offset smoker baffle

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stiffyman

Smoke Blower
Original poster
Feb 18, 2007
104
12
NM
I will be modifying my bar-b-chef offset to add a baffle, I have seen where people baffle it the lenth of the box or half the length, I was thinking of going 3/4 of the length any thoughts form someone who had done this, thanks
 
The idea I like and am going to try is use smaller adjustable baffles. Instead on one long baffle, I will make 5-7 smaller ones that vary in length from 10" to 5" then I can mix and match and adjust the gaps between them to dial in the flow of heat.
 
I have 3 baffle plates in my SNP with a cast iron plate above the first one. (firebox end) Usually my temps are even on both ends and only 5 degrees off on windy days. It took a few tries to get the spacing right but once I did I made a small punch mark to relocate them after cleaning. The cast iron helps protect meat on that end from temp spikes and also helps recover temp when the pit is opened and closed.
 
Thanks for replies, so instead of one maybe make a rack or a glide to slide different size's of metal sheets from one side to the other?
I like that, what is a tunning plate?
 
Sounds similar to what I did.

I used 3 tuning plates. One each of 10", 8" and 6". The baffle and plates are all 1/8" steel.



Temps are pretty even and so far has worked pretty well.

Dave
 
Sorry for the confusion. What I described are the tuning plates, several pieces slid from side to side. My understanding on the baffle is a piece right at the firebox to divert the heat down and under your tuning plates. But don't quote me on that.... lol.
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