They're strips of steel. Just call up a local welding/fabrication shop, give them the dimensions, and they can cut you a few on the sheer for cheap. Also, likely all that was needed was one or two plates at the opening and another two in the middle. While "doneness" is one measure, flipping the biscuits to see how dark the bottoms are is how you compare grate surface temperature, which is really what you're after here.
I took the opposite approach. I made no mods other than to add a water bath pan in the middle of the smoker under the grate and sitting in the bottom of the smoker. Got the temp up to 250 on the attached analog lid thermometer and held it there for 3 hours. Measured the grate temps (1" up) of 4 zones from firebox side to the exhaust stack during that time. Extrapolated these 4 zone temps for 225 and 300 degrees analog so now I have a chart for three temps and 4 zones. I use the characteristics of each zone to know what to cook where and for how long. Potatoes and onions in foil in zone 1, brisket/pork butt/ribs in zones 2 and 3, beans and veggies in zone 4. This way I can cook as the smoker was designed and consider the zone differentials a feature and not a foe. This has worked for over 2 decades for me but bear in mind that I don't cook 6 briskets at one time. Also, remember that every large piece of meat you add on the grill will change the way heat and air flow in your smoker. I used a large chunk of oak during these tests to mimic a piece of meat.
I love when you get all scientistic. Seriously that one of the reasons i watch you instead of or more than any other bbq channel. #2 would be video quality #1 the voices and dad jokes by a landslide
Really appreciate you sharing your tips and tricks. I recently inherited and offset smoker from my dad and your video is definetly helpful with me just getting in to smoking.
Hi, my son just brought me a similar smoker for Christmas and had my first try at using it this weekend and hit the heat differential issue. This video really explained the problem so will be onto it this coming weekend when I try cooking beef cheeks - happy new year from Perth Australia
I see this is an old video, and I'm sure you've made these realizations already, but I've noticed that more fuel is needed with tuning plates. While it is kind of a pain to learn, I did notice that while putting more metal in the smoker causes it longer to heat up, it also helps it maintain more even Temps when I add wood and leave the firebox door open to ignite new wood.
Not sure about your pit but on this one tuning plates are a bandaid. The problem with this pit is the stack is way too short and not drafting like it is supposed to. It all really depends on the elevation but if I had to guess from building pits tht thing needs about 1.5 to 2 feet more stack on it.
This is a great concept for cooking a lot of meat for big crowds. Even temps throughout the smoker can make your job easier vs managing all the variants.
The conundrum created by even cooking is that a brisket actually craves uneven cooking. The flat is so lean that having in a cool spot is saving it from becoming chalk while you finish the point. I've noticed in my Kamado Joe it is always much too even heat for a brisket but my pecos can crank out killer brisket every time. There are other factors here as well (like the onslaught of smoke created by an offset vs a ceramic) but the biggest thing for me with brisket is using the uneven heat of my offset to my advantage.
That's very interesting. I have often had a more difficult time getting the flat up to temp on my offset when I keep the point toward the fire. It probably varies a lot from one cooker to another.
Jeremy, I can’t count the hours of sleep I’ve lost because I didn’t know how those biscuit containers popped open on their own, honestly I thought it was witchcraft, so thank you, you truly are a scientist! 😉
I have the exact same big pit, love it! I bought a large tuning plate I ultimately removed because I found I like having different temp zones. Very well done Jeremy! Big thumbs up my friend!
Great video, ive got an offset smoker that ive never used the tuning plates that it come with, i steuggled with the smoker running too hot, this could drop the temp and take my frustrations away. I look forward to trying it out this weekend. Cheers mate 👍
I watched this before from a I love Biscuits point of view - This time I watched it from a Heat vs. Physics point of view and I have concluded that the reason your Smoker is at its highest temperature in the middle is simple physics - 1. AIR FLOW - By opening both ends wide open, yes you create the most air flow and you tested each end with your digital gauges - Yes, they were close - Of course as No. 2 will explain. 2. Heat Rises - With the airflow pretty much at maximum once 'energy flow' is removed from the equation, your heat rises, air flow starts to reduce significantly at or near the middle and the heat then is mostly generated at that point. Then what energy flow is left pushes the air / heat to the smoke stack at the end. 3- The Good part - SOLUTION - Place maybe three of your tuning plates 1 inch or so apart in the middle of your cooking chamber - 1 in the center, and one on either side (This is what I did on mine with the exact same issue). The result should be that the cooking temp is now uniform across the entire chamber - I checked mine at six different points three high, 3 low, two at each end and two in the middle. The result was that every spot was within 2 degrees of the other - I thought the upper three, (located maybe 2 inches from the top of the lid / hinge area), would be a good bit higher - When I removed the tuning plates, that was indeed the case - the middle upper was a hot 328 degrees- left and right upper a bit lower at 320 - at cooking level , about 1 inch above the Grates - the temp in the middle matched the upper middle - The temp on each lower end on the other hand were 20 degrees cooler, on each end - I agree with you about the air flow - it needs to be open - by placing the tuning plates in the center out to each end leaving an opening at the fire box end and smoke stack end seems to have evened out the heat everywhere - I tested this on my next set of ribs - I cooked 6 Racks, all the same size within a few oz. and each one did amazing - even cooking from one end thru the middle to the other end. Try it if you haven't already.
Kevin Stailey Just curious if you’re still running your pit in this configuration. If so, how many plates are you using? Do you have a Old Country Brazos like the one Jeremy has in this video? I have a Brazos and I’m having difficulties with even temps. Thanks
Do you have a Brazos ? The Brazos has a baffle that restricts air flow, IMO, quite a bit. I have a Brazos and I can move the hot spot from one end to the other, by how far I open the firebox door. Half to wide open increases the air flow and pushes heat to the stack end. Close the door, adjust the damper to half open, and the FB end heats up. I think the air flow restriction creates a small Venturi effect and the air flow speeds up.
@@tremaynemyles8276 Not really, but I'm cooking with the door closed and damper 1/2 to fully open. I've cut down the air flow. And I only use 2/3 of cooking grate, the 1/3 on the FB end I don't bother with. I've played around with tuning plate configuration but not found anything I really like. I don't think even temps are really necessary for good barbecue unless you're loading it up to the hilt, which I never do. My recommendation is buy a bunch of cheap biscuits at Walmart , locate some cheap wood, and do biscuit tests with diff configs. Try to eliminate as many variables as possible, like cook temp and time of the biscuits. Move the plates around, use different damper / door settings.
These Old County BBQ smokers are Top Heat Smokers, the heat goes to the top then pulled down across the cooking grate, not a design requiring tuning plates. This smoker is designed perfectly for me, it just needs to be built out of 1/4" steel to hold temps longer and last a lifetime.
Oh man I did this, this past weekend! Works great. I used 5 - 3" wide x 13.5 Long x 3/16 thick . Smoker was running 50 degrees different from the left to the right side . After installed the buffer plates it was running 2 degrees!
