When I made the heat baffle for my bandera, I decided to try making the baffle a little wider than suggested. The baffle extends about 7 inches into the smoke chamber or about 1/3 of the way.
The result? The left side of the pit is about 5 degrees hotter on the left side. Which works out pretty well for brisket as I can put the thick side on the left and the thin side towards the right. Usually, the briskets are wider, so they are put at a diagonal across the shelf.
The result? The left side of the pit is about 5 degrees hotter on the left side. Which works out pretty well for brisket as I can put the thick side on the left and the thin side towards the right. Usually, the briskets are wider, so they are put at a diagonal across the shelf.