Tuning Plates. Getting Even(ish) Temps on an Offset - Page 2

jbounds286 · 06-22-2015, 09:23 PM

psssht...im pretty sure my boy k-ray has a fancy LSG trailer now haha

SmittyJonz · 07-14-2015, 10:08 AM

I'd probally build a convection plate with varying hole sizes.

Doog · 07-14-2015, 11:01 AM

I'm glad to see you bump this...I was wondering myself which would be better? convection plate or tuning plates? I would think the convection plate would be an easier solution but I was wondering if you could fine-tune better with the tuning plates?
What is everyone's thoughts?

dport7 · 07-14-2015, 11:10 AM

I've used everything from a cast iron frying pan to a cake pan to a pie tin and a pizza stone and a host of other things to regulate heat and move it where I want.
Depends on what your cooking.

SmittyJonz · 10-21-2015, 09:05 AM

Bump for Newbs

Joe Black · 10-21-2015, 04:33 PM

Quote:

Originally Posted by SmittyJonz

I'd probally build a convection plate with varying hole sizes.

Smitty, I have a Horizon style convection plate in my Bell Fab offset. The temps are very even, about 5-10* overall. The strange thing is that the FB end is the cooler. There is a down-turned baffle at the FB and the conv plate is welded to that. I have thought of adding one more line of holes at the FB end and just see if the temps will even get closer. But, I really don't worry about it.

This is a good thread, especially for a newbie. Keep up the good work.

COS · 10-21-2015, 08:28 PM

Quote:

Originally Posted by Joe Black

Smitty, I have a Horizon style convection plate in my Bell Fab offset. The temps are very even, about 5-10* overall. The strange thing is that the FB end is the cooler. There is a down-turned baffle at the FB and the conv plate is welded to that. I have thought of adding one more line of holes at the FB end and just see if the temps will even get closer. But, I really don't worry about it.

This is a good thread, especially for a newbie. Keep up the good work.

Do you fine the convection plate to restrict airflow to much? What do you use as a heat source?

SmittyJonz · 09-24-2017, 12:04 AM

aerotech11 · 09-24-2017, 04:18 PM

I agree on having to play with the plates a bit but once you get them adjusted they hold very well. I just did a 9 hour cook yesterday. First time with the tuning plates and my temp at the meat location held steady and was only 5 - 7 degrees difference from end to end. I did notice it took longer to come up to temp but once it was there it held steady. Very happy with the outcome especially since I was always chasing temps due to the nature of my smoker. It is an old brinkman SNP pro. Modded and running much better now.

aerotech11 · 09-24-2017, 04:20 PM

Oops my picture didn't work.

Springram · 09-24-2017, 05:02 PM

Just remember when tuning your cooker, do NOT do so while having anything in the cooking chamber. Do not attempt to tune it at higher temperatures. 250* is a good place to do your tuning. Once at temp, wait 2 hours to get the steel hot before you start checking your side to side temps. If the measurements are not where you want them make whatever adjustments you think are needed and wait another 45 minutes before checking again, so on and so forth. Tuning can be a little tedious. Plus, the goal is to get relatively even temps side to side, not exact. Here is the fun part: when you do put your meats, etc in the cooking chamber, the air flow is changed and you have cold meat, both of which will mess up your "even temps" for a period of time anyway! So..... just have fun, relax and enjoy your hobby. If you want to cook in totally even temps all the time, use your kitchen oven.

06-22-2015, 09:23 PM	#16
jbounds286 is One Chatty Farker Join Date: 03-09-14 Location: Edmond, OK Name/Nickname : Josh	psssht...im pretty sure my boy k-ray has a fancy LSG trailer now haha __________________ Weber Summit Kamado LSG 60x30 Santa Maria Custom Wood Fired Grill/Rotissirie/Smoker built by DWFISK Camp Chef Flat Top Griddle, Ooni Pro 16 Multi-Fuel Pizza Oven

07-14-2015, 10:08 AM	#17
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	I'd probally build a convection plate with varying hole sizes. __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

07-14-2015, 11:01 AM	#18
Doog is One Chatty Farker Join Date: 06-08-14 Location: Pa.	I'm glad to see you bump this...I was wondering myself which would be better? convection plate or tuning plates? I would think the convection plate would be an easier solution but I was wondering if you could fine-tune better with the tuning plates? What is everyone's thoughts? __________________ Every cook is a learning experience....Big offset, Kamado, Blackstone

07-14-2015, 11:10 AM	#19
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	I've used everything from a cast iron frying pan to a cake pan to a pie tin and a pizza stone and a host of other things to regulate heat and move it where I want. Depends on what your cooking. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

10-21-2015, 09:05 AM	#20
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	Bump for Newbs __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

09-24-2017, 12:04 AM	#23
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	__________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

09-24-2017, 04:18 PM	#24
aerotech11 is one Smokin' Farker Join Date: 03-24-17 Location: Mesa AZ Name/Nickname : Ric	I agree on having to play with the plates a bit but once you get them adjusted they hold very well. I just did a 9 hour cook yesterday. First time with the tuning plates and my temp at the meat location held steady and was only 5 - 7 degrees difference from end to end. I did notice it took longer to come up to temp but once it was there it held steady. Very happy with the outcome especially since I was always chasing temps due to the nature of my smoker. It is an old brinkman SNP pro. Modded and running much better now.

09-24-2017, 05:02 PM	#26
Springram is One Chatty Farker Join Date: 09-14-12 Location: Spring, Texas	Just remember when tuning your cooker, do NOT do so while having anything in the cooking chamber. Do not attempt to tune it at higher temperatures. 250* is a good place to do your tuning. Once at temp, wait 2 hours to get the steel hot before you start checking your side to side temps. If the measurements are not where you want them make whatever adjustments you think are needed and wait another 45 minutes before checking again, so on and so forth. Tuning can be a little tedious. Plus, the goal is to get relatively even temps side to side, not exact. Here is the fun part: when you do put your meats, etc in the cooking chamber, the air flow is changed and you have cold meat, both of which will mess up your "even temps" for a period of time anyway! So..... just have fun, relax and enjoy your hobby. If you want to cook in totally even temps all the time, use your kitchen oven. __________________ Certified Carcinogenic Meat Eater (CCME) LSG 24"X24"X36" vertical offset smoker LG and MiniMax BGE Weber 22.5 Master Touch Hunsaker drum Weber Smokey Joe Blackstone griddle PK Grill (original)