No the only thing that affected the air flow was the large brisket I put in there. lol . I have a homemade smoker based off an 18" Horizon Offset Smoker design. It's 1/4 thick. The smoke stack is about 4 inches off the grate. I bought it from a guy a few weeks ago. The only thing I do not like is where the firebox attaches to the cooking chamber. The port in to the cooking chamber is about 3/4 ways up on the firebox, and that leaves like a 4 inch pocket at the top of the firebox that traps the heat and affects the air flow directly into the cooking chamber. I thought about cutting out but wanted to get a few smokes on it before I start cutting. Brisket turned out excellent. So I'll wait on chopping it just yet.
Great! I have no expertise when it comes to cutting, welding, etc. You should post a video about the modifications if you ever do it. If you do, send me a link.
So if you were losing the heat , does that mean you must place more coal / wood in the firebox to compensate for the tuning plates if your going to do a longer cook ? Then brings up the question how much more wood / coal will one need to start and finish ? . Great vid . I like the idea of the tuning plates as I’m learning all of this and loving every second of it too . There is so much to smoking / BBQing . Cheers
Wow, thanks for this primer on heat mgmt as well, I have NEVER really paid attention to the fuel part of using an offset smoker...and I thought I didn't over stuff the fire box (and I seen some folks put 3 or 4 damn mini-logs), I usually put 2 mini logs, but now...I'm thinking I need to cut back to just one log at a time, because my issue is that I constantly have to choke the fire down, and run into the usual problems with air flow. Great vid!
Off topic question. Cause I’ve watched all your fire management videos. I noticed in this video you’re throwing on logs what look like to be about the same size you throw in your 500 and 288. My brand new long horn is about the same size as your brazos. My question is are you still practicing fire management in this video or are you using logs that size for the sake of your experiment or do you normally use logs that size on the bravos.
i notice that you changed the seals on your brazos. originally you had the rope /felt style. but now it looks like you're using the silicone. curious as to why you changed?
Jeremy... I know this is an old video and maybe someone has said this before, but try arranging the firestarters before you put the chimney on them. Much easier. Loved your video! Wigg
Thank you for the great information. I just made the call and ordered me this smoker. I have some spare steel and was just wondering what dimensions the plates have. Thanks!
Measure the width of the smoking chamber (front to rear) at the level slightly above the heat entrance from the offset firebox into your smoking chamber. On a 30-inch diameter chamber, the offset firebox usually attaches to an opening on the side, 1/4-1/3 of the height of the 30" chamber, or 18"-22" length depending on the height of the firebox opening. (depending on make) I have an "OK Joe" without the reverse flow tuning plate.
So, what about after the deflector removal and the stack extension? Also I use a water tray closest to the firebox below the grate. Seems pretty even but I have no tried with biscuits to check it yet.
Nice presentation Jeremy. My offset has the large one piece of steel with holes drilled into it. small holes next to firebox, then they gradually get larger as it moves away from the firebox. Then it has an 45 degree angled flange from the plate up to the top of the opening between the firebox and smoke body to force the hot air and smoke down the line under the plate and up through the holes. The plate only goes 3/4 way down the length of the 36 inch long smoke cooking body. Seems to do ok. Haven't tested it. There is a thermometer about 10 inches from each end on top of the lid. They are usually about 10 degrees different. Tks-Phil in Florence
Thanks Phil! The one-piece diffuser plates are nice because the installation is easy and it takes care of itself. The downside is that you can't really adjust it. It might be worth testing, because I was really surprised at the first test I did. I was tricked because the temp at either end was about the same, but it was way hotter in the middle. Also, the diffuser plate may have been the reason why your original exhaust wasn't drawing enough smoke through the cooker. It might be worth it to try out some different configurations. Are you liking your offset or the WSM more for most cooks?
Mad Scientist BBQ I've been cooking on the WSM lately and haven't been using the offset. The WSM is just so easy to use and not having to tend fire. I'm doing a cook Sunday for Father's Day of butts and ribs and plan on going back to the locomotive, I mean offset. The big pipe really does make it easy to get higher temps faster and maintain them and using much less wood. Lot of variables to decide which smoker to use e.g. how much meat, how much time you have to tend fire, and weather. Cooler days I love spendimg all day around the cook. Hot days (97 here yesterday) set it and forget it type day.
Totally makes sense. I think the only thing more convenient than a WSM would be a nice pellet cooker. But on cool days i thoroughly enjoy sitting outside, watching the fire, smelling the meat, drinking sweet tea and listening to music.
Mad Scientist BBQ you got it pardner. funny we are talking from opposite sides of the country. Have a great weekend Mr. Yoder. Just think, your smoker could've had your name on it. lol
Very cool idea. Ive seen it done with slices of bread but I like your idea better. Would try that in my Cheap off set but it would all be burnt near the fire box and dried out but not cooked at the other end. Moral of this story save up a bit more money and buy a good off set!! (like you did!) what happen to the over under smoker? keep the great videos coming!
I live in Tyler TX and I bought a smoker like your old country. I follow your videos all the time. I was wanting to know what size are the tuning plates inside of your smoker do I need to buy?
Hi Jeremy Hope your having a good day yeah my question for you is do you think a vertical smoker offset is better than a lay down offset smoker and if so can you tell me why thanks I have very little space to operate in my backyard here in California so I am looking to go with a vertical but I trust in your wisdom In your science
Question... I am new to smoking. I tried a few times with no success...Thankfully I found you and am looking forward to starting the coals up again!!! I once asked for advice and was told to remove the bark from the wood. What are your thoughts on removing the bark? I see you left your bark on... but I guess it maybe because this is a test... Thank you in advance! Also , can you smoke a salmon so I can see a master at work? I have failed at that as well.
You commented below that you removed the tuning plates because you didn't like them. So what is your recommendation for this grill? Just deal with the giant hotspot? Do you still recommend it at all? Thanks
Hi, friend. I am from another country, and I do not have the opportunity to order such Tuning Plates to regulate the temperature in the grill. I'll make them myself, but I need to know how wide these plates are.
For those asking about the model of the Smoker and where to get it, you can buy this one (Old Country Brazos) at Academy Sports + Outdoors for $999.99. Academy has great pricing on the Old Country line, and OC is exclusive to Academy for big box retailers.
@Fred Wills That's because they use Mexican labor (in Mexico). Mexican welders will work for $2.00 to $3.00 an hour and don't stop working until they are told to go home (no joke). American welders expect $23.00 an hour and endless paid smoke breaks, plus full benefits. They can't work a minute past forty hours a week unless paid time and a half. Every time the cost of steel goes up the Mexican labor wage goes down. You could never do that in the U.S and get away with it.
Very interesting indeed. Good video. My only issue is that I don't actually have an offset smoker, yet. When I do I won't be cooking massive amounts. It'll only be one brisket/butt etc. So how important really is it to have such even temps? Not much I'd guess at.
Great video and explanation of tuning plates to a newbie like myself. I love your academic explanations. It Dolezal's to the need in me. Lol I'll definitely be looking for more of your videos.
