coming out of the fire box in to the cooking chamber I cut a piece of metal that goes up against the fire box hole 3" gap between baffel and hole. it has a 2" gap un each side of the baffel and the baffel go's to the bottom of the cooking area.

I was getting to much heat for the 1st 1.5' in the cooking area. now with the baffel I seem to to be getting less heat every where in the cooking area.

Do I need to cut holes in the baffel. what needs to be done to make her work correctly ie: even smoke and heating.

than you

You must mean horizontal type smoker? Verts rarely have a firebox per say- it's part of the smoker, like a WSM or a drum.

Some pix would help out here...

You must mean horizontal type smoker? Verts rarely have a firebox per say- it's part of the smoker, like a WSM or a drum.

Some pix would help out here...

rich it is the baffel that I made that goes in vertical seperating the fire box from the cooking area.

AhhHA! LOL OK, got ya. Still... some pix would be of great help here Kyote...

AhhHA! LOL OK, got ya. Still... some pix would be of great help here Kyote...


alright Richtee, with out pics (sorry) not that tecnukly abanced jet. does it need holes in it to make the flow gooder?

coming out of the fire box in to the cooking chamber I cut a piece of metal that goes up against the fire box hole 3" gap between baffel and hole. it has a 2" gap un each side of the baffel and the baffel go's to the bottom of the cooking area.

it is the baffel that I made that goes in vertical seperating the fire box from the cooking area.

If I am understanding your description correctly and the baffle is in a vertical position, it sounds like the baffle is blocking a lot of the firebox opening. If you drill holes in a vertical baffle, you really aren't changing anything from your original problem. You need the heat to travel farther down the cook chamber. I don't think you want the baffle to be straght up and down, I would think you would want it slanted.

You might try a baffle at more of a 45° angle like this . . .

http://i244.photobucket.com/albums/gg21/DrowzyDave/Mods/baffle1.jpg

It doesn't block the hole but redirects the heat farther down the chamber. Just make sure you don't restrict the opening too much.

http://i244.photobucket.com/albums/gg21/DrowzyDave/Mods/baffle2.jpg

This is probably a tad low but fits just under my tuning plates which also help transfer the heat.

http://i244.photobucket.com/albums/gg21/DrowzyDave/Mods/tuning.jpg

Hope this helps.

Dave

Dave, It does help, your fire box and cooking area are similar to mine. where as the heat comes in to the cooking area on the side of the cooking chamber. the 45 degree baffle may work for me.
I thought (but can not find) a baffel that was made then holes were cut into it. but I thought also that this would just bring back the problem of the area closest to the heat and smoke transfer area being hot then the area next to the smoke discharge area.
But then I was not sure if some strange vortex thing took place and made everthing kinda even out.

I have seen some people make a plate and drill holes in it instead of using separate tuning plates. I think Horizon smokers have these and they call them "convection plates (http://www.horizonbbqsmokersstore.com/servlet/the-308/Convection-Plate--dsh--For/Detail)".

http://i244.photobucket.com/albums/gg21/DrowzyDave/Tuning/horzplate.jpg

But I believe they still have a 45° baffle leading to it.

I drew a diagram for one for mine but never have gotten around to having it made.

http://i244.photobucket.com/albums/gg21/DrowzyDave/Tuning/ConvectonPlate.jpg

Here is a similar idea.

http://i244.photobucket.com/albums/gg21/DrowzyDave/Tuning/capdplate.jpg

I believe this is from one of Capt Dan's posts.

Baffle deflects the heat somwhat then the plate with the holes helps the heat transfer farther down the cook chamber. Smaller holes close to the firebox and larger holes as you move towards the stack to even out the temp.

Dave

Here's how I handled a similar problem and it worked very well.

