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Unread 05-07-2013, 08:20 PM   #16
Lake Dogs
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Y, adjust that bad boy up and/or down, you should see that variance come to 10 perhaps 20 degrees....
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Unread 05-07-2013, 08:35 PM   #17
columbia1
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Quote:
Originally Posted by ATXBBQ View Post
Does it really make that much of a difference lifting and lowering the tongue. If so would lifting the end away from the firebox make that end hotter and the firebox end cooler? Just curious what your experience has been.
A big difference, normally I run my pit level during most of my cooking, if I lift the tongue a couple of inches I can add 25+ degrees to the far end(front) of the pit. I always carry a 2' foot level with me, and start the pit perfectly level, after about a hour I adjust the tongue height to dial it in the way I want. During comps when it is time for chicken I crank the front up so it runs hotter than the back where I have my ribs. I also check the level from side to side, sometimes parking lots are tilted so one side cooks hotter, I carry a car jack and a few small chunks of lumber to put under the tire to adjust that.
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Unread 05-08-2013, 12:45 PM   #18
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Quote:
Originally Posted by ATXBBQ View Post
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).
Yes, 1/4 inch is the most common, the thicker the metal, the more even the heat distribution. A RF plate that just sets in place will work just fine also, but most are welded out so you can use them as a water pan also.
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