View Full Version : Tuning a pit
Brian in So Cal
01-09-2008, 06:22 PM
Okay, I have seen this referred to a couple of times. What is involved in tuning a pit? Heating the metal, moving parts around ETC.
I know you can tune a piano but you can't tuna fish.:-D
Thanks,
Brian
big brother smoke
01-09-2008, 06:24 PM
Do you have a pic of what needs to be tuned. I am visual:tongue:
Brian in So Cal
01-09-2008, 06:26 PM
Do you have a pic of what needs to be tuned. I am visual:tongue:
No, I just notice on some companys selling smokers that they say thier pits are tuned.
Also have seen people say they need to tune thier pit.
See you soon Big Brother smoke. Are you doing palm Desert?
big brother smoke
01-09-2008, 06:31 PM
No, I just notice on some companys selling smokers that they say thier pits are tuned.
Also have seen people say they need to tune thier pit.
See you soon Big Brother smoke. Are you doing palm Desert?
Go to Klose's website I believe he talks about tuning there.
Not doing Palm Desert. I have an annual superbowl gig.
Bigmista
01-09-2008, 07:01 PM
The pit must be built to vibrate at a specific frequency. That way, soundwaves will intensify the convection and radiant energy and excite the molecules deep within the cells of the meat. This will cause the meat to cook from the outside in and the inside out at the same resulting in juicier, more flavorful meat.
BTW...I'm so full of chit my eyes are brown. Sounded good though, huh?
Brian in So Cal
01-09-2008, 07:07 PM
The pit must be built to vibrate at a specific frequency. That way, soundwaves will intensify the convection and radiant energy and excite the molecules deep within the cells of the meat. This will cause the meat to cook from the outside in and the inside out at the same resulting in juicier, more flavorful meat.
BTW...I'm so full of chit my eyes are brown. Sounded good though, huh?
Dang, you had me going there for a minute.
chinesebob
01-09-2008, 07:08 PM
The pit must be built to vibrate at a specific frequency. That way, soundwaves will intensify the convection and radiant energy and excite the molecules deep within the cells of the meat. This will cause the meat to cook from the outside in and the inside out at the same resulting in juicier, more flavorful meat.
You had me going with that one.
I think it's the burn in, or seasoning. Not sure.
Azinine
01-09-2008, 07:16 PM
Would it have anything to do with tuning plates? I'm going strictly by memory here, but I think it's a plate that runs along the bottom of the cooking chamber. The heat from the firebox is directed under the plate and, I think, you tune it by drilling (or whatever) progressively larger holes in the plate the farther from the heat source you get. I think the goal is to have equal heat distribution among the entire cooking chamber.
This could be entirely wrong... I'm sure someone who knows for sure will chime in soon.
Kevin
01-09-2008, 07:19 PM
What's the frequency Bob?
Tune her in to have most all locations holding about the same temperature.
Mitch
01-09-2008, 08:23 PM
Tuning plates allow your to adjust the temperature across the pit...to be even throughout, or hotter/cooler in certain areas. I have a Gator with a 5 foot horizontal cooking chamber and a 4 foot tall verticle chamber. There are 7 1/4 inch plates I can slide along under the cooking (food grates) to adjust how much heat gets into the cooking chamber and wher it enters.
By adjusting the tuning plates I can have chicken cooking in one area at 275, ribs in another area at 250, and butts/brisket in the verticle at 225. Or I can have the whole beast running at 225 for mucho loads of butts for caters..............all with the same size fire.
Single Fin Smoker
01-09-2008, 11:04 PM
I've tried tunning my drum to KFI 640 AM but I still can't hear Dr. Laura for some reason.
yelonutz
01-09-2008, 11:13 PM
Not hearing her is a blessing! We took up a collection for her and so far we got 3 gals of gas and a book of matches!
On my gator, you adjust the 1/4" plates until the temp is even along the length of the pit. Each plate has a hold down bolt that you loosen and slide the plate to increase the gap between the plates or reduce it. Make sure you calibrate the thermometers ( if you have more than one ) before starting. I won't say how I learned that. NUTZ.
(I must admit, I like Big Mista's explanation better!)
C Rocke
01-09-2008, 11:17 PM
I can only get Dennis Prager or Melinda Lee when I tune my big stick burner. Maybe try a different time of day?
blues_n_cues
01-10-2008, 12:25 AM
Would it have anything to do with tuning plates? I'm going strictly by memory here, but I think it's a plate that runs along the bottom of the cooking chamber. The heat from the firebox is directed under the plate and, I think, you tune it by drilling (or whatever) progressively larger holes in the plate the farther from the heat source you get. I think the goal is to have equal heat distribution among the entire cooking chamber.
This could be entirely wrong... I'm sure someone who knows for sure will chime in soon.
man just kill a newbie....lol i have nothing to add as i'm chockin' back some pintos & a fatty....
I've owned 2 Klose pits tuned by Dave. In larger horizontal stick burners if the entire chamber is left open it will have hot spots and as significant differences in temp. Tuning on my 36"x8' had a variance of less than 10F. Dave puts in steel plates of different sizes 8-16" roughly that span the entire 36" and there are gaps between the plates to allow air to rise. These plates are about 2-3 inches below the lowest cooking grate. First gap may be 1/4" and at the 6' mark from the firebox the gap may be 6". More gap = more air and heat rising so as it cools going toward the exhaust more air needs to go up. The plates on a Klose are bolted into place.
Hope that makes sense.
Brian in So Cal
01-10-2008, 06:14 PM
Thanks for the info. Very informative. Always wondered now I know.
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