Tuning plates for 6' Horizontal offset

txschutte · 08-09-2009, 09:59 PM

Would someone please school me here? I know thy why's, I just dont know the how's. I am planning to build a horizontal offset with a cooking chamber of 6' x 32". The question is tuning plate placement and positioning. Pics are of great appreciation.

jonboy · 08-10-2009, 11:09 AM

When i added mine i called Klose and talked to Daves brother in the plant.
He suggested 2 plates 8 inches wide the same thickness as first baffle (1/2 inch, in my case)
Then step down in size to 6 wide and 3/8 material.
Spacing as follows, first plate tight, then open up spacing in 1/8 inch increments.
I had small handles put on top for easier removal during cleaning.
Some pits have rails to slide the plates on. Mine just sit on the sides of pit
jon

seattlepitboss · 08-10-2009, 12:54 PM

I would build rails. Clean your plates with a pressure washer.

metalmagpie

ZILLA · 08-10-2009, 03:31 PM

Shane, just add the baffle. You may not need plates with a nice big tube like that. We had them in our big Gator. A good buddy of ours suggested we try cooking without them. We did and never looked back.

Let me qualify this. Our tube is 6' x 30" single door with a large upright at the end. We cook for comps only. The pit is never jam packed with meat. We never use the upright. If we wanted to start using it we would have to put the plates back in to help get the temp up in that section. We also have a 30x30x30 firebox and that helps too as the fire is futher away from the end of the baffle.

The benifits have been:

Our pit reaches cooking temp much quicker, like an hour plus quicker.
We use less wood (It seems it takes some energy to keep all that steel hot).

Otherwise we can cook all our comp meat right in the middle to left without ever moving it.

The drawbacks:

If you have to fill your pit full of meat the hot spot may require you to move meat around. I find that I have to do that anyway with a full pit plates or not.
At that point you may want to install the plates. Try it first before you spend the money on all of that steel.

It's been my experience that tuning plates work best in a 24" - 26" tube with an upright. Straight horizontals can do with out them if you have the space at the other end. 5-6 foot offsets are great that way. I have heard by many that the are almost worthless in smaller diameter shorter pits.

Divemaster · 08-10-2009, 03:40 PM

Shane, didn't the Mistress teach you any thing?

Make it a reverse flow and you'll never have a problem....

ZILLA · 08-10-2009, 03:43 PM

He's a Texas boy. He don't flow in reverse.

Besides he don't need a wood hog.

txschutte · 08-10-2009, 07:10 PM

I've had reverse flow. Remember LOLA? I found that I actually miss having temp ranges for the different meats that I cook. Chix over the hot spot, then briskies, butts then ribs.

jacob · 08-10-2009, 07:49 PM

Every body is talking about tuning plates and tuning a pit. But no one is giving any specific details on how this all works. Cmon you guys give up the info.

ZILLA · 08-10-2009, 09:06 PM

Tuning plate placement and adjustment cannot happen until you get a fire it the finished pit. Build from 1/4 plate, Start 1/4" 1/4" 1/4" 1/2" 1/2" 1/2" on inititial adjustment.

Also when laying out the pit make sure you don't end up with a gap just below the thermometer probe. That one will always read hotter.

The fine tuning happens while cooking. I would not make the plate more than 8" wide due to weight. As described above, weld #1 to the baffle. For mobile pits weld a wingnut to the side of the pit and thread a bolt through it to hold the plate in place during travel.

The plates should lay 2"-3" below the cooking grates. They sit on a peice of 3/4" - 1" angle welded to the side of the trailer.

That's all you need to start.

ZILLA · 08-10-2009, 09:28 PM

Tuning plates divide the hot spot up a little bit. It's still going to be hotter down by the firebox but it won't be a dangerous hot spot.

That being said, the tuning plates get hot and end up throwing off radiant heat back to the food. You need to get used to this too.

Like I said in the post above, if you have a large tube and build a big firebox you may decide you don't need it.

ZILLA · 08-10-2009, 09:30 PM

Have you thought about using the Geer design?