I hate to be "that guy", but the biscuit cans popped not because the heat caused molecular expansion (a-la the Ideal Gas Law), but rather because the increase in temperature woke up the yeast. The yeast then consumed the sugars in the dough and produced carbon dioxide, which caused the dough to rise and pop the canister.
Thanks Karl- I agree. Hopefully others who would follow an amazing intelligent cook with “scientist” in his moniker would appreciate some real knowledge as well. Cheers!
A cheaper alternative to Tumbleweeds fire starter is the old Doritos kindling hack. I keep a bag at my station and one "Party Size" bag will light maybe 50 chimneys for only $4.00
Hey, noob at smoking here, but it would be better to deal with a harder-to-obtain temperature than dealing with heat & smoke distribution right? It seems like the tuning plates help eliminate a variable (out of many) while making an irreplaceable variable (temperature) more difficult. While without the tuning plates, to me it seems the overall cooking experience is more difficult because not only do you have to worry about temperature but you have to worry about the variable of the heat & smoke distribution. So what I'm trying to get at is; shouldn't you always use tuning plates to make all your smokes slightly easier or is this wrong thinking?
I built bbq pit on the side so this is really cool to see. Do you think that if the most of the heat would stay at the bottom if the smoke stack was placed higher on the pit?
When I saw that down angled heat shield near the firebox I knew why it was cooler there. It not only shields from direct heat, it also channels the initial heat down and across the bottom, until it rises near the middle. The center has a more direct and less obstructed heat path as well. If it wasn't there the firebox would have cremated the biscuits closer to it. This may be old news to some.
Yes the Brazos has a baffle that restricts air flow. If air flow is increased, it will pull direct heat into the cook chamber and bottom burn meats. I own a Brazos. I'm not really concerned with end-to-end being even as I cook on the stack half of the grate. The only way to even it , is to restrict air flow with the damper on the firebox door. I've been advised to cut out the baffle and add an extension to the stack. I have my doubts, I will buy another smoker before I do that, but it is something to consider.
Nice experiment! You might also try and just keep the door wide open for maximum exhaust and heat through put... And as you mentioned, control the heat by the amount of fuel.
man this was stupid smart! good looking smoke ring! I def need to try this. my smoker is a lot smaller but I know there is some hot spots. awesome video! keep it up
Your smoker is the Brazos. Do you happen to know if the original Wrangler model is still available for sale anywhere? The Wrangler 2 is vastly cheaper in construction and not a good buy. Looks like Old Country is trying to cut their production costs down by making an inferior product with thinner steal and bad welds on the Wrangler 2. Great video btw!
Thanks! I have seen it done with bread before, but I thought the biscuits were a better idea since it would allow the dough to cook. It just seemed to be an easy way to gauge the heat distribution without using 10 thermometers.
Hey thanks! I can do about 6 butts. I did that in a video where I show my favorite pork rub recipe. I was cooking for a group of people. ruclips.net/video/ZTKg9_gYsjU/видео.html
I know one thing... I'll be grillin' biscuits tomorrow with that brisket waiting in the fridge.... :) Thank you sir I'm enjoying the technical aspects of your vids! Well done! (in a good way lol)
What mods you did to this grill i see red sealer on the lid do you have it anywhere else do you have a video doing your mods if not can you give me the information on all your mods and where to buy them
Well done sir, a very informative and well articulated instructional video. With my old Oklahoma Joe, it did cook much better and more evenly with the tuning plates/baffles , and as you touched on, it did reduce my pits over-all temperature. What make of Smoker do you own if you don't mind me asking? All my best wishes to you & yours...
Very informative video! I just recently purchased a RF Oklahoma Joe Highland. Personally, I am experiencing lack of a good draft through the cook chamber. I've noticed your smoke stack is much larger than the highland, which leaves me to believe that the small smoke stack on the highland to be the culprit of a bad airflow? Any suggestions on what offset to purchase in the future?
Proper airflow can be a concern with the RF design. I have to say I love my Brazos. There are several great pit manufacturers out there, but for the money it is hard to beat the Old Country Brazos. Also, I just got the Old country Over and Under smoker. After I do a few more cooks I'll do a review of that pit too. Check out my brazos review here: ruclips.net/video/0zTuW_gKfYE/видео.html&lc=z133f1u54nmazt0ov04cif5aqmm5fdfqk10
I just bought a 9'x23" wide offset smoker and now I know what that plate with holes in is for! It has hugeee firebox with the state of Texas shape welded on firebox and the draft plate is in the shape of Texas. Who manufactured this? Thanks!!
I haven't seen that. I'll be sure to check it out. I have seen it done with bread before, but I wanted to use something that would actually cook instead of just browning. It seemed like biscuits would be cheap and easy.
So basically if you cook a brisket on that smoker without plates you want the point end sitting middle to left of center and the flat toward your firebox. Interesting since most everyone says to always put the point end closest to the firebox since it was thought to be the hottest side of the smoker
Hey Jeremy I'm curious especially since I have a Brazos and am thinking about getting tuning plates, it's now 3 years later are you still running it with the tuning plates?
I know I'm not him, but I run tuning plates and if you're cooking multiple things at once, they're great. One downside is it will take longer to heat up because you are heating more metal. As crazy a that sounds. Just use more wood and coal though. Now, the good thing about it is that it will hold Temps much better when you add wood to the fire box and leave it open to let it catch. I personally say do it. Just make sure when you first light it up you go about 50% more on the wood and or coal.. otherwise you may be out there fiddling around for a few hours trying to get it to temp...
You got a sub from me! Question: Could you use a laser thermometer on the plates themselves, not to measure exact rack temperature, but to get a feel for how even the temperature is to adjust spacing?
You’ve got really good bbq videos. Are you in the LA area? I’m in the SF valley, any recommendations for a place to find some good oak or hickory wood? Thanks brotha
I know you've moved on to your father stack smoker, which is badass btw, but did you ever find yourself having to leave the firebox door opened to maintain clean smoke throughout your cook on your Brazos?
Hi There, know this is an old video, but I am interested in the biscuits you use. Can you give some detail of them as we dont get something like that in south africa. Can I make them myself, or can I order from amazon or something. Maybe just a nice description so I can google how to diy? Thank you
@@MadScientistBBQThank you very much for the quick answer. I am really enjoying your videos and am busy building my own smoker. We dont have them here at affordable prices. Not going to be big, about the same as the $120 one you bought and tested in one of your clips, just to make sure its something for the south african taste buds. Pretty sure my wife will love it if I learn properly from you clips :)
don't know if you noticed that maybe both your temperature probes and your temperature gauge or thermostat whatever its called are right on the money because your temperature gauge or thermometer it's set right above or parallel with the 2 biscuits that were cooked... don't know if this makes a difference but that's what I noticed...lol... by the way that's a cool experiment pretty smart guy...
