Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 05-07-2013, 08:20 PM   #16
Lake Dogs
Quintessential Chatty Farker

Lake Dogs's Avatar
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0

Y, adjust that bad boy up and/or down, you should see that variance come to 10 perhaps 20 degrees....
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is offline   Reply With Quote

Thanks from: --->
Unread 05-07-2013, 08:35 PM   #17
Full Fledged Farker

columbia1's Avatar
Join Date: 01-15-12
Location: Kalama Wa.
Downloads: 0
Uploads: 0

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.
"Tombstone BBQ"
Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB.
Tombstone BBQ on Facebook
columbia1 is offline   Reply With Quote

Thanks from: --->
Unread 05-08-2013, 12:45 PM   #18
On the road to being a farker
bruno994's Avatar
Join Date: 06-14-12
Location: Buna, Texas
Downloads: 0
Uploads: 0

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.
Hale of a Good BBQ...Just say NO to bad BBQ...Pitmaster Apprentice...Custom built RF trailer pit...
bruno994 is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 03:57 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts