Joe, thank you for promoting this discussion. The battle for better BBQ pits is a battle to understand many factors, key among them being heat and airflow. You and many other BBQ pros challenge the benefit of using tuning plates, arguing that any benefit they may provide to heat consistency is outweighed by their negative effect on airflow and top-down cooking. I agree with you. And I hope you continue to promote this discussion in the hope that it will lead to better pit designs in the future.
Have a Lonestar Grillz 24x48 off set smoker w/ four (4) six inch wide x 1/4" thick steel tuning plates that are spaced from about 1/2" to 1 1/4" apart... Works well and I've cooked a lot of great BBQ with that set up. BUT... last week for the first time I removed the "tuning plates" and was able to keep the stack wide open, while I completely close the intake vent, and controlled the whole practice cook by just cracking the firebox door. Pretty wild results as the two temp gauges on the cooker read 325 degrees (fire box side) & 250 ish on the stack side, BUT the two temp gauges I ran @ grate level BOTH ( fire box & stack side) stayed where I wanted @ 275 degrees! Ran that temp for over five hours by adding smaller splits about every 40 to 50 minutes. Tuning plates are NOW in the shed!
Thank you for commenting. Have the same pit with a 24" vertical at the stack end. Was not loving airflow at lower temps and thinking of pulling those plates. They’re coming out this weekend, see how it goes.
I’m cooking on the lone star grillz 20 inch model and they have plate that basically directs the heat up and the. Across the top of the cook chamber. They call it the “cross flow” I haven’t had many issues with that. I have notices the bottom grate does run cooler on the firebox side. I have a 500 primitive on order, which I can not wait for that to be ready in may to get.
I saw you in guga foods video and have watched a couple of your videos already and I really enjoy your content. I subscribed and can't wait 2 see more.
Had a custom Frontiersman on a trailer with the plate welded in similar to yours but a solid piece that went from end to end. I sold it after using it for 10 yrs. I couldn't cook on the bottom grates so everything was done on the top grates. Got tired of burnt bottoms on my briskets so I sold it and I've never missed it. I couldve maybe had the plate cut out but also was not fond of the stack placement either. I've got a Big Phil's 500 now. Way better.
The say that a reverse flow smoker has a better temp control in all the grill area and that you can use all the area to cook, I’m from Mexico and I have a Offset Smoker 150 gallon and working on a 250 gallon. Liked your channel going to suscribe
Great info.. I have had the same issue as you mentioned with mine - the bottom of my briskets were always a little crisp - I have been questioning for all the reason you went over the need for a plate. I have been thinking of removing it and this helped seal the deal.. although I have learned how to cook with it and get great results - but i want to see how it going to work with no fire grate and removing the plate - and you are 1,000% correct it freaking heavy and PIA ti get in an out.. cleaning that thing is always brutal. Thank again..
Thanks for your response on my question about tuning plates. You touched on some interesting reasons, but I am still not sure if I should use them or not. If I come to a good reason to use them I will let you know.
I’m was giving a smoker and it had tuning plates welded in it and my bottom of the briskets were burning a lot or getting to heated. Finally we cut it out and it worked better. I found that it was giving me more problems then helping. My opinion though and great talk.
I have a lone start verticle offset, I have 3 solid tunning plates. Its keep my smoker running super even. Butttt i hate the mess it makes, and also not sure how much heat is being absorbed, im going to try a cook without them to see if i need them
Joe I have a Gator Pit made in Houston TX. The pit has adjustable tuning plates. I can adjust the plates to have the same temp across the pit. There are four plates that can be moved easily. I encourage you to check their web site for more info. Also on RUclips.
I’m not saying to never use them. If it works for you, then go for it. My smoker just worked better when I took mine out. Try it for yourself and see what happens!
With the Horizon convection plate you do not place it next to the fire box. You move it away from the firebox until the temperature is even across the grate. I have a Black Diamond 16" diameter offset and my Horizon plate when placed 2" from the firebox my smoker will hold the same temp within 0-5 degrees the entire time. The Horizon smokers actually have it so you can adjust the position of the plate by sliding until temps are even across the smoker.
