Set up: Brinmann SnP MODS: - Afterburner propane burner - oven gasket lining - Vent extender - new thermos So, as a continuing project I am looking to optimize my SnP design such that it is as fuel efficient as possible, and a really nice even cooking area. I am focusing on heat distribution now as everything else seems to be in place. Also I'm a sucker for perfection in the things I use, and I wanted to learn more about these designs when when I build my own. For several months I have been using this setup: (minus the extra metal heat deflector on the right side I put that there in the picture only) Heat Baffle with a small angle 2-3 tuning plates made from 1/8" steel Pros (over no setup): - Much better heat deflection / distribution - Can move plates a lot to change heat areas Cons: - Gaps in plates leave very hot spots - Vent side always a bit cooler on the grill The hot spots were very evident on my last smoke of 4 dozen chicken wings. I purposely left them in the same area to try and map out the spot. In the end I had some significant hot areas in between vents and the firebox side cooked much faster (normal for this setup). So after I saw a few pictures of a more complex setup on this forum, i decided I wanted to make a change. Since I do not have access to metal working equipment, or those skills, I had to get this made for me. After a few PMs I got the info I need and made an exchange to have a forum member help me acquire: First thoughts... "So THIS is what 1/4" steel is like! Damn its heavy!" This new setup came in two pieces. The first piece is meant to act as the heat baffle, and extend the heat / smoke along the cooking chamber. The second piece was suggested to me, and then requested by me, to further extend the heat / smoke along the chamber for cold weather cooking. I live in the Pacific North West, and I expect to be BBQing in cold rainy weather! Installation was a snap. Pull out old parts, put in new ones! One thing I forgot to do during my initial seasoning was to move the vent extension all the way over. It was overlapping the second plate, and although the setup worked great, I think it may have hampered some airflow. New setup (with grills): From my seasoning time, with digital probes all over the area I can say this: Pros (over old setup) - very even heat distribution all over the grill. - Recovers heat from lid lifting VERY fast Cons - Takes a longer to warm up - Some hot spots on the far edges along the front / back where the heat baffle part is. Not really a big deal. - Firebox side thermo now gets a much hotter reading, even tho a digital probe in line with it on the grill registers cooler I had my probes everywhere on the smoker and they were very constant. No significant hot areas anywhere that I would have food on. I am doing a 15 lb brisket this weekend for my first smoke on it. I'm very excited, so far everything looks promising! I thought I would share this with you all. Aside from the Afterburner propane burner, which I installed as an experiment / battle high charcoal costs in Canada, my total costs for this have come to about $450. This includes the BBQ itself, all materials I installed, plus the cost of acquiring these new parts (shipping too!). That is 1/2 the cost of a Horizon (dont get me wrong tho, I would love a Horizon!), and a gradual cost. I added things and changed things and spent money over time, after the initial SnP purchase. Its been a fun build, who knows I may keep going. But for now I'm waiting for the weekend, and a great brisket smoke! Q on! PS - I still love and use my WSM!