Adding A Baffle Plate To A Char Griller Smoker.

Welcome to the Jack's Blend channel.
In this video I show the assembly and installation of a LavaLock baffle plate or tuning plate for a Char Griller smoker. In a future video I will show the effectiveness of it.
To purchase the baffle plate I did:
bit.ly/chargri...
To purchase baffle plate for your smoker:
bit.ly/bafflep...
*Our goal is to provide instructional, educational videos to help you smoke, grill and cook better.
*Our belief is seasonings are important, but processes are as, if not more important.
*Main equipment we use is a stick burner offset smoker, gas grill, charcoal grill and Santa Maria grill.
More Information:
Main website - JacksBlend.com
Purchase rubs, seasonings and more - JacksBlend.com...
Learn - JacksBlog.com/...
About Jack's Blend - JacksBlend.com...
About Jack - JacksBlend.com...

[@amcmoass1751]

I bought one of these 2 years ago for my Comp Pro and that made a crazy difference!! I love it!!

[@jacksblendrubsandseasonings]

Thanks for the comment. Glad it works in various makes and models. Anyone else with a different unit, but the same product?

[@hemlock1013]

Rusty loves it Jack! Thanks for sharing!

[@jacksblendrubsandseasonings]

I knew Rusty had good taste...HA! Taste...get it? (sorry, it was funny in my mind)

[@Mrchamp901]

Would like to see more on this Jack. I have a Shirley on the way and thought about throwing this thing away but after watching this video I may do the same. Thanks! Great video.

[@jacksblendrubsandseasonings]

Thanks for the comment. I will do the biscuit test, as well as smoke some meat on it and post videos on both. I should have it up in the next week or two.

[@jacksblendrubsandseasonings]

Hey Gerimy, here's a link to my test results on the baffle plate - ua-cam.com/video/KK4clczFZMY/v-deo.html

[@Mrchamp901]

@@jacksblendrubsandseasonings Thanks so much Jack!

[@aminnehas6807]

Thanks for the sharing. Quick question: Can you still you use the original ash pan after installing this?

[@jacksblendrubsandseasonings]

Yes.

[@TheDrunkenBBQ]

Good video, love to see how others work their gear, did you try the biscuit test to see how your hot spots have changed?

[@jacksblendrubsandseasonings]

I did not...I completely forgot about the biscuit test. I think maybe I should give that a try...

[@jacksblendrubsandseasonings]

Did the biscuit (and thermometers) test...ua-cam.com/video/KK4clczFZMY/v-deo.html

[@landolee33]

Where do I order this from. I want the exact same thing

[@jacksblendrubsandseasonings]

To purchase the baffle plate I did:
bit.ly/chargrillerbaffleplate
To purchase baffle plate for your smoker:
bit.ly/baffleplatebybrand

[@user-zb1py6ei1f]

Does the baffle maintain an even temp?

[@jacksblendrubsandseasonings]

It does. Very even.

[@mimicboy]

What size drill bit, bolt, and washer did you use to attach the baffle to the pit?

[@jacksblendrubsandseasonings]

1/4" drill bit, I think a 1.5" bolt.

[@jbmemphis2151]

Have you by chance had issues getting the temp up since you added these? I tried to do a butt around 275° and had trouble getting over 225 with alot of fuel thrown at it

[@jacksblendrubsandseasonings]

Last Saturday I did an event at my local Ace Hardware to promote my line of rubs/seasonings they sell. I "smoked" 25 lbs. of pork country ribs using 3 different recipes to sampel customers (I used hardwood charcoal and some chunks of wood). That amount of meat filled every square inch of the grill surface and the inside shelf...probably a total of over 1100 square inches. My thermometer never read over 200, but I think it worked well and smoked the meat in what I would consider "normal" time if I was at 225ish. Possibly airflow kept the thermometer from reading correctly, or I had it in the wrong spot. That was a lot of meat to put in that smoker and I know that the energy transfer from the coals to the meat was huge. Also, I normally don't use my CharGriller as my smoker (my "real" smoker is a Lang), but it is portable and for a cheap price, gives pretty good performance. NOW, on to your comment...this is my opinion, not science. I would think the temperature should be about the same, whether using or not using the baffle. Possibly, the only thing I could think is that airflow would be reduced moving through the unit, thus keeping the temp down. But, I had to open the ash/firebox shelf a little anyway to add more air to the fire with the amount of meat I had and it being a cold morning (thin metal, my Lang is 1/4" steel and sealed much better). Also, seeing that the baffle does not go completely across, but has an opening on the stack side, I think airflow should be the same with or without. Thoughts??