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I'm thinking about adding a baffler. Can you folks give me your opinion about my idea? I welcome all suggestions!

post #1 of 6
Thread Starter 

Here is a picture of my smoker.   From where the fire box attaches to the CC You can probably identify that the fire/smoke comes into the CC at the bottom.  To be specific, the smoke/Fire comes in slight above the bottom grate.  The problem that I am having is that what ever I put on the bottom 3 grates, closest to the side with the firebox has a tendency to burn rather than cook/smoke.  

 

I did some reading and learned a little about bafflers.  I was thinking of putting a piece of metal on an angle from the top of the opening where the smoke and fire come in (about a foot up on the right side of the CC and have it going down toward the bottom left corner of the CC, making it about an inch w(on each side) wider than the opening between the firebox and CC.  

 

To be honest, as of last Thursday I wouldn't understand anything that I just wrote so my confidence level is low.  I thought I would reach out to the more experienced folks out here for any direction.  

 

Did i explain this well so that I made some sense or did I just ramble?

 

As always, any help is greatly appreciated and thanks for reading my thread.

 

post #2 of 6
I'm going to try to help get you heat right. You will lose the bottom grate ,however you will distribute the heat more efficiently.

Place a plate AT the top of the opening at a 45* angle downward . You will not. Need over 6in. or so . Place them in temporarily (in case you need more or less. .

This should solve your problem and give you better heat .

Let me know how you did . I believe it will do !biggrin.gif

Have fun and . . .
post #3 of 6
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

I'm going to try to help get you heat right. You will lose the bottom grate ,however you will distribute the heat more efficiently.

Place a plate AT the top of the opening at a 45* angle downward . You will not. Need over 6in. or so . Place them in temporarily (in case you need more or less. .

This should solve your problem and give you better heat .

Let me know how you did . I believe it will do !biggrin.gif

Have fun and . . .

Thank you for your reply.  Unfortunately heat is not the issue.  in fact the problem is that flame come through and burn everything on half of each of the bottom 3 grates.  i still think what you suggest will help though.  the flames won't come through this way, right?

post #4 of 6
Can you make the fire smaller.... maybe use briquettes and chunks of flavor wood... close down the air intakes to the firebox....
post #5 of 6
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Can you make the fire smaller.... maybe use briquettes and chunks of flavor wood... close down the air intakes to the firebox....


Dave,  That is exactly how I run my smoker normally.  I haven't tried a smoke with just wood yet.  Normally I fill the firebox up with charcoal (royal oaks) and I put pieces of wood through out.  then I throw in wood chunks while the fire is going when I think there isn't enough smoke coming out of the top.  I heat several pieces of coals separately then place them ion the corner of the fire bow.  Once the temp states picking up, I close the vent on the firebox down to almost closed and I close the chimney vent as much as I can.  That vent doesn't close all the much.  Every time I try this after 30 -45 mintues I am up to 275.  I never had issues smoking at 275 but I am now making jerky (pretty dam good jerky if I do say so myself  LOL)  and those little thin pieces turn to charcoal if I turn my head to long.  I an open to all ideas even the suggestion of a new smoker.  I thought a baffler might stop the flames from coming through but still allow the smoke to pass.

post #6 of 6
Sounds like you need an upper air inlet to the FB.... Closing the exhaust, will overheat the FB because there is no air flow....

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