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distance between cooking surface and tunung plates?

post #1 of 11
Thread Starter 

I searched through a lot of pages trying to find out how far below the cooking surface the tuning plates need to be for my cbss. I found one reply which stated about 2 3/4 to 3 inches below the cooking surface. I was going to start out at 2 3/4 and trim the plates smaller if I need to go lower. Can anyone confirm this or comment on it. My uncle is a sheet metal fabricator and I wanted to give him the measurments to cut them this weekend.

 

Thanks

post #2 of 11

I have no ideal, but would like to know for future reference....Wish I was more help...........

post #3 of 11

It depends on the opening from the fire box. Your tuning plates need to be around 1/2 inch abpve the top of the fire box.

post #4 of 11

You want the plates low enough to fit Drip pans for things like Turkeys and Beef Roasts. Maybe 4-4.5 inches? Measure a pan you would use, I don't remember how deep Disposables are...JJ

post #5 of 11

 

I do not know how to answer your question....... but.... Here is the theory and a schematic..... Someone may have numbers that are cast in stone but this should help figure it out...... on another thread , HoityToity suggested using an infrared therm to adjust the plates for even heat distribution...... What a great idea..... Dave

 

 



 

post #6 of 11

Good info here

post #7 of 11
Thread Starter 

Thanks for the suggestiions. I'll have to get my mods done this week because last weekend was spent with this.

 

http://www.smokingmeatforums.com/t/116152/1st-boston-butt

post #8 of 11
post #9 of 11
Thread Starter 

Chefrob

Thnks for the reply. Do the lower grates work well as heatsinks? I had thought about using firebricks for heatsinks in mine but i made my baffles and plates out of 1/4 in steel and was going to try that first.

 

If you have a chance please read http://www.smokingmeatforums.com/t/119648/need-help-to-finish-modifying-my-cbss#post_791664 and give me your opinion. I hope to finish mine soon and post some pics.

post #10 of 11
Quote:
Originally Posted by offset grillin View Post

Chefrob

Thnks for the reply. Do the lower grates work well as heatsinks? I had thought about using firebricks for heatsinks in mine but i made my baffles and plates out of 1/4 in steel and was going to try that first.

  

i think the do since they are thick heavy metal. 1/4" steel should help as well as the fire bricks...........

post #11 of 11
Thread Starter 

I had one too many plates cut so I'll eaither place it in the bottom or on the opposite side of the firebox to help temps recover faster when i have to open it. Each plate weighs a few pounds so they should work great for holding the heat.

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