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Convection Plates.

post #1 of 5
Thread Starter 
Ok, I have been wanting to add one of these to my OK Joe smoker and finally got a piece of steel to do so. I have been reading the posts here and they always help but I have a couple of questions:

1. I have a piece of steel 36" x 11" that is 1/4" thick should this be good?

2. Is there a specific way that works best?

3. Are you supposed to use specific hole sizes for the best results?

4. Should a specific number of holes be made?

5. Is there a template that someone has to help lay this all out?

6. Does the on end need to be bent up at an angle at the fir box end or is it OK straight?

7. How does one go about bending the steel?


Thanks in advance.

Link
post #2 of 5
Thread Starter 
Just Bumping this one time to see if anyone has any suggestions.

Thanks
post #3 of 5
Quote:
Originally Posted by link View Post

Ok, I have been wanting to add one of these to my OK Joe smoker and finally got a piece of steel to do so. I have been reading the posts here and they always help but I have a couple of questions:

1. I have a piece of steel 36" x 11" that is 1/4" thick should this be good?

2. Is there a specific way that works best?

3. Are you supposed to use specific hole sizes for the best results?

4. Should a specific number of holes be made?

5. Is there a template that someone has to help lay this all out?

6. Does the on end need to be bent up at an angle at the fir box end or is it OK straight?

7. How does one go about bending the steel?


Thanks in advance.

Link

 

My first question is do you have a Fire Box :icon_question:The thichness of the metal is ok , it will get up to a temp. high enough to radiate upward. If you have a FB , how high is the opening of the FB end of the barrel , from

 

bottom to top , if the top is closer to one inch from the bottom of the cooking rack then you need to make a 45* degree angled plate from above the FB ---down ward to a max of 4" from the bottom of the gril to the plate level . From the bottom edge of the 45 degree plate ,  the plate you use as a tuneplate should be butted up against the 45plate.

 

The use of holes is your preference , however I  have read where the folks will use an 1/8" line across the width of the plate , graduating slowly as you move down the plate. Leave enough the last two holes so the smoke can exit , or you will have stale smoke under the plate.

 

I'm not sure of the exact distance to let the lines to be apart.Yes , the end of the plate can be butted-up against the wal of the end of the smkoer.

 

Go to a machine shop and ask if they would hacve a break press and if they would bend it up , well it would bent down at a 45*degree angle.the idea is to have a way to remove the plate and clean under it ,half X Half angle iron on the sides will keep it level ( both sides ) .

 

If you have no FB , ask a smarter person than me :confused:

 

I hope to see a picture of the finished item...I'll be watching...:popcorn .

 

Stan

post #4 of 5
Thread Starter 
Stan,
Thanks for the great response. That makes sense to me and Yes I do have a fire box (on the Left). not sure of the distance from the top of the opening to the bottom of the cooking grate but my guess is a couple of inches.

The angle iron is a good idea, i was thinking about getting a few fire bricks and resting the plate on that.

I will post something if I can get this done.

Thanks
post #5 of 5

Fwiw, I ordered a custom convection plate from Horizon for my OKJ offset - the way the made it, it just sits down in the barrel of the smoker butted up to the wall and works fairly well. Yes it is bent with a 45 that goes up and then flat out to the wall. But it just drops right into the smoker. Heavy bugger too.

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