material to size for you, because of the rust potential on the plate.  Rust is very hard and will chip or break the shearing blade.... you will have to cut it with a grinder or a torch....

As for the size of the plates, I do not know the formula for number of plates... I would "guess" you want an opening about every 6-8 inches to adjust the heat to the cooking surface.                 Dave

 

post #3 of 9
Thread Starter 

Thanks Dave for taking the time to answer my question.

 

Gary

post #4 of 9

In my offset smoker I have  plates in the bottom. They are 1/4" steel. I welded some U bolt style handles in the middle of each one so we can move them around with a poker. I would say each one of my plates is 14" wide and 26" long. They sit a couple inches above the openeing from the fire box opening. I used to have a infrared camera and used that to "see" where the heat actually was and played with it. Do a couple of burns and youll get the hang of it. I can actually make it act like reverse flow. and be colder on the firebox end. Hope this helps.

http://www.smokingmeatforums.com/gallery/image/view/id/72649/album/10324

 

post #5 of 9
Quote:
Originally Posted by Hoity Toit View Post

 I used to have a infrared camera and used that to "see" where the heat actually was and played with it. Do a couple of burns and youll get the hang of it. I can actually make it act like reverse flow. and be colder on the firebox end. Hope this helps.

http://www.smokingmeatforums.com/gallery/image/view/id/72649/album/10324

 


Now if that ain't takin' all the work out of it I don't know what is..... ONE GREAT IDEA... HT.... I'm stealing it.... Dave
 

 

post #6 of 9
Thread Starter 

Well I had to wait until today to season but everything seems to be going fine, about 3 hours in now and the darn thing has hold temp very well. I did install 2 thermos at either end of the chamber and to my suprise it is holding within 15 degrees from one end to the other. I haven't extended the chimney yet and no tuning plates. Just used a cheap spray can of veggie oil to season and has a nice smell. Kept temp around 275 degrees. The way it seems now I will just add some firebrick at the stack end to try and keep temps even across the chamber and of course extend the chimney to the grate with some aluminum flashing as it's the only way to do it with this model (stack does not extend but maybe 1/8" or so from the hood). The way it looks now I may not need the tuning plates just some firebrick only time will tell. BTW it's like 34 degrees here and I used cheap charcoal and some maple wood to season. Thanks again for the advice.

Gary

post #7 of 9

Burn it in again tomorrow..or stoke it up for all night. Can't wait to see some good food coming out of it !!yahoo.gif

post #8 of 9
Thread Starter 

Thanks Hoity Toit, been about 4 hours now and I'm going to let 'er cool down as at looks like we've got some snow on the way in the next few hours and I want to put a cover on before the weather hits. Have to work tomorrow but will definately be smoking some chicken or ribs next week, maybe a brisket next Friday. I'm doing some beef ribs and a tri tip right now on the old Brinkman vertical and they're looking good, will try to take some q-view.

post #9 of 9
Thread Starter 

Posting the q-view of the tri tip and ribs on the beef forum right now.

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