On backyard offsets, we all know unless you do something about it, you end up with a hot spot be the fire box.
Most commonly discussed I see some combination of deflectors and tuning plates used and discussed (first crude illustration). Maybe it's a user error, but when I've tried on my Highland, this just turns the entire cook chamber into a hot spot if the firr gets a little out of hand.
It seems to me a vertical baffle (second crude illustration) to block line of sight to the fire and divert the heat and smoke up as quickly as possible would better protect meat near the fire box and even temperatures. In my mind, this would allow the rest of the cook chamber to behave more like a large offset.
I'm thinking about trying it, but was curious if there was any experience or cautionary tales before I do.
Most commonly discussed I see some combination of deflectors and tuning plates used and discussed (first crude illustration). Maybe it's a user error, but when I've tried on my Highland, this just turns the entire cook chamber into a hot spot if the firr gets a little out of hand.
It seems to me a vertical baffle (second crude illustration) to block line of sight to the fire and divert the heat and smoke up as quickly as possible would better protect meat near the fire box and even temperatures. In my mind, this would allow the rest of the cook chamber to behave more like a large offset.
I'm thinking about trying it, but was curious if there was any experience or cautionary tales before I do.