I recently purchased a 20" Horizon RD Special (definitely a well built pit) and I'm having a heck of a time getting the pit to distribute the heat evenly. Ive tried moving the sliding plate back and forth and still no luck. Getting frustrated, any further info you could share in regards to our Horizon units?
@@cavecreek2113 I would do a test run, no food, and start with the plate 1" away from the fire wall. Let it run for half hour and see where the temps are at. If it is hotter at the chimney side move the plate 1/2" in that direction and wait 15 mins. If it is still hotter on that side move another 1/2" and wait another 15 mins. Basically move the plate 1/2" on the side it is hotter and wait. Be sure the pit is preheated before the test.
@@walkonking Hey, thanks for the pro tip. I'll give it shot this week and see if I'm able to get more even temps (at lower grate level) throughout the pit.
@@cavecreek2113 Keep in mind, once you have it dialed in, with empty chamber, when you put food in it, it will take time to equalize. That has to do with the food being cool. But it will equalize as the cook goes on and will get even temps as the food and metal heat.
@@walkonking Well - yesterdays 4 hour test 6/1 on my Horizon 20" RD Special Marshal sucked. I started with plate 1" from fire box and moved it towards the smoke stack (opposite of fire box). I used 2 digital probes elevated 1.5" above the lower grate spaced apart so that the probes were a 1/3 of the way towards the center. Initially the temp spread between probes was 30°. Each 1" move of the tray didn't change the temp spread significantly. Plus I would wait 5-7 minutes (often 10 min) between tray moves. Finally after moving tray 8" the temp spread reduced to 20°. I'm half tempted to remove the tray all together and give that a test. The challenge I have with the tray is that it directs a ton of air under the bottom vs the top. The protein I cook tends to get too hot or burn on the bottom. I've been around other cookers for years. This is my first off-set cooker and I knew there's be a BIG learning curve - but didn't anticipate this much challenge. I don't want to bad mount Horizon, but damn. This thing is fussy. Wish I have a buddy close by that had a similar sized off-set made by someone else to see if mine is a odd duck, or is this what all off-sets are like.
I have a wrangler which is a small pit. The tuning plate helps me get my temps down in then 250 275 range. When I take it out my temps go way above 300. Sucks.
Great video! I have a 2nd hand Yoder Wichita. I've done cooks with and without the tuning plate and am leaning towards keeping it out altogether. Air seems to flow better.
@@knoxavebbq thanks! I agree about the temps being weird. With the tuning plate my digital probe would read 250 but the gauge by the stack only read around.
What do you think about old country pecos with plate angled down from fire box? I’m wanting to get one but don’t want to have to do a bunch of mods to make good bbq.
You should take a look at workhorse pits and sell your current pit. I was a fan of lonestar but never pulled the trigger due to the tuning plates. Workhorse seems to have the best bang for your buck pit out right now. Plus you already had a primitive pit. I'm trying to save up for the 1975 model!
i know. my buddy JD who built my 1000 gallon builds the workhorses. now that i have my pit dialed in now, i dont feel the need to replace it.... at least not yet. hahaha. definitely save up for it.
Was gonna run a biscuit test on an older bricksmann cimarron smoker I just got that has some homemade tuning plates I could install, but when I think about what the point of an offset smoker is and how you're supposed to get good airflow, anything that diverts or hinders that is useless. I am curious if you think any added bricks at the bottom of the smoker would have any good use as heat sinks to help keep temps stable. I'm wondering if they are at the bottom and not as close as a tuning plate of the drying out effect would be reduced. Thanks for the videos.
I've done the bricks before. I honestly haven't found it to be a game changer. If it's cold where you are, I just build a bigger fire. I've done all the test, with tuning plates, redirecting the air flow in other way, extended the stack, putting bricks at the bottom, putting a water cooler blanket around my pit, etc. to me, if you're having to make a lot of these modifications to an offset, then it's not worth buy. I would rather go with a barrel/vertical smoker.
Hey Joe, when using the foil boat method, how do i rest the brisket? Do I take it out the foil and wrap in butcher paper or do I keep it in the foil I all the juice and cover the top with more foil?