Thanks Jorge. I think that all three thermometers were pretty accurate. I assumed that the biggest temperature difference would be from one end of the grate to the other. You know what happens when you assume... Regardless, doing the test showed me that the hottest part was actually in the middle. Go figure.
Ok finally got my tuning plates in. I have the wrangler model. For the wrangler model OCB sells 7 of them for $64 after taxes and includes shipping. Dimensions are 14x3 and may vary depending on model. #you'rewelcome.
You mentioned the differences in temperature before using the tuning plates, so with that said, what were the new temperature differences with the plates in the cooker. Also what is the thickness of the plates.
Not sure the thickness of the plates. If i'm guessing, I would say that they are 1/16" thick. After the first biscuits, I moved the thermometers around. I found out that the middle of the cooker was actually about 35 degrees hotter than at either end. I was tricked into thinking the whole cooking area was a consistent temp. After the tuning plates the temps were: 275 firebox end, 282 middle and 277 exhaust end.
I was actually going to go to a local welder and get some made of 1/4” steel today until in found this video. My main concern was the amount of heat needs to get the smoke box hot enough using the 14” steel but I would rather buy these from Old Country because it’s the same pit that I have. I absolutely love mine and I keep it clean & maintained constantly. I just bought it about 5 weeks ago and I want it to last as if it were made out of 1/4” steel. Thanks Mad Scientist Guy.
Hey man, I've really enjoyed watching your videos. After a lot of research I decided to order a Brazos smoker from Academy and it should be delivered next week. Looking at them in the store I could definitely tell there was a major difference in the thickness of the steel from the Pecos vs the Brazos, so I know its a better investment over the long haul. Quick question on seasoning the smoker. I see all kinds of videos on seasoning and I was wondering your opinion on oiling the outside of the smoker. I know to oil the inside but the outside seems to be a point of contention. Some people oil it, some use wd-40, and some don't put anything on the outside at all. What do you think would be best and why?
What I did was oil the outside, and burn a fire for a few hours. After that I coated the outside with WD-40 and repeated the process. I think that the oil on the firebox will probably burn, but it could leave a lasting residue to protect the metal. WD-40 will evaporate but do really well to prevent rust. I think that the WD-40 I added may have dissolved some of the oil that was on the outside, but it didn't cause any problems for me. Now after each cook, I hit the firebox and hinges with WD-40 to prevent rust and keep things moving well.
Thanks for the advice. I noticed on your other video you said that the smoker was shipped to your door. Mine is supposed to be as well, and I was wondering if you had any issues with the shipping company or if it was delivered on time. My tracking email from Academy says my smoker is being delivered through a company called CEVA, and its supposed to be delivered tomorrow, but the tracking number is still not showing up in their system at all, and I'm reading people have had a lot of problems with that particular company. How did all of it go for you?
question I know you put a science to your grilling sometimes wondered if I raised my smoker by 5 inch's on my stack side would it draw better and give me a clean smoke easier even if it looks weird could it work and be more efficient stand horizontal smoker
I would be cautions of raising the stack side, if you do a cook with a lot of grease it is liable to run back towards the firebox and light up. Just a word of caution from personal experience
Hi Jeremy, I have the same smoker (thanks to your review) and also just recently purchased some tuning plates. After ALOT of moving them around I think I have a pretty even temp across but it does seem like the smoker doesn't draft as well as it used to. Did you notice anything like this? Also after using them for a while what is your final thoughts on them? I'm considering just learning to cook with a hotspot in the middle. Thanks,
I totally get you. The temp is more even but the drafting isn't as good. I get over this by lifting the exhaust end slightly, so that I get more airflow. This seems to do the trick, but if I have a lot of trouble, I remove the tuning plates.
![What Kind Of Baffle Should I Use For An Offset Smoker? [PitMaster Secrets Podcast: ep. 3-6]](http://i.ytimg.com/vi/hsVwomuqOD4/mqdefault.jpg)
WHERE DID YOU GET THEM??
I called them. They have a number on their website. You have to call Old Country BBQ Pits and order direct. 956-286-6389
They're strips of steel. Just call up a local welding/fabrication shop, give them the dimensions, and they can cut you a few on the sheer for cheap.
Also, likely all that was needed was one or two plates at the opening and another two in the middle. While "doneness" is one measure, flipping the biscuits to see how dark the bottoms are is how you compare grate surface temperature, which is really what you're after here.
What are the dimensions?
Danny Strunc
It doesn't matter.
Did you ever figure out, or do a video on, how the tuning worked on long cooks? Were they worth the investment in the long run?
I took the opposite approach. I made no mods other than to add a water bath pan in the middle of the smoker under the grate and sitting in the bottom of the smoker. Got the temp up to 250 on the attached analog lid thermometer and held it there for 3 hours. Measured the grate temps (1" up) of 4 zones from firebox side to the exhaust stack during that time. Extrapolated these 4 zone temps for 225 and 300 degrees analog so now I have a chart for three temps and 4 zones. I use the characteristics of each zone to know what to cook where and for how long. Potatoes and onions in foil in zone 1, brisket/pork butt/ribs in zones 2 and 3, beans and veggies in zone 4. This way I can cook as the smoker was designed and consider the zone differentials a feature and not a foe. This has worked for over 2 decades for me but bear in mind that I don't cook 6 briskets at one time.
Also, remember that every large piece of meat you add on the grill will change the way heat and air flow in your smoker. I used a large chunk of oak during these tests to mimic a piece of meat.
I love when you get all scientistic. Seriously that one of the reasons i watch you instead of or more than any other bbq channel. #2 would be video quality #1 the voices and dad jokes by a landslide
That was the mst useful info I have seen lately on operating an offset smoker. Thanks!
Really appreciate you sharing your tips and tricks. I recently inherited and offset smoker from my dad and your video is definetly helpful with me just getting in to smoking.
Awesome! Just keep cooking and you will figure it out.
Hi, my son just brought me a similar smoker for Christmas and had my first try at using it this weekend and hit the heat differential issue. This video really explained the problem so will be onto it this coming weekend when I try cooking beef cheeks - happy new year from Perth Australia
I see this is an old video, and I'm sure you've made these realizations already, but I've noticed that more fuel is needed with tuning plates. While it is kind of a pain to learn, I did notice that while putting more metal in the smoker causes it longer to heat up, it also helps it maintain more even Temps when I add wood and leave the firebox door open to ignite new wood.
Not sure about your pit but on this one tuning plates are a bandaid. The problem with this pit is the stack is way too short and not drafting like it is supposed to. It all really depends on the elevation but if I had to guess from building pits tht thing needs about 1.5 to 2 feet more stack on it.
This is a great concept for cooking a lot of meat for big crowds. Even temps throughout the smoker can make your job easier vs managing all the variants.
Yoder ... This is one of my top 5 BBQ videos. Extremely important to know your equipment and this is a perfect example.
The conundrum created by even cooking is that a brisket actually craves uneven cooking. The flat is so lean that having in a cool spot is saving it from becoming chalk while you finish the point. I've noticed in my Kamado Joe it is always much too even heat for a brisket but my pecos can crank out killer brisket every time. There are other factors here as well (like the onslaught of smoke created by an offset vs a ceramic) but the biggest thing for me with brisket is using the uneven heat of my offset to my advantage.
