Looked Good

[Just BS]

Originally Posted by Harbormaster

13" x 6" x 1/4" steel tuning plates helped my Cimmaron run much more even.

I'm not exactly sure what that is, but I'll look it up. Thanks!

[Just BS]

Originally Posted by Harbormaster

That's probably not a good idea. Stack should be wide open and use the intake as your control.

I figured to get the optimal amount of "smoke flavoring" you needed to keep the smoke in the Q.... No???

[Oldyote]

Wishing I was here.



to try out the grub.

[Harbormaster]

Originally Posted by Just BS

I'm not exactly sure what that is, but I'll look it up. Thanks!

The Brinkman Cimmaron is a small offset like yours. I added the tuning plates under the cooking grate to help even out the temps. By using multiple pieces of steel, gaps can be left between the plates allowing you to "tune" your smoker.

Originally Posted by Just BS

I figured to get the optimal amount of "smoke flavoring" you needed to keep the smoke in the Q.... No???

No. you get the best smoke flavor when the smoke is thin and blue. That is the sign of a clean, efficiently burning fire, and you need you exhaust wide open to get it. With the exhaust choked down, the fire doesn't burn well and the smoke will be full of creosote. Your meat will have an intense, bitter smoke flavor.

[Just BS]

OK, Wow &I Thanks!

My BBQ has been pretty good and has gotten great reviews, but I know it can be better.

I'll add some "tuning" plates and lower the exhaust. What about some type of deflector shield between the off set box and the main smoking chambe,r above the grate level to help stabilize temps? Especially once I put a charcoal box in there....

[Harbormaster]

Originally Posted by Just BS

What about some type of deflector shield between the off set box and the main smoking chambe,r above the grate level to help stabilize temps? Especially once I put a charcoal box in there....

The opening from the firebox to the cook chamber is at the bottom of the cook chamber. The tuning plates I use are above the opening from the firebox to the cook chamber creating a deflector like you mention. Heat from the firebox is forced under the tuning plates and only allowed up to the grate where there are gaps between the plates. That's what helps to even out the temps.