Joe, I have a Yoder Loaded Wichita, a few years ago in one of Jeremy Yoder's videos he recommended cutting out the baffle from his Old Country smoker. Did you remove your baffle? Did I make a bad decision by removing mine?
Hi Joe, I’ve been watching a lot of your videos recently and they’re great. I have an All Seasons Feeders 48x20 offset and it has a metal “heat shield” with adjustable dampers than run the length of the pit. Away from major surgery and completely cutting it out, what would you recommend I do? Open all the baffles completely? Thanks
Hard to explain exactly but they have a picture of the shield and baffles on the site. It’s located under the grates. Similar to where the plate in your video would be. www.allseasonsfeeders.com/collections/bbq-pits/products/48-x-20-bbq-pit-w-firebox
I see. I would just try to keep the bottom open and try not to get the fire too hot so the plate doesn’t hold too much meat. With a small pit like that, you don’t need it to be that hot because it’s a smaller cooking chamber.
I have an Oklahoma Joe Longhorn reverse flow smoker. I removed the cheap plates that came with it & installed a lava lock solid baffle plate. If I remove it won't my smoke just leave the smoker right away since my stack & firebox is on the same side of my smoker?
Probably not. The pull won’t be strong enough to let smoke get pulled that fast. You can also always close down the damper on the stack to keep heat and smoke from escaping too fast. But…. I’m not sure how it would affect the airflow on the back end of the smoker. If you don’t find any issues with your cooks, I wouldn’t remove it.
What do you think about using them on larger offsets? I got a 312 gallon and he gave me tuning plates with it. Do you think it’s worth putting a short one right by the firebox to help get a couple more inches? My firebox is unfortunately a little small (was originally made for a 250) so I don’t have much room to move it around in the box.
Man…. I have been thinking about taking the plate out of my Yoder Kingman…. But I’m such a chicken, I was like, they wouldn’t include it in the smoker if it wasn’t the best way. Thanks for the video, I’m taking my plate out
👍 it’s the right move. It’ll take a couple of cooks to adjust to it, but it’ll give you better control of your temps. Thanks for watching! Hope you enjoy my other videos as wel..
I bought my old country Brazos this spring when inflation started getting crazy. ( that how I justified spending 1100 bucks on a firefighters salary to my wife) I was contemplating getting the tuning plates at first then decided against it. Instead I focusing on air flow and convection. I removed the heat deflector that pushed all the hot air to the bottom of my Brazos. I was experiencing the same thing you were with crispy bottom of my brisket. I also bought some stove pipe from Lowe’s and extended my stack. After these two easy modifications 60/65 % of my cooking great is even with a huge hot spot by my fire box. I am most likely going to fabricate a smoke collector with a smaller diameter smoke stack along with installing a baffle plate similar to the milscale backyard pit or the Franklin pit with the hopes of making my pit draw more air and reduce the size of my hot spot.
Well, I'm going to let my secret out on my method. This will be on my recently purchased Old Country Brazos loaded pit. I got the beveled plate and grinded some of the lowered sides off. This allowed me to be able to stand the plate vertically closer to the bottom of the chamber approximately 2 inches away from the fire box outlet hole. I have a 2 inch gap at the bottom allowing airflow to pass through. I utilized 2 rectangular magnets to keep the plate standing. So, now you have air flow from the top and the bottom, giving me very close temperatures with the middle grade slightly higher instead of next to the fire box. I have left that way, but I'm sure that if one has the time, they could lower or raise the plate higher. You could close the space or open it to the fire box. You could shorten the height as well. I got the idea from a youtube selling his product that has holes at the bottom of the plate. Why not just leave some space at the bottom. I hope that this idea will be a game changer.
@@knoxavebbq , I understand. What you're saying makes total sense, but, then you have a very reputable builder from Moberg saying otherwise. So confusing. It all goes down to trying it for yourself to see what works best.
@@joekerrytorres3027 haha. For sure. Just gotta try it for yourself. I definitely would not say I know more than Sonny, but my food was definitely better when I removed the plate.