08-10-2009, 03:40 PM	#5
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	Shane, didn't the Mistress teach you any thing? Make it a reverse flow and you'll never have a problem.... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

08-10-2009, 07:10 PM	#7
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	I've had reverse flow. Remember LOLA? I found that I actually miss having temp ranges for the different meats that I cook. Chix over the hot spot, then briskies, butts then ribs. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

08-10-2009, 07:49 PM	#8
jacob Quintessential Chatty Farker Join Date: 12-30-06 Location: Dalton Georgia Name/Nickname : Bobby	Every body is talking about tuning plates and tuning a pit. But no one is giving any specific details on how this all works. Cmon you guys give up the info. __________________ Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of *Ray Lampe*

08-10-2009, 09:06 PM	#9
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	Tuning plate placement and adjustment cannot happen until you get a fire it the finished pit. Build from 1/4 plate, Start 1/4" 1/4" 1/4" 1/2" 1/2" 1/2" on inititial adjustment. Also when laying out the pit make sure you don't end up with a gap just below the thermometer probe. That one will always read hotter. The fine tuning happens while cooking. I would not make the plate more than 8" wide due to weight. As described above, weld #1 to the baffle. For mobile pits weld a wingnut to the side of the pit and thread a bolt through it to hold the plate in place during travel. The plates should lay 2"-3" below the cooking grates. They sit on a peice of 3/4" - 1" angle welded to the side of the trailer. That's all you need to start.
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08-09-2009, 09:59 PM	#1
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	Tuning plates for 6' Horizontal offset Would someone please school me here? I know thy why's, I just dont know the how's. I am planning to build a horizontal offset with a cooking chamber of 6' x 32". The question is tuning plate placement and positioning. Pics are of great appreciation. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

08-10-2009, 11:09 AM	#2
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky	When i added mine i called Klose and talked to Daves brother in the plant. He suggested 2 plates 8 inches wide the same thickness as first baffle (1/2 inch, in my case) Then step down in size to 6 wide and 3/8 material. Spacing as follows, first plate tight, then open up spacing in 1/8 inch increments. I had small handles put on top for easier removal during cleaning. Some pits have rails to slide the plates on. Mine just sit on the sides of pit jon

08-10-2009, 12:54 PM	#3
seattlepitboss is one Smokin' Farker Join Date: 02-05-09 Location: Seattle, WA	I would build rails. Clean your plates with a pressure washer. metalmagpie

08-10-2009, 03:31 PM	#4
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	Shane, just add the baffle. You may not need plates with a nice big tube like that. We had them in our big Gator. A good buddy of ours suggested we try cooking without them. We did and never looked back. Let me qualify this. Our tube is 6' x 30" single door with a large upright at the end. We cook for comps only. The pit is never jam packed with meat. We never use the upright. If we wanted to start using it we would have to put the plates back in to help get the temp up in that section. We also have a 30x30x30 firebox and that helps too as the fire is futher away from the end of the baffle. The benifits have been: Our pit reaches cooking temp much quicker, like an hour plus quicker. We use less wood (It seems it takes some energy to keep all that steel hot). Otherwise we can cook all our comp meat right in the middle to left without ever moving it. The drawbacks: If you have to fill your pit full of meat the hot spot may require you to move meat around. I find that I have to do that anyway with a full pit plates or not. At that point you may want to install the plates. Try it first before you spend the money on all of that steel. It's been my experience that tuning plates work best in a 24" - 26" tube with an upright. Straight horizontals can do with out them if you have the space at the other end. 5-6 foot offsets are great that way. I have heard by many that the are almost worthless in smaller diameter shorter pits.

08-10-2009, 03:43 PM	#6
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	He's a Texas boy. He don't flow in reverse. Besides he don't need a wood hog.

08-10-2009, 09:28 PM	#10
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	Tuning plates divide the hot spot up a little bit. It's still going to be hotter down by the firebox but it won't be a dangerous hot spot. That being said, the tuning plates get hot and end up throwing off radiant heat back to the food. You need to get used to this too. Like I said in the post above, if you have a large tube and build a big firebox you may decide you don't need it.

08-10-2009, 09:30 PM	#11
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas	Have you thought about using the Geer design?