Dave, do you think a diffuser plate/ baffle would help even out the flow of smoke and heat? I might have read about one on Widnelly and Donwne (spelling?). The one I saw was a large aluminum plate with holes drilled every square inch...think the holes were 3/8". Something like 1200 holes. The plate was situated about 6" above the smoke box on the burner. This evened the heat out uniformly across the entire smokehouse. I could very easily fabricate one as I have access to a MIG machine and scrap aluminum.
Whatcha think?
*edit to add link:
https://www.meatsandsausages.com/smokehouse-plans/smokehouse-baffles
*see bottom right pic. @ link above.
Also-I'm considering going to (2) 4" top vents for more draft when drying sausages if the smokehouse is full so I do not have to crack the chamber door. Of course I will fab up some aluminum vent covers too.
Whatcha think?
*edit to add link:
https://www.meatsandsausages.com/smokehouse-plans/smokehouse-baffles
*see bottom right pic. @ link above.
Also-I'm considering going to (2) 4" top vents for more draft when drying sausages if the smokehouse is full so I do not have to crack the chamber door. Of course I will fab up some aluminum vent covers too.
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