Do you know if Madscientist bbq used any tuning plates or any other modifications for his brazos smoker in this video? ruclips.net/video/kE2RisA2mHY/видео.htmlsi=RCTdq1_100fvD3aW
@@knoxavebbq I tried reaching out, but he didn’t respond. I thought you may know because I know you collaborated with him in the past. Do you know if you can render brisket fat cap well with the brazos without any mods?
Joe, thank you for promoting this discussion. The battle for better BBQ pits is a battle to understand many factors, key among them being heat and airflow. You and many other BBQ pros challenge the benefit of using tuning plates, arguing that any benefit they may provide to heat consistency is outweighed by their negative effect on airflow and top-down cooking. I agree with you. And I hope you continue to promote this discussion in the hope that it will lead to better pit designs in the future.
👍
You are so on point, particularly about the Yoder tuning plate. I removed mine after 2 cooks and found my management was so much better.
Hey man, I just try to speak my own truth and from my own experiences. Seems to make sense. Haha. Thanks for watching.
I just got my old country pecos and there is a plate on the inside on the firebox end is a tuning plate like yall are talking about
Have a Lonestar Grillz 24x48 off set smoker w/ four (4) six inch wide x 1/4" thick steel tuning plates that are spaced from about 1/2" to 1 1/4" apart... Works well and I've cooked a lot of great BBQ with that set up. BUT... last week for the first time I removed the "tuning plates" and was able to keep the stack wide open, while I completely close the intake vent, and controlled the whole practice cook by just cracking the firebox door. Pretty wild results as the two temp gauges on the cooker read 325 degrees (fire box side) & 250 ish on the stack side, BUT the two temp gauges I ran @ grate level BOTH ( fire box & stack side) stayed where I wanted @ 275 degrees! Ran that temp for over five hours by adding smaller splits about every 40 to 50 minutes. Tuning plates are NOW in the shed!
LOL! Glad you did it.
Thank you for commenting. Have the same pit with a 24" vertical at the stack end. Was not loving airflow at lower temps and thinking of pulling those plates. They’re coming out this weekend, see how it goes.
My Yoder Frontiersman smoker has tuning plates and I'm torn on using them or taking them out, both ways work great. 👍
Do what works for you.
I’m cooking on the lone star grillz 20 inch model and they have plate that basically directs the heat up and the. Across the top of the cook chamber. They call it the “cross flow” I haven’t had many issues with that. I have notices the bottom grate does run cooler on the firebox side. I have a 500 primitive on order, which I can not wait for that to be ready in may to get.
Awesome! Let me know when you get it.
@@knoxavebbq will do!
I saw you in guga foods video and have watched a couple of your videos already and I really enjoy your content. I subscribed and can't wait 2 see more.
Appreciate it! Working on getting some videos out now. Please enjoy the other videos I have up for the time being. Thanks for watching!
Had a custom Frontiersman on a trailer with the plate welded in similar to yours but a solid piece that went from end to end. I sold it after using it for 10 yrs. I couldn't cook on the bottom grates so everything was done on the top grates. Got tired of burnt bottoms on my briskets so I sold it and I've never missed it. I couldve maybe had the plate cut out but also was not fond of the stack placement either. I've got a Big Phil's 500 now. Way better.
Definitely. Glad you were able to get something you felt comfortable with.
The say that a reverse flow smoker has a better temp control in all the grill area and that you can use all the area to cook, I’m from Mexico and I have a Offset Smoker 150 gallon and working on a 250 gallon. Liked your channel going to suscribe
I know that’s what they say, but I disagree from the reverse flows I’ve seen. Haha. Thanks for subscribing!
Great info.. I have had the same issue as you mentioned with mine - the bottom of my briskets were always a little crisp - I have been questioning for all the reason you went over the need for a plate. I have been thinking of removing it and this helped seal the deal.. although I have learned how to cook with it and get great results - but i want to see how it going to work with no fire grate and removing the plate - and you are 1,000% correct it freaking heavy and PIA ti get in an out.. cleaning that thing is always brutal. Thank again..