(You can click the photos to get to the source and see them bigger)

OK the fire box in on the left (you can kind of see the opening) an I hung foil cookie sheets under the food rack butting it up against the left wall of the cook chamber keeping the heat from coming straight up and over the food.

http://inlinethumb63.webshots.com/42430/2501710470101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2501710470101870711xnoYAE)

A view to the right.

http://inlinethumb27.webshots.com/41242/2307894290101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2307894290101870711YeYTto)

A view of the hangers I used; I made them out of coat hangers.

http://inlinethumb54.webshots.com/42101/2955332540101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2955332540101870711JZCedj)

Another hanger view

http://inlinethumb12.webshots.com/41995/2950414260101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2950414260101870711BSGGqI)

Yet another

http://inlinethumb61.webshots.com/44668/2716633940101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2716633940101870711FNRdIg)

The cookie sheets left a gap on both sides so heat could wrap around the sheets and hit the food while keeping the flow of heat/air down so it could travel from end to end. I had less than 10 degrees from side to side; it worked great.

I'm not getting this ... the word was "vertical" but everyone is showing "horizonal" pics. Did I miss something here? Ok ... Had to read the entire post again ... Sorry for the confusion.

thanks very much all. I see what I need to do. then experiment a little.
I think what I did with the baffel I made was realy restrict the flow of heat and smoke.
the the horizonal I can make and install also I think I understand the concept behind them better now.

thanks very much all. I see what I need to do. then experiment a little.
I think what I did with the baffel I made was realy restrict the flow of heat and smoke.
the the horizonal I can make and install also I think I understand the concept behind them better now.

One thing to keep in mind as you experiment though; some of the pictures show a barrier trying to get the heat to go DOWN, heat rises. I made mine at least even with the top of the opening to the fire box then went level from there to the other end. Many of the pictures show an attempt to push the heat down first which will at least make a smoker very inefficient since heat rises and instead of going down will go somewhere else by itself. Heat doesn't flow like water.

Here's how I handled a similar problem and it worked very well.

(You can click the photos to get to the source and see them bigger)

OK the fire box in on the left (you can kind of see the opening) an I hung foil cookie sheets under the food rack butting it up against the left wall of the cook chamber keeping the heat from coming straight up and over the food.

http://inlinethumb63.webshots.com/42430/2501710470101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2501710470101870711xnoYAE)

A view to the right.

http://inlinethumb27.webshots.com/41242/2307894290101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2307894290101870711YeYTto)

A view of the hangers I used; I made them out of coat hangers.

http://inlinethumb54.webshots.com/42101/2955332540101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2955332540101870711JZCedj)

Another hanger view

http://inlinethumb12.webshots.com/41995/2950414260101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2950414260101870711BSGGqI)

Yet another

http://inlinethumb61.webshots.com/44668/2716633940101870711S500x500Q85.jpg (http://good-times.webshots.com/photo/2716633940101870711FNRdIg)

The cookie sheets left a gap on both sides so heat could wrap around the sheets and hit the food while keeping the flow of heat/air down so it could travel from end to end. I had less than 10 degrees from side to side; it worked great.

great idea with the coat hangers... been trying to come up with something and that seems to be it...

One thing to keep in mind as you experiment though; some of the pictures show a barrier trying to get the heat to go DOWN, heat rises. I made mine at least even with the top of the opening to the fire box then went level from there to the other end. Many of the pictures show an attempt to push the heat down first which will at least make a smoker very inefficient since heat rises and instead of going down will go somewhere else by itself. Heat doesn't flow like water.

Yes, heat rises. As the heat rises out of the stack it creates a draft that helps pull he heat across the smoke chamber. Most of the 45 degree baffles have the bottom edge about even with the halfway point of the firebox opening. Thus, the heat from the firebox opening is not restricted that much and the heat has no problem exiting the firebox as it is not really being pushed down but exits out at a lower level as it travels accross the cooking chamber.

Dave .

One thing to keep in mind as you experiment though; some of the pictures show a barrier trying to get the heat to go DOWN, heat rises. I made mine at least even with the top of the opening to the fire box then went level from there to the other end. Many of the pictures show an attempt to push the heat down first which will at least make a smoker very inefficient since heat rises and instead of going down will go somewhere else by itself. Heat doesn't flow like water.