That's very interesting. I have often had a more difficult time getting the flat up to temp on my offset when I keep the point toward the fire. It probably varies a lot from one cooker to another.
You sound just like cowboy cook Kent Rollins when you were opening the biscuits. I don't know if that was your intent, but it was spot on.
I really enjoyed this video!! I love experiments!!
Can't wait to see a brisket with the tuning plates.
Got 1 minute in, saw the title of channel and what you're doing to measure stuff on the smoker and instantly subscribed. Loving the channel already!
Jeremy, I can’t count the hours of sleep I’ve lost because I didn’t know how those biscuit containers popped open on their own, honestly I thought it was witchcraft, so thank you, you truly are a scientist! 😉
🤣
More of a “ScienTWIST”........
Thank you for explaining (and showing) what the tuning plates are and how to use them. Great info really appreciate it.
Glad to help.
@@MadScientistBBQ where did you buy the tuning plates from? I am picking up this grill tomorrow thanks for the great video!!
I love your approach to these videos. Very thorough and Well done! Subscribed!
I have the exact same big pit, love it! I bought a large tuning plate I ultimately removed because I found I like having different temp zones. Very well done Jeremy! Big thumbs up my friend!
but the middle being overly hot didn't burn a brisket?
Great video, ive got an offset smoker that ive never used the tuning plates that it come with, i steuggled with the smoker running too hot, this could drop the temp and take my frustrations away. I look forward to trying it out this weekend. Cheers mate 👍
I watched this before from a I love Biscuits point of view - This time I watched it from a Heat vs. Physics point of view and I have concluded that the reason your Smoker is at its highest temperature in the middle is simple physics - 1. AIR FLOW - By opening both ends wide open, yes you create the most air flow and you tested each end with your digital gauges - Yes, they were close - Of course as No. 2 will explain. 2. Heat Rises - With the airflow pretty much at maximum once 'energy flow' is removed from the equation, your heat rises, air flow starts to reduce significantly at or near the middle and the heat then is mostly generated at that point. Then what energy flow is left pushes the air / heat to the smoke stack at the end. 3- The Good part - SOLUTION - Place maybe three of your tuning plates 1 inch or so apart in the middle of your cooking chamber - 1 in the center, and one on either side (This is what I did on mine with the exact same issue). The result should be that the cooking temp is now uniform across the entire chamber - I checked mine at six different points three high, 3 low, two at each end and two in the middle. The result was that every spot was within 2 degrees of the other - I thought the upper three, (located maybe 2 inches from the top of the lid / hinge area), would be a good bit higher - When I removed the tuning plates, that was indeed the case - the middle upper was a hot 328 degrees- left and right upper a bit lower at 320 - at cooking level , about 1 inch above the Grates - the temp in the middle matched the upper middle - The temp on each lower end on the other hand were 20 degrees cooler, on each end - I agree with you about the air flow - it needs to be open - by placing the tuning plates in the center out to each end leaving an opening at the fire box end and smoke stack end seems to have evened out the heat everywhere - I tested this on my next set of ribs - I cooked 6 Racks, all the same size within a few oz. and each one did amazing - even cooking from one end thru the middle to the other end. Try it if you haven't already.
Kevin Stailey Just curious if you’re still running your pit in this configuration. If so, how many plates are you using? Do you have a Old Country Brazos like the one Jeremy has in this video? I have a Brazos and I’m having difficulties with even temps. Thanks
Do you have a Brazos ? The Brazos has a baffle that restricts air flow, IMO, quite a bit. I have a Brazos and I can move the hot spot from one end to the other, by how far I open the firebox door. Half to wide open increases the air flow and pushes heat to the stack end. Close the door, adjust the damper to half open, and the FB end heats up. I think the air flow restriction creates a small Venturi effect and the air flow speeds up.
@@lynndollar1013 have you figured out a solution to get even temps?
@@tremaynemyles8276 Not really, but I'm cooking with the door closed and damper 1/2 to fully open. I've cut down the air flow. And I only use 2/3 of cooking grate, the 1/3 on the FB end I don't bother with. I've played around with tuning plate configuration but not found anything I really like. I don't think even temps are really necessary for good barbecue unless you're loading it up to the hilt, which I never do. My recommendation is buy a bunch of cheap biscuits at Walmart , locate some cheap wood, and do biscuit tests with diff configs. Try to eliminate as many variables as possible, like cook temp and time of the biscuits. Move the plates around, use different damper / door settings.
@@lynndollar1013 lol might just go no tuning plates. Is that kind of what you do now or do you still use them?
Great video, this should have 10 times the views it has. Thanks!
haha Thanks!
I had no clue the plates worked that well, Thanks for the video.
These Old County BBQ smokers are Top Heat Smokers, the heat goes to the top then pulled down across the cooking grate, not a design requiring tuning plates. This smoker is designed perfectly for me, it just needs to be built out of 1/4" steel to hold temps longer and last a lifetime.
Steve007362436
I agree with you. After using the plates for a while I pulled them out and like the results better with no plates at all.
Oh man I did this, this past weekend! Works great. I used 5 - 3" wide x 13.5 Long x 3/16 thick . Smoker was running 50 degrees different from the left to the right side . After installed the buffer plates it was running 2 degrees!
I seasoned the buffer plates in my gas grill before the real cook.
Nice! I'm glad it worked out! Did you have any trouble keeping temperature and airflow up?
No the only thing that affected the air flow was the large brisket I put in there. lol . I have a homemade smoker based off an 18" Horizon Offset Smoker design. It's 1/4 thick. The smoke stack is about 4 inches off the grate. I bought it from a guy a few weeks ago. The only thing I do not like is where the firebox attaches to the cooking chamber. The port in to the cooking chamber is about 3/4 ways up on the firebox, and that leaves like a 4 inch pocket at the top of the firebox that traps the heat and affects the air flow directly into the cooking chamber. I thought about cutting out but wanted to get a few smokes on it before I start cutting. Brisket turned out excellent. So I'll wait on chopping it just yet.
Great! I have no expertise when it comes to cutting, welding, etc. You should post a video about the modifications if you ever do it. If you do, send me a link.
Good video with very useful info. I like the accents. You should inject fun and humor in all your videos. Thanks for sharing!!
So if you were losing the heat , does that mean you must place more coal / wood in the firebox to compensate for the tuning plates if your going to do a longer cook ? Then brings up the question how much more wood / coal will one need to start and finish ? . Great vid . I like the idea of the tuning plates as I’m learning all of this and loving every second of it too . There is so much to smoking / BBQing . Cheers
great question to something that never got answered. SAD!
Wow, thanks for this primer on heat mgmt as well, I have NEVER really paid attention to the fuel part of using an offset smoker...and I thought I didn't over stuff the fire box (and I seen some folks put 3 or 4 damn mini-logs), I usually put 2 mini logs, but now...I'm thinking I need to cut back to just one log at a time, because my issue is that I constantly have to choke the fire down, and run into the usual problems with air flow. Great vid!
@11:00 he just geeked out out on some biscuits, I love it! It's cool to hear that stuff about an every day biscuit 😆
Off topic question. Cause I’ve watched all your fire management videos. I noticed in this video you’re throwing on logs what look like to be about the same size you throw in your 500 and 288. My brand new long horn is about the same size as your brazos. My question is are you still practicing fire management in this video or are you using logs that size for the sake of your experiment or do you normally use logs that size on the bravos.
I've been wanting it to know the same thing. A log that size would kill my fire.
i notice that you changed the seals on your brazos. originally you had the rope /felt style. but now it looks like you're using the silicone. curious as to why you changed?
Interesting and informative video as always Mad Scientist BBQ!!
Thanks for the support!
I would love to see you try a reverse flow offset smoker.
Good job, would I bother doing this in my smoker, no, but you get a gold star for your effort.
I like how you go from "the molecules and energy" to "I guess this is cardboard".
Walter Bailey 👍🏻
E=MC x 2
It was probably just the dough rising that popped it. Not thermal expansion.
Good job on the video and adding some science. I'm really enjoying this channel :)
Jeremy... I know this is an old video and maybe someone has said this before, but try arranging the firestarters before you put the chimney on them. Much easier. Loved your video! Wigg
Thank you for the great information. I just made the call and ordered me this smoker. I have some spare steel and was just wondering what dimensions the plates have. Thanks!
Measure the width of the smoking chamber (front to rear) at the level slightly above the heat entrance from the offset firebox into your smoking chamber. On a 30-inch diameter chamber, the offset firebox usually attaches to an opening on the side, 1/4-1/3 of the height of the 30" chamber, or 18"-22" length depending on the height of the firebox opening. (depending on make) I have an "OK Joe" without the reverse flow tuning plate.
So, what about after the deflector removal and the stack extension? Also I use a water tray closest to the firebox below the grate. Seems pretty even but I have no tried with biscuits to check it yet.
...how did the long cook go with these? Did you decide to continue to use them?
Also want to know!!
Did you end up using the tuning plates long term?
Nice presentation Jeremy. My offset has the large one piece of steel with holes drilled into it. small holes next to firebox, then they gradually get larger as it moves away from the firebox. Then it has an 45 degree angled flange from the plate up to the top of the opening between the firebox and smoke body to force the hot air and smoke down the line under the plate and up through the holes. The plate only goes 3/4 way down the length of the 36 inch long smoke cooking body. Seems to do ok. Haven't tested it. There is a thermometer about 10 inches from each end on top of the lid. They are usually about 10 degrees different. Tks-Phil in Florence
Thanks Phil! The one-piece diffuser plates are nice because the installation is easy and it takes care of itself. The downside is that you can't really adjust it. It might be worth testing, because I was really surprised at the first test I did. I was tricked because the temp at either end was about the same, but it was way hotter in the middle. Also, the diffuser plate may have been the reason why your original exhaust wasn't drawing enough smoke through the cooker. It might be worth it to try out some different configurations. Are you liking your offset or the WSM more for most cooks?
Mad Scientist BBQ I've been cooking on the WSM lately and haven't been using the offset. The WSM is just so easy to use and not having to tend fire. I'm doing a cook Sunday for Father's Day of butts and ribs and plan on going back to the locomotive, I mean offset. The big pipe really does make it easy to get higher temps faster and maintain them and using much less wood. Lot of variables to decide which smoker to use e.g. how much meat, how much time you have to tend fire, and weather. Cooler days I love spendimg all day around the cook. Hot days (97 here yesterday) set it and forget it type day.
Totally makes sense. I think the only thing more convenient than a WSM would be a nice pellet cooker. But on cool days i thoroughly enjoy sitting outside, watching the fire, smelling the meat, drinking sweet tea and listening to music.
Mad Scientist BBQ you got it pardner. funny we are talking from opposite sides of the country. Have a great weekend Mr. Yoder. Just think, your smoker could've had your name on it. lol
Great back & forth & wealth of information with you guys, Thank you guys.
Its been 3 years, do you still use them ?
inquiring minds want to know?
Hell no he doesn’t use them. Nobody does
Great video, can you do a video with half of the tuning plates?
Good stuff Jeremy. Thanks man. If you ever get up Northern Alberta way, come sample my bbq.
Very cool idea. Ive seen it done with slices of bread but I like your idea better. Would try that in my Cheap off set but it would all be burnt near the fire box and dried out but not cooked at the other end. Moral of this story save up a bit more money and buy a good off set!! (like you did!) what happen to the over under smoker? keep the great videos coming!
Hey thanks! I still have the other cooker, but I will be using both. After several cooks on the over and under, I will be posting a review.
I live in Tyler TX and I bought a smoker like your old country. I follow your videos all the time. I was wanting to know what size are the tuning plates inside of your smoker do I need to buy?
Hi Jeremy Hope your having a good day yeah my question for you is do you think a vertical smoker offset is better than a lay down offset smoker and if so can you tell me why thanks I have very little space to operate in my backyard here in California so I am looking to go with a vertical but I trust in your wisdom In your science
Crank up the playback speed to 2x on all this guy's videos.
Question... I am new to smoking. I tried a few times with no success...Thankfully I found you and am looking forward to starting the coals up again!!! I once asked for advice and was told to remove the bark from the wood. What are your thoughts on removing the bark? I see you left your bark on... but I guess it maybe because this is a test... Thank you in advance! Also , can you smoke a salmon so I can see a master at work? I have failed at that as well.
If it cooks top down why are the bottoms of the muffins clearly more well done than the tops?
You commented below that you removed the tuning plates because you didn't like them. So what is your recommendation for this grill? Just deal with the giant hotspot? Do you still recommend it at all? Thanks
Great presentation. But where can I find tuning plates and do I have to have them cut to fit my pit?
Hi, friend. I am from another country, and I do not have the opportunity to order such Tuning Plates to regulate the temperature in the grill. I'll make them myself, but I need to know how wide these plates are.
For those asking about the model of the Smoker and where to get it, you can buy this one (Old Country Brazos) at Academy Sports + Outdoors for $999.99. Academy has great pricing on the Old Country line, and OC is exclusive to Academy for big box retailers.
👍
@Fred Wills That's because they use Mexican labor (in Mexico). Mexican welders will work for $2.00 to $3.00 an hour and don't stop working until they are told to go home (no joke). American welders expect $23.00 an hour and endless paid smoke breaks, plus full benefits. They can't work a minute past forty hours a week unless paid time and a half. Every time the cost of steel goes up the Mexican labor wage goes down. You could never do that in the U.S and get away with it.
Very interesting indeed. Good video. My only issue is that I don't actually have an offset smoker, yet. When I do I won't be cooking massive amounts. It'll only be one brisket/butt etc. So how important really is it to have such even temps? Not much I'd guess at.
