View Full Version : Tuning Plates. Getting Even(ish) Temps on an Offset
SmittyJonz
07-24-2014, 11:09 AM
Just FYI for any Newbs - you just gotta experiment with gaps and amount of plates.
https://m.youtube.com/watch?v=ISQfrhVtIe8
https://m.youtube.com/watch?v=XJjJk9z-1YQ
DownHomeQue
07-24-2014, 11:20 AM
Good info..
woodsider
07-24-2014, 11:30 AM
Very helpful - thanks.
SmittyJonz
07-24-2014, 04:24 PM
Very helpful - thanks.
:thumb:
tsimm15
07-24-2014, 08:14 PM
I love the tuning plates in my LSG.
rbswrds
07-27-2014, 09:08 AM
Yeah very helpful, my next addition. Thanks SmittyJonz
SmittyJonz
07-28-2014, 10:25 AM
Post up Pics anyone
SmittyJonz
08-15-2014, 10:59 AM
8-).
Hi All Don't know IF this helps or matters.
I also had a problem with temps across the cooking grates. I gave up trying to get even temps, and now I like it that way, cause I have 3 cooking zones.
Hot n Fast by the firebox, medium in the middle, and Low n Slooooow at the far end.
Thanks DanB
SmittyJonz
12-19-2014, 04:53 PM
Bumpsky. :mrgreen:
Pitbull
12-19-2014, 07:11 PM
Yep, you do have to experiment. I've actually got two plate settings. One for small amounts of meat, Like two or three briskets and another for large amounts of meat, like 22 or so butts, or a combination there of..
Pitbull
12-19-2014, 07:14 PM
Hi All Don't know IF this helps or matters.
I also had a problem with temps across the cooking grates. I gave up trying to get even temps, and now I like it that way, cause I have 3 cooking zones.
Hot n Fast by the firebox, medium in the middle, and Low n Slooooow at the far end.
Thanks DanB
Some of that depends on the size of the pit and also how big of a fire you build. Small clean fires with a nice bed of coals works best. Also, generally butting the first plate against the baffle is the best approach..
SmittyJonz
05-26-2015, 07:11 PM
:shock:
LarryO1947
05-26-2015, 07:51 PM
I have 5 plates just like in the video. I keep the first 3 tight,90% of the time and adjust the last two. I can keep my brinkmann within 10* end to end. Once the fire has settled in and you have your "sweet spot",adjust and they hold.
SmittyJonz
06-22-2015, 09:21 PM
Newb Bump.
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.
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
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.
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
:heh:
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.
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