TEmp zone within the CC

[smokeyj121]

Hey everyone,

I've had my tuning plates cut up; now Im wondering how should I place them.

I heard some people try to have as even as possible temp throughout the CC. However, some pitmasters prefer to have their "hotter zones" and "cooler zones" for some purposes.

If you have experience playing with your smoker, please let me know which setup you would prefer. And if you prefer to have hotter/cooler spots, how hotter should it be?

Thanks a lot guys.

SJ

 

[gr0uch0]

Hey everyone,

I've had my tuning plates cut up; now Im wondering how should I place them.

I heard some people try to have as even as possible temp throughout the CC. However, some pitmasters prefer to have their "hotter zones" and "cooler zones" for some purposes.

If you have experience playing with your smoker, please let me know which setup you would prefer. And if you prefer to have hotter/cooler spots, how hotter should it be?

Thanks a lot guys.

SJ

It's going to be trial and error until you dial your own particular rig in.  Most applications--to even out the temps--have them staggered, with the plates closer together nearest the firebox, and the gaps becoming larger farther away from the FB.  Some will weld/tack the plates in place, and that's fine once they have their optimal setting:  I don't, because if I want a hot or cool spot, I can create them if they can still be moved around.  Chicken is a prime example:  like to smoke evenly, then I create a hot spot at the end to crisp up the skin by moving the plates away from the FB.

Your last question is a matter of preference, depends on the meat, and what you're trying to accomplish as to how hot or cool you want.  My $0.02.

 

[JckDanls 07]

Hey everyone,


I've had my tuning plates cut up; now Im wondering how should I place them.


I heard some people try to have as even as possible temp throughout the CC. However, some pitmasters prefer to have their "hotter zones" and "cooler zones" for some purposes.


If you have experience playing with your smoker, please let me know which setup you would prefer. And if you prefer to have hotter/cooler spots, how hotter should it be?


Thanks a lot guys.


SJ

It's going to be trial and error until you dial your own particular rig in.  Most applications--to even out the temps--have them staggered, with the plates closer together nearest the firebox, and the gaps becoming larger farther away from the FB.  Some will weld/tack the plates in place, and that's fine once they have their optimal setting:  I don't, because if I want a hot or cool spot, I can create them if they can still be moved around.  Chicken is a prime example:  like to smoke evenly, then I create a hot spot at the end to crisp up the skin by moving the plates away from the FB.

Your last question is a matter of preference, depends on the meat, and what you're trying to accomplish as to how hot or cool you want.  My $0.02.

:yeahthat: