My baffle plate came in yesterday and I did a quick cook with some chicken thighs. Temperature gradient went from like 140 degrees without it to 30 degrees with it. And that was with the probes on very extreme ends of the grate. I basically doubled my cooking area. So far, I'm impressed!
!!!Shmoke alert!!! Bruh, the baffle is G2 certified, once I landed on the sweet spot (distance) it was running pretty much "dead nuts" even from the firebox end to the stack side (2 to 3 degree variance) The shht is legit, no doubt this should be a required accessory, IMO. That is all..
Got mine today did 10 leg qtrs end to end loaded the grate space 2 hrs at 250 no stack extension ... range was 258 firebox side 252 stack side and 250 on analog ... even had 4 Luling Sausage links that rendered nicely ... the chicken is excellent crispy skin and JUICY ... used a little mesquite and that was the faintest mesquite smoke flavor ever since cooking on the Pecos ... Mother's day will be the test ...Brisket time w/Post Oak...no doubt the deflector works like you said ...thank you ..
Super awesome reading this makes me super happy! Thank you so much for the support my friend! Glad you enjoyed it! Come on over to the Facebook group to share your cook man! facebook.com/share/BKXZt7LryekMQSXD/?mibextid=WaXdOe
My design has been through many renditions to lead to this one. the very first one i ever did over a year ago had exactly what you're exclaiming that would be superior and unfortunately its not. the heat mainly just goes up and over holes that small and the underneath the grate suffers alot more from temperature drop. also a design like your exclaiming, im assuming you're assuming mimicing the design from that scientest bbq dude or whoever will work and it simply doesnt do well in these size smokers? it needs that even distribution while also smacking that heat level down when it comes into the cook chamber and distribute the heat under the grate when that grate is loaded down.
Would love to see it installed and what it looks like in the smoker.
Looking forward to your testing the stack extension with your upward deflection plate. And The Brisket Cook!! Thanks 😁👍👍
My baffle plate came in yesterday and I did a quick cook with some chicken thighs. Temperature gradient went from like 140 degrees without it to 30 degrees with it. And that was with the probes on very extreme ends of the grate. I basically doubled my cooking area. So far, I'm impressed!
Heck yea! Enjoy my friend!
!!!Shmoke alert!!! Bruh, the baffle is G2 certified, once I landed on the sweet spot (distance) it was running pretty much "dead nuts" even from the firebox end to the stack side (2 to 3 degree variance) The shht is legit, no doubt this should be a required accessory, IMO. That is all..
Hell yea man!!!!! love to hear that! Thanks for the good praise!! Worked hard on designing it!! Enjoy it man thank you for the review!
Got mine today did 10 leg qtrs end to end loaded the grate space 2 hrs at 250 no stack extension ... range was 258 firebox side 252 stack side and 250 on analog ... even had 4 Luling Sausage links that rendered nicely ... the chicken is excellent crispy skin and JUICY ... used a little mesquite and that was the faintest mesquite smoke flavor ever since cooking on the Pecos ... Mother's day will be the test ...Brisket time w/Post Oak...no doubt the deflector works like you said ...thank you ..
Super awesome reading this makes me super happy! Thank you so much for the support my friend! Glad you enjoyed it! Come on over to the Facebook group to share your cook man! facebook.com/share/BKXZt7LryekMQSXD/?mibextid=WaXdOe
Too many holes in your baffle scoop. Think smaller & like 5/8" and do only 5 = no dead spot next to the firebox, & true top-down convective cooking.
My design has been through many renditions to lead to this one. the very first one i ever did over a year ago had exactly what you're exclaiming that would be superior and unfortunately its not. the heat mainly just goes up and over holes that small and the underneath the grate suffers alot more from temperature drop. also a design like your exclaiming, im assuming you're assuming mimicing the design from that scientest bbq dude or whoever will work and it simply doesnt do well in these size smokers? it needs that even distribution while also smacking that heat level down when it comes into the cook chamber and distribute the heat under the grate when that grate is loaded down.