What I do to prevent that is to add some beef tallow to the butcher paper so the brisket in the bottom can have some moisture
Thanks for your response on my question about tuning plates. You touched on some interesting reasons, but I am still not sure if I should use them or not. If I come to a good reason to use them I will let you know.
I don’t see any reason to do so.
I’m was giving a smoker and it had tuning plates welded in it and my bottom of the briskets were burning a lot or getting to heated. Finally we cut it out and it worked better. I found that it was giving me more problems then helping. My opinion though and great talk.
definitely agree with your opinion. haha. thanks for watching!
I have a lone start verticle offset, I have 3 solid tunning plates. Its keep my smoker running super even. Butttt i hate the mess it makes, and also not sure how much heat is being absorbed, im going to try a cook without them to see if i need them
Give it a shot. You might need to step it wirh a few cooks, but I find it to be much better once you get the hang of it. Thanks for watching
Joe I have a Gator Pit made in Houston TX. The pit has adjustable tuning plates. I can adjust the plates to have the same temp across the pit. There are four plates that can be moved easily. I encourage you to check their web site for more info. Also on RUclips.
Ah yes. The gator pits. I remember wanting one a while back. I know the plates work. I’m just not a fan of them in general. Thanks for watching!
What about just a deflector type plate. Like in the old country offsets. Or just leave it all the way open?
I’m not saying to never use them. If it works for you, then go for it. My smoker just worked better when I took mine out. Try it for yourself and see what happens!
Yoder removed his on his Brazos and got better temps.
With the Horizon convection plate you do not place it next to the fire box. You move it away from the firebox until the temperature is even across the grate. I have a Black Diamond 16" diameter offset and my Horizon plate when placed 2" from the firebox my smoker will hold the same temp within 0-5 degrees the entire time. The Horizon smokers actually have it so you can adjust the position of the plate by sliding until temps are even across the smoker.
I recently purchased a 20" Horizon RD Special (definitely a well built pit) and I'm having a heck of a time getting the pit to distribute the heat evenly. Ive tried moving the sliding plate back and forth and still no luck. Getting frustrated, any further info you could share in regards to our Horizon units?
@@cavecreek2113 I would do a test run, no food, and start with the plate 1" away from the fire wall. Let it run for half hour and see where the temps are at. If it is hotter at the chimney side move the plate 1/2" in that direction and wait 15 mins. If it is still hotter on that side move another 1/2" and wait another 15 mins. Basically move the plate 1/2" on the side it is hotter and wait. Be sure the pit is preheated before the test.
@@walkonking Hey, thanks for the pro tip. I'll give it shot this week and see if I'm able to get more even temps (at lower grate level) throughout the pit.
@@cavecreek2113 Keep in mind, once you have it dialed in, with empty chamber, when you put food in it, it will take time to equalize. That has to do with the food being cool. But it will equalize as the cook goes on and will get even temps as the food and metal heat.
@@walkonking Well - yesterdays 4 hour test 6/1 on my Horizon 20" RD Special Marshal sucked. I started with plate 1" from fire box and moved it towards the smoke stack (opposite of fire box). I used 2 digital probes elevated 1.5" above the lower grate spaced apart so that the probes were a 1/3 of the way towards the center.
Initially the temp spread between probes was 30°. Each 1" move of the tray didn't change the temp spread significantly. Plus I would wait 5-7 minutes (often 10 min) between tray moves. Finally after moving tray 8" the temp spread reduced to 20°.
I'm half tempted to remove the tray all together and give that a test. The challenge I have with the tray is that it directs a ton of air under the bottom vs the top. The protein I cook tends to get too hot or burn on the bottom.
I've been around other cookers for years. This is my first off-set cooker and I knew there's be a BIG learning curve - but didn't anticipate this much challenge. I don't want to bad mount Horizon, but damn. This thing is fussy. Wish I have a buddy close by that had a similar sized off-set made by someone else to see if mine is a odd duck, or is this what all off-sets are like.
I have a wrangler which is a small pit. The tuning plate helps me get my temps down in then 250 275 range. When I take it out my temps go way above 300. Sucks.
Oh well. Every pit is different. Do what works best for you.
