I need some claridication..please

[Wi-Doe-Maker]

I need some clarification..please

I've begun the Mods to my Brinkman Pro Offset and I viewed the file section here as suggested. one of the suggestions: says to install a piece of metal on the top half of the firebox opening. Wouldn't that then create a direct path of heat to the meat nearest the opening between the FB and smoker?? if I extend my Stack down to 1" above the cooking grate and place the heat shield on the LOWER half of the FB opening wouldn't that deflect the heat UP and over the shield and then down and across to the new stack extension?? I'm open for all advise here...THANKS!!! Wi-Doe

 

[kickassbbq]

The Wi Meister!!!
I have been smokin' on a PitMaster for about 12 years. The ONLY things I have done to it are add the baffle between the firebox and smoker. I used the bottom from an aluminum pan, bent it about halfway down so I can close it off to crank the smoker up or when it is cold outside. Fully closed and it has about an inch or two space allowing heat. Open it up and it's almost all the way open like without the baffle at all. This gives me a choice and I adjust it all the time.
The smoke stack??? I am probably wrong, but I don't see the need to do anything to that. Others do that and may be smarter than me, but my smoker works PERFECTO with that stack right where it is.
Make sure you have an inch or two below your grate in the firebox so the wood can breathe. I put down foil under the grate for easy cleanup.
Check the pics. Hope this helps a little.
Let me know.
Smoke On!!!!!!!
http://usera.imagecave.com/kickassbbq/PitMaster/

 

[Wi-Doe-Maker]

Kick, Thank you so much for the awesome reply!!!!!...how often have you had to replace the metal baffle??...I would think that constant bending of it would create metal fatigue and snap after repeated bending....those pictures were simply a GREAT help and I'm gonna start using the foil as well in the bottom of the firebox,,,another great help!!..But with the direct heat coming from below the baffle does the meat nearest the FB cook too fast????Thank YOU again!!..Wi-Doe

 

[kickassbbq]

Wi,
I think that piece of tin has been in there for about 5 years now. It is cracked a little where it bends, but, hey it ain't broke yet.
Have a GREAT day.
Smoke On!!!!!

 

[Bigmista]

Ummm...I need some clarification. What exactly is "claridication"?

 

[Wi-Doe-Maker]

Biga, same thing..only with a brain fart!! My hands typed faster than my brain would work..I'm still wondering if the baffel would work better if the opening were on top rather on on the bottom......Wi-Doe

 

[backyardchef]

The way I understand baffles they start at the top edge of the opening and go down at an angle away from the firebox which means that as the heat leaves the firebox it is pushed down and away, blocking the flames and preventing the heat from leaving the firebox and going straight up. I don't see how putting it at the bottom would do much of anything. While this image shows tuning plates too, it gives some idea.