You want it to be relatively even, but it doesn't have to be perfect. you're just trying to avoid having one side burned and one side undercooked.
Bro all you gotta do is rotate the meat every hour
Have you ever used a anemometer to check air flow out of the stack when playing around with stack extensions?
Great video and explanation of tuning plates to a newbie like myself. I love your academic explanations. It Dolezal's to the need in me. Lol I'll definitely be looking for more of your videos.
I hate to be "that guy", but the biscuit cans popped not because the heat caused molecular expansion (a-la the Ideal Gas Law), but rather because the increase in temperature woke up the yeast. The yeast then consumed the sugars in the dough and produced carbon dioxide, which caused the dough to rise and pop the canister.
I'll bet you don't really hate being "that guy".
@@BruceMusto BWAHAHAHHAHAHAHAHAHHAHA
Thanks Karl- I agree. Hopefully others who would follow an amazing intelligent cook with “scientist” in his moniker would appreciate some real knowledge as well. Cheers!
Biscuits don’t contain yeast. Neither do canned ones.
A cheaper alternative to Tumbleweeds fire starter is the old Doritos kindling hack. I keep a bag at my station and one "Party Size" bag will light maybe 50 chimneys for only $4.00
Lots of people adding extension to the stack. Do you think that's needed?? The stock length seems to draw well enough.
Great vid Mad Scientist! Thank you for posting!
Hey, noob at smoking here, but it would be better to deal with a harder-to-obtain temperature than dealing with heat & smoke distribution right? It seems like the tuning plates help eliminate a variable (out of many) while making an irreplaceable variable (temperature) more difficult. While without the tuning plates, to me it seems the overall cooking experience is more difficult because not only do you have to worry about temperature but you have to worry about the variable of the heat & smoke distribution.
So what I'm trying to get at is; shouldn't you always use tuning plates to make all your smokes slightly easier or is this wrong thinking?
I built bbq pit on the side so this is really cool to see. Do you think that if the most of the heat would stay at the bottom if the smoke stack was placed higher on the pit?
When I saw that down angled heat shield near the firebox I knew why it was cooler there. It not only shields from direct heat, it also channels the initial heat down and across the bottom, until it rises near the middle. The center has a more direct and less obstructed heat path as well. If it wasn't there the firebox would have cremated the biscuits closer to it. This may be old news to some.
good catch, I thought I saw it but wasnt paying attention and had to go back and look.
Yes the Brazos has a baffle that restricts air flow. If air flow is increased, it will pull direct heat into the cook chamber and bottom burn meats. I own a Brazos. I'm not really concerned with end-to-end being even as I cook on the stack half of the grate. The only way to even it , is to restrict air flow with the damper on the firebox door. I've been advised to cut out the baffle and add an extension to the stack. I have my doubts, I will buy another smoker before I do that, but it is something to consider.
Great video. Looking into buying one of these. Wondering if you Can you cook something on it without smoking it? Like using it as an oven.
Nice experiment! You might also try and just keep the door wide open for maximum exhaust and heat through put... And as you mentioned, control the heat by the amount of fuel.
man this was stupid smart! good looking smoke ring! I def need to try this. my smoker is a lot smaller but I know there is some hot spots. awesome video! keep it up
Thanks. I appreciate it.
Your smoker is the Brazos. Do you happen to know if the original Wrangler model is still available for sale anywhere? The Wrangler 2 is vastly cheaper in construction and not a good buy. Looks like Old Country is trying to cut their production costs down by making an inferior product with thinner steal and bad welds on the Wrangler 2. Great video btw!
I don't think you can get the original wrangler any more, but I only know from searching around for their stuff on Academy Sports.
What is the difference between the old country smoker and the all American BBQ pit? They seem very comparable in terms of price.
Neat idea with the biscuits. Subbed and waiting to see how it goes on a long cook. Nice video
Thanks! I have seen it done with bread before, but I thought the biscuits were a better idea since it would allow the dough to cook. It just seemed to be an easy way to gauge the heat distribution without using 10 thermometers.
Very nice job on this video. May I ask how many boston butts you can smoke on the country smoker?
Hey thanks! I can do about 6 butts. I did that in a video where I show my favorite pork rub recipe. I was cooking for a group of people. ruclips.net/video/ZTKg9_gYsjU/видео.html
Would you recommend the country smoker?
Absolutely! I do an in-depth review of my Old Country Brazos here: ruclips.net/video/0zTuW_gKfYE/видео.html
Good job. It is a reasonalble test. I would like to use the tuning panels. Thank you.
I called them. They have a number on their website. You have to call Old Country BBQ Pits and order direct. 956-286-6389
A little red axle grease on those hinges (or honestly, bacon fat or coconut oil) would do wonders.
I know one thing... I'll be grillin' biscuits tomorrow with that brisket waiting in the fridge.... :) Thank you sir I'm enjoying the technical aspects of your vids! Well done! (in a good way lol)
Thanks!
What mods you did to this grill i see red sealer on the lid do you have it anywhere else do you have a video doing your mods if not can you give me the information on all your mods and where to buy them
Well done sir, a very informative and well articulated instructional video. With my old Oklahoma Joe, it did cook much better and more evenly with the tuning plates/baffles , and as you touched on, it did reduce my pits over-all temperature.
What make of Smoker do you own if you don't mind me asking?
All my best wishes to you & yours...
Old country i have the exact same from academy,
Very informative video! I just recently purchased a RF Oklahoma Joe Highland.
Personally, I am experiencing lack of a good draft through the cook chamber. I've noticed your smoke stack is much larger than the highland, which leaves me to believe that the small smoke stack on the highland to be the culprit of a bad airflow? Any suggestions on what offset to purchase in the future?
Proper airflow can be a concern with the RF design. I have to say I love my Brazos. There are several great pit manufacturers out there, but for the money it is hard to beat the Old Country Brazos. Also, I just got the Old country Over and Under smoker. After I do a few more cooks I'll do a review of that pit too. Check out my brazos review here: ruclips.net/video/0zTuW_gKfYE/видео.html&lc=z133f1u54nmazt0ov04cif5aqmm5fdfqk10
I just bought a 9'x23" wide offset smoker and now I know what that plate with holes in is for! It has hugeee firebox with the state of Texas shape welded on firebox and the draft plate is in the shape of Texas. Who manufactured this? Thanks!!
Would you still use the baffles in this smoker after testing for a while?
Go see GQque BBQ for tuning a multi level smoker. Or is that where you got the idea for using biscuits?
I haven't seen that. I'll be sure to check it out. I have seen it done with bread before, but I wanted to use something that would actually cook instead of just browning. It seemed like biscuits would be cheap and easy.
So basically if you cook a brisket on that smoker without plates you want the point end sitting middle to left of center and the flat toward your firebox. Interesting since most everyone says to always put the point end closest to the firebox since it was thought to be the hottest side of the smoker
Hey Jeremy I'm curious especially since I have a Brazos and am thinking about getting tuning plates, it's now 3 years later are you still running it with the tuning plates?