@@knoxavebbq I mean I want to cook without the plates. I might just buy a bigger pit.
@@igotJesus88 cut your wood down to smaller pieces so the fire is smaller. might help keep temps down
Great video! I have a 2nd hand Yoder Wichita. I've done cooks with and without the tuning plate and am leaning towards keeping it out altogether. Air seems to flow better.
Good move. Haha.
@@knoxavebbq thanks! I agree about the temps being weird. With the tuning plate my digital probe would read 250 but the gauge by the stack only read around.
Same here I removed my plate, wish I had not spent the money on that beast that is just rusting now.
What do you think about old country pecos with plate angled down from fire box? I’m wanting to get one but don’t want to have to do a bunch of mods to make good bbq.
You should take a look at workhorse pits and sell your current pit. I was a fan of lonestar but never pulled the trigger due to the tuning plates. Workhorse seems to have the best bang for your buck pit out right now. Plus you already had a primitive pit. I'm trying to save up for the 1975 model!
i know. my buddy JD who built my 1000 gallon builds the workhorses. now that i have my pit dialed in now, i dont feel the need to replace it.... at least not yet. hahaha.
definitely save up for it.
Was gonna run a biscuit test on an older bricksmann cimarron smoker I just got that has some homemade tuning plates I could install, but when I think about what the point of an offset smoker is and how you're supposed to get good airflow, anything that diverts or hinders that is useless. I am curious if you think any added bricks at the bottom of the smoker would have any good use as heat sinks to help keep temps stable. I'm wondering if they are at the bottom and not as close as a tuning plate of the drying out effect would be reduced. Thanks for the videos.
I've done the bricks before. I honestly haven't found it to be a game changer. If it's cold where you are, I just build a bigger fire. I've done all the test, with tuning plates, redirecting the air flow in other way, extended the stack, putting bricks at the bottom, putting a water cooler blanket around my pit, etc.
to me, if you're having to make a lot of these modifications to an offset, then it's not worth buy. I would rather go with a barrel/vertical smoker.
Hey Joe, when using the foil boat method, how do i rest the brisket? Do I take it out the foil and wrap in butcher paper or do I keep it in the foil I all the juice and cover the top with more foil?
Joe, I have a Yoder Loaded Wichita, a few years ago in one of Jeremy Yoder's videos he recommended cutting out the baffle from his Old Country smoker. Did you remove your baffle? Did I make a bad decision by removing mine?
No. I took mine out. I think it retains too much and messes with airflow.
Hi Joe, I’ve been watching a lot of your videos recently and they’re great. I have an All Seasons Feeders 48x20 offset and it has a metal “heat shield” with adjustable dampers than run the length of the pit. Away from major surgery and completely cutting it out, what would you recommend I do? Open all the baffles completely? Thanks
Hmmm….. I’m not familiar with that design. How is it built?
Hard to explain exactly but they have a picture of the shield and baffles on the site. It’s located under the grates. Similar to where the plate in your video would be.
www.allseasonsfeeders.com/collections/bbq-pits/products/48-x-20-bbq-pit-w-firebox
I see. I would just try to keep the bottom open and try not to get the fire too hot so the plate doesn’t hold too much meat. With a small pit like that, you don’t need it to be that hot because it’s a smaller cooking chamber.
Well said.
Appreciate it. Thanks for watching!
I will give this a try with my Yoder
Let me know how it goes!
Have you ever seen the design of tuning plates in a Lone Star Grill?
i haven't. don't think i've ever cooked on one.
I have an Oklahoma Joe Longhorn reverse flow smoker. I removed the cheap plates that came with it & installed a lava lock solid baffle plate. If I remove it won't my smoke just leave the smoker right away since my stack & firebox is on the same side of my smoker?
Probably not. The pull won’t be strong enough to let smoke get pulled that fast. You can also always close down the damper on the stack to keep heat and smoke from escaping too fast.
But…. I’m not sure how it would affect the airflow on the back end of the smoker. If you don’t find any issues with your cooks, I wouldn’t remove it.
Good to know👍
It’s just my opinion, but I feel like it makes sense. Haha.