Thats good to know. my big problem was the meat closest to the fire box opening was cooking to fast and the bottom of the ribs were getting real crunchy.lol. but further down the cooking chamber every thing was primo.
I have some of those pans (they sell at Sam's real cheap here.) aand they will fit the smoker just fine. am going to try a flat iron today that has been resting in the fridge with TH's rub on her. ah, but that may not work as I will keep her to the aft end of the smoker.may try a fattie up by the fire bx..

thank you..Bill

Yes, heat rises. As the heat rises out of the stack it creates a draft that helps pull he heat across the smoke chamber. Most of the 45 degree baffles have the bottom edge about even with the halfway point of the firebox opening. Thus, the heat from the firebox opening is not restricted that much and the heat has no problem exiting the firebox as it is not really being pushed down but exits out at a lower level as it travels accross the cooking chamber.

Dave .

Still essentially what you're doing is cutting the opening to the cook chamber in half. Trying to lower the heat will gain nothing, that's why I just made it horizontal.

Still essentially what you're doing is cutting the opening to the cook chamber in half. Trying to lower the heat will gain nothing, that's why I just made it horizontal.

understood. I am going to play with this thing as I know I am smarter then it.lol
and try to make her purrrr for me.
By the way I love your avitar..trying to find a bumper sticker like it for the cars trash can and to stick on fitures at wally world and the demo building here..lol.

trying to find a bumper sticker like it for the cars trash can and to stick on fitures at wally world and the demo building here..lol.

Here's where to get em http://www.patriotdepot.com/

Still essentially what you're doing is cutting the opening to the cook chamber in half. Trying to lower the heat will gain nothing, that's why I just made it horizontal.

Actually it works quite well. Which is probably why the engineers at Horizon Smokers and almost everyone on the forums do theirs that way.

But to each his own.

Dave

Yes, heat rises. As the heat rises out of the stack it creates a draft that helps pull he heat across the smoke chamber. Most of the 45 degree baffles have the bottom edge about even with the halfway point of the firebox opening. Thus, the heat from the firebox opening is not restricted that much and the heat has no problem exiting the firebox as it is not really being pushed down but exits out at a lower level as it travels accross the cooking chamber.

Dave .


thanks Dave.. trying to get this thing to purr, I think now will be some what easy. restricting the smoke and heat flow is not good but making it flow evenly is what the goal is.

thanks also smokin Bill I will order some asap.

Actually it works quite well. Which is probably why the engineers at Horizon Smokers designed theirs that way.

But to each his own.

Dave

That all depends on what "quite well" means to you. Many out of the box horizontal smokers have a pretty substantial temperature difference side to side and I can keep my smoker (12 cubic feet of cooking space) at 225 for just about 24 hours with only 8 pounds of lump; that ain't happening in any horizontal.

Look I know as soon as you say "heat rises" on a BBQ forum all the offset owning guys freak out and suddenly heat goes to the left or right. Offsets are inherently inefficient compared to a vertical; it's just an indisputable fact of nature. As you say; to each his own but heat still rises.

Look I know as soon as you say "heat rises" on a BBQ forum all the offset owning guys freak out and suddenly heat goes to the left or right.

Well..there is a reason they are called "offsets". Ever seen one with the firebox ABOVE the smoking/food chamber?

Well..there is a reason they are called "offsets". Ever seen one with the firebox ABOVE the smoking/food chamber?

I'm confused; I didn't think I disputed what an offset was nor implied that they had the fire box above the cook chamber. What am I missing here?

Richtee between this and the mayo down the sink thread, you're a bit off the wall.:noidea:

I'm confused; I didn't think I disputed what an offset was nor implied that they had the fire box above the cook chamber. What am I missing here?

Richtee between this and the mayo down the sink thread, you're a bit off the wall.:noidea:

Noo...I mean the offset guys and the left right thing. Not YOUR post.

And yes... I am a bit off the wall. Someone has to hold down the ends of the bell curve eh? :lol:

That all depends on what "quite well" means to you.

"Quite well" means to me that I can smoke pretty much anything I want and control the side to side temp on my horizontal within 10 to 15 degrees over the course of a smoke with the way mine is setup.

Many out of the box horizontal smokers have a pretty substantial temperature difference side to side

Agreed . . . which is why they need modifications.


