Originally Posted by Lake Dogs
Yes. I usually go for as little a difference front to back, top to bottom as I can. For chicken (which I dont consider BBQ), I lower it a tad and then place them right on the back, almost over the firebox. That way they're basically grilled...
Thanks i have a rf and have had a larger variance in temps from one end to the other and after reading this I will have to take this into consideration. The end closest to the firebox gets a lot hotter than I would have expected. I always thought it was because the diverter plate wasn't thick enough. Are they normally 1/4 inch and welded out completely? Mine is thinner sheet metal and just sits on angle (Not welded out).