What do you think about using them on larger offsets? I got a 312 gallon and he gave me tuning plates with it. Do you think it’s worth putting a short one right by the firebox to help get a couple more inches? My firebox is unfortunately a little small (was originally made for a 250) so I don’t have much room to move it around in the box.
Eh…. I don’t think so
Yeah, I was kinda fishing for confirmation. I tried a couple in when I got it and it doesn’t seem to draw as well with them in. Thanks!
Hey Joe what thermometer do you recommend for a smoker
i have tel-tru thermometers.
That's the name brand
Man you are a great help thank you I'm gonna order one on Amazon
@@knoxavebbq does the tel-tru come with everything you need nuts etc or do nuts have to be bought separately
@@johnshultz9557 i'm not sure. i havent brought any of them separately. theyve always come with my smokers.
Man…. I have been thinking about taking the plate out of my Yoder Kingman…. But I’m such a chicken, I was like, they wouldn’t include it in the smoker if it wasn’t the best way. Thanks for the video, I’m taking my plate out
👍 it’s the right move. It’ll take a couple of cooks to adjust to it, but it’ll give you better control of your temps. Thanks for watching! Hope you enjoy my other videos as wel..
I came through the channel
Guga Foods.
Awesome! Hope you enjoy these videos. They’re a bit different than Guga’s. Haha. Thanks for watching!
I bought my old country Brazos this spring when inflation started getting crazy. ( that how I justified spending 1100 bucks on a firefighters salary to my wife) I was contemplating getting the tuning plates at first then decided against it. Instead I focusing on air flow and convection. I removed the heat deflector that pushed all the hot air to the bottom of my Brazos. I was experiencing the same thing you were with crispy bottom of my brisket. I also bought some stove pipe from Lowe’s and extended my stack. After these two easy modifications 60/65 % of my cooking great is even with a huge hot spot by my fire box. I am most likely going to fabricate a smoke collector with a smaller diameter smoke stack along with installing a baffle plate similar to the milscale backyard pit or the Franklin pit with the hopes of making my pit draw more air and reduce the size of my hot spot.
Great advice
Well, I'm going to let my secret out on my method. This will be on my recently purchased Old Country Brazos loaded pit. I got the beveled plate and grinded some of the lowered sides off. This allowed me to be able to stand the plate vertically closer to the bottom of the chamber approximately 2 inches away from the fire box outlet hole. I have a 2 inch gap at the bottom allowing airflow to pass through. I utilized 2 rectangular magnets to keep the plate standing. So, now you have air flow from the top and the bottom, giving me very close temperatures with the middle grade slightly higher instead of next to the fire box. I have left that way, but I'm sure that if one has the time, they could lower or raise the plate higher. You could close the space or open it to the fire box. You could shorten the height as well. I got the idea from a youtube selling his product that has holes at the bottom of the plate. Why not just leave some space at the bottom. I hope that this idea will be a game changer.
The builder for Moberg smokers recommends putting one in.
Just sharing from my experience.
@@knoxavebbq , I understand. What you're saying makes total sense, but, then you have a very reputable builder from Moberg saying otherwise. So confusing. It all goes down to trying it for yourself to see what works best.
@@joekerrytorres3027 haha. For sure. Just gotta try it for yourself. I definitely would not say I know more than Sonny, but my food was definitely better when I removed the plate.
Right. My offset smoker does have a lot of radiant heat coming from the firebox ☹
Check out his you tube video and see what you think. He's right in theory. Lol.
Do you know if Madscientist bbq used any tuning plates or any other modifications for his brazos smoker in this video? ruclips.net/video/kE2RisA2mHY/видео.htmlsi=RCTdq1_100fvD3aW
That’s something you should ask him and not me. Hahaha.
@@knoxavebbq I tried reaching out, but he didn’t respond. I thought you may know because I know you collaborated with him in the past. Do you know if you can render brisket fat cap well with the brazos without any mods?
You sure don't need that mess
This video is equivalent to the difference in intelligence between a bait fisherman and a fly fisherman. Look up reverse flow smokers. 😅😅😅😅