Look I know as soon as you say "heat rises" on a BBQ forum all the offset owning guys freak out and suddenly heat goes to the left or right.

I did not "freak out" and say suddenly heat goes left to right. I said that the draft created by heat rising up the stack creates a draft that pulls the heat across the smoke chamber. Yes, heat rises but can be influenced to go somewhat horizontally as well.


Offsets are inherently inefficient compared to a vertical; it's just an indisputable fact of nature.

Agreed. Which is why I love my UDS.

heat still rises.

I never said it didn't. But . . . you seem to be suggesting that a setup similar to mine won't work because heat only rises and does not travel horizontally. If that is the case, then how does the heat get from the fire in the firebox to the cook chamber in an offset if there is no side to side movement of the heat? And, how come reverse flow smokers work so well?

Dave

"Quite well" means to me that I can smoke pretty much anything I want and control the side to side temp on my horizontal within 10 to 15 degrees over the course of a smoke with the way mine is setup.



Agreed . . . which is why they need modifications.



I did not "freak out" and say suddenly heat goes left to right. I said that the draft created by heat rising up the stack creates a draft that pulls the heat across the smoke chamber. Yes, heat rises but can be influenced to go somewhat horizontally as well.



Agreed. Which is why I love my UDS.



I never said it didn't. But . . . you seem to be suggesting that a setup similar to mine won't work because heat only rises and does not travel horizontally. If that is the case, then how does the heat get from the fire in the firebox to the cook chamber in an offset if there is no side to side movement of the heat? And, how come reverse flow smokers work so well?

Dave

What are you so angry about? All I said was heat rises and offsets are inherently inefficient; you agree with both.:noidea:

What are you so angry about? All I said was heat rises and offsets are inherently inefficient; you agree with both.:noidea:

:huh: What makes you think I am angry? :noidea: I merely responded to your statements with some observations of my own. Did my post seem angry? Just having a discussion.

Oh . . .and I asked you a question . . . which by the way you didn't answer . . . so I'll ask it again.

You seem to be suggesting that a setup similar to mine won't work because heat only rises and does not travel horizontally. If that is the case, then how does the heat get from the fire in the firebox to the cook chamber in an offset if there is no side to side movement of the heat? And, how come reverse flow smokers work so well?

Nothing to get angry about . . . just discussing the design characteristics and mechanics of smokers.

Dave

:You seem to be suggesting that a setup similar to mine won't work because heat only rises and does not travel horizontally. If that is the case, then how does the heat get from the fire in the firebox to the cook chamber in an offset if there is no side to side movement of the heat? And, how come reverse flow smokers work so well?

I said heat rises; build a camp fire in an open field and put your hand over it 3 feet to the side and see hot hot your hand gets; now put it right over the fire and see if there is a difference. Now if you have two rooms side by side and a hole between the rooms at floor level, then set a fire in one of the rooms, the other room will eventually get some heat through that hole between the rooms but it's not the best way to heat the other room.

Do you understand now?:faint:

Do you understand now?:faint:

Actually . . . I understood before.:lol: But thanks for clearing it up all the same.:thumb:

Good luck with your mods, kyote.:lol:

Dave

I got rid of that smoker (though it worked much better with the mods) and bought one with a heat source at the bottom. Heat rises.

I got rid of that smoker (though it worked much better with the mods) and bought one with a heat source at the bottom.

I still have my offset with mods but I did build a UDS. I still use them both and like them both for different things.

Heat rises.

That's what I hear. :thumb:

Dave

thanks every one for all your help.

wish there was a smiley servin up perfect martinis for ya all. but this will have ta do..:hug:

thanks every one for all your help.

wish there was a smiley servin up perfect martinis for ya all. but this will have ta do..:hug:

No worries here, kyote.:thumb:

Good luck with the mods. Either way you go you'll still see an improvement over the unmodded unit.

Dave

alright Richtee, with out pics (sorry) not that tecnukly abanced jet. does it need holes in it to make the flow gooder?

So your running a fire box off of the vertical smoker?

like this?

http://i44.photobucket.com/albums/f26/DangerDanphoto/Fringe%20Smoker/100_0638.jpg