I'd like to know that also.
I know I'm not him, but I run tuning plates and if you're cooking multiple things at once, they're great.
One downside is it will take longer to heat up because you are heating more metal. As crazy a that sounds. Just use more wood and coal though.
Now, the good thing about it is that it will hold Temps much better when you add wood to the fire box and leave it open to let it catch.
I personally say do it. Just make sure when you first light it up you go about 50% more on the wood and or coal.. otherwise you may be out there fiddling around for a few hours trying to get it to temp...
You got a sub from me!
Question: Could you use a laser thermometer on the plates themselves, not to measure exact rack temperature, but to get a feel for how even the temperature is to adjust spacing?
You’ve got really good bbq videos. Are you in the LA area? I’m in the SF valley, any recommendations for a place to find some good oak or hickory wood? Thanks brotha
I know you've moved on to your father stack smoker, which is badass btw, but did you ever find yourself having to leave the firebox door opened to maintain clean smoke throughout your cook on your Brazos?
Jeremy I noticed you do not use a coal basket in your smoker, why not?
Did you end up cooking a brisket with the plates?
Did you ever figure out if it’s better to cook with the tuning plates or without them?
What offset are you featuring in this video?
Hi There, know this is an old video, but I am interested in the biscuits you use. Can you give some detail of them as we dont get something like that in south africa. Can I make them myself, or can I order from amazon or something. Maybe just a nice description so I can google how to diy? Thank you
Any biscuit or even slices of bread should work for this test.
I should clarify: American-style biscuit. Not what Americans would call cookies
@@MadScientistBBQThank you very much for the quick answer. I am really enjoying your videos and am busy building my own smoker. We dont have them here at affordable prices. Not going to be big, about the same as the $120 one you bought and tested in one of your clips, just to make sure its something for the south african taste buds. Pretty sure my wife will love it if I learn properly from you clips :)
don't know if you noticed that maybe both your temperature probes and your temperature gauge or thermostat whatever its called are right on the money because your temperature gauge or thermometer it's set right above or parallel with the 2 biscuits that were cooked... don't know if this makes a difference but that's what I noticed...lol... by the way that's a cool experiment pretty smart guy...
Thanks Jorge. I think that all three thermometers were pretty accurate. I assumed that the biggest temperature difference would be from one end of the grate to the other. You know what happens when you assume... Regardless, doing the test showed me that the hottest part was actually in the middle. Go figure.
The question I have is... what is better, regular flow, or reverse flow?
Great Video! Where exactly did you order the tuning plates from? I'd like to buy a set!
You have to call Old Country BBQ Pits and order direct. 956-286-6389
They are out of town until the 20th, so you may have to wait until then.
Ok finally got my tuning plates in. I have the wrangler model. For the wrangler model OCB sells 7 of them for $64 after taxes and includes shipping. Dimensions are 14x3 and may vary depending on model. #you'rewelcome.
big_ pancho_74 14x3 what is the thickness?
Where did you get tuning plates? I have exact grill you have on video. Thanks
You mentioned the differences in temperature before using the tuning plates, so with that said, what were the new temperature differences with the plates in the cooker. Also what is the thickness of the plates.
Not sure the thickness of the plates. If i'm guessing, I would say that they are 1/16" thick. After the first biscuits, I moved the thermometers around. I found out that the middle of the cooker was actually about 35 degrees hotter than at either end. I was tricked into thinking the whole cooking area was a consistent temp. After the tuning plates the temps were: 275 firebox end, 282 middle and 277 exhaust end.
I was actually going to go to a local welder and get some made of 1/4” steel today until in found this video. My main concern was the amount of heat needs to get the smoke box hot enough using the 14” steel but I would rather buy these from Old Country because it’s the same pit that I have. I absolutely love mine and I keep it clean & maintained constantly. I just bought it about 5 weeks ago and I want it to last as if it were made out of 1/4” steel. Thanks Mad Scientist Guy.
"What that means for you is...hotter things EXPAND..." Thank you so much. My stupid little mind had no idea what you were talking about.
Hey man, I've really enjoyed watching your videos. After a lot of research I decided to order a Brazos smoker from Academy and it should be delivered next week. Looking at them in the store I could definitely tell there was a major difference in the thickness of the steel from the Pecos vs the Brazos, so I know its a better investment over the long haul. Quick question on seasoning the smoker. I see all kinds of videos on seasoning and I was wondering your opinion on oiling the outside of the smoker. I know to oil the inside but the outside seems to be a point of contention. Some people oil it, some use wd-40, and some don't put anything on the outside at all. What do you think would be best and why?
What I did was oil the outside, and burn a fire for a few hours. After that I coated the outside with WD-40 and repeated the process. I think that the oil on the firebox will probably burn, but it could leave a lasting residue to protect the metal. WD-40 will evaporate but do really well to prevent rust.
I think that the WD-40 I added may have dissolved some of the oil that was on the outside, but it didn't cause any problems for me. Now after each cook, I hit the firebox and hinges with WD-40 to prevent rust and keep things moving well.
Thanks for the advice. I noticed on your other video you said that the smoker was shipped to your door. Mine is supposed to be as well, and I was wondering if you had any issues with the shipping company or if it was delivered on time. My tracking email from Academy says my smoker is being delivered through a company called CEVA, and its supposed to be delivered tomorrow, but the tracking number is still not showing up in their system at all, and I'm reading people have had a lot of problems with that particular company. How did all of it go for you?
question I know you put a science to your grilling sometimes wondered if I raised my smoker by 5 inch's on my stack side would it draw better and give me a clean smoke easier even if it looks weird could it work and be more efficient stand horizontal smoker
I would be cautions of raising the stack side, if you do a cook with a lot of grease it is liable to run back towards the firebox and light up. Just a word of caution from personal experience
What did you ever decide with the tuning plates? Use them or just manage the hot spots?
He doesn’t
Hello there Mad Scientist! I've been wanting a Brazos but Academy isn't shipping to CA. How did you get it over to CA?
Justin Garcia
I got mine before academy stopped shipping to CA. Email Enrique at grills@oldcountrybbqpits.com he can get you squared away
With those tuning plates your going to get an even temp across the grate from the radiant heat from the plates themselves...
Hi Jeremy, I have the same smoker (thanks to your review) and also just recently purchased some tuning plates. After ALOT of moving them around I think I have a pretty even temp across but it does seem like the smoker doesn't draft as well as it used to. Did you notice anything like this? Also after using them for a while what is your final thoughts on them? I'm considering just learning to cook with a hotspot in the middle.
Thanks,
I totally get you. The temp is more even but the drafting isn't as good. I get over this by lifting the exhaust end slightly, so that I get more airflow. This seems to do the trick, but if I have a lot of trouble, I remove the tuning plates.
Mad Scientist BBQ thanks, I might try that.
Get some stove pipe and extend your stack a couple of feet to help the draft.