Making a baffle

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Fire Starter
Original poster
Jun 26, 2007
According the Day 4 of the smoking course, Jeff recomends installing a baffle on my offset in order to keep heat even, not torch the near stuff, and be able to cook to far end stuff properly. I have the attached (pic)smoker. Pretty standard offset. Any suggestions on how to make and insert a baffle? Materials? how to attach it?..any insight would be very helpful. For the ribs in the picture below, I had to rotate the placement on an hourly basis. They came out great...but I would like to even it out and keep the door closed longer.
I've got a Charbroil Silver Smoker which is similiar (firebox on the other end).
Here's a pic of my baffle and tuning plates.

The Silver Smoker (SS) cooking chamber is 35" long and 16" wide.

My baffle is 14" wide 12" long and extends under the first tuning plate 4 1/2".

There is a 1 1/2" gap between the baffle and the front of the chamber and 1/2" on the rear.

Tuning plates 1 & 3 measure 13 3/4" x 10 1/4" and #2 is 13 3/4" x 7". The tuning plates are 3 3/4" above the bottom of the chamber. There is a 1/2" space between plate 3 and the right wall.

Hope this helps.
great pics!!! just what I was looking for! Thanks
It's best if you can make your baffle fit tight near the firebox. Mine needs to be widened. Post some pics when you get it done. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.