Klose, any hints, tips or suggestions?

auto · Posted: Mar 01 2006 Post subject: Klose, any hints, tips or suggestions?

Bought this model of Klose and have been very impressed with the quality of food I produce. Ribs have been outstanding, chicken excellent, butts good. My question is there a way to keep the vertical chamber and the horizontal chamber close to the same temp? Or is this by design. Doing a brisket, ribs, and some other stuff this weekend.

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krazylegs · Posted: Mar 01 2006 Post subject:

it depends if you have tuning plates or not. If not some mods might have to be in order. But you can also use the difference to your advantage. put your ribs and chicken in the hor. and your brisket and buts in the vert. depending on the difference you could run your ribs and chicken at 225 and your brisket and butts at 200.

what is the difference between the two. You could also use the vert. to hold food in the 140-160 range.

Thomas P. · BBQ Pro Joined: 27 Jul 2005 Posts: 596 Location: Texas

No, and because it is by design.

the horizontal chamber is for BBQ'ing and the vertical chamber is for Smoking. A very subtle difference in the levels of heat involved.

The vertical is for foods that enjoy being cooked even lower and slower (sausage, turkeys, etc). You could cook a turkey on the horizontal side at a slightly higher temp, and it would come out good, but different. If you tried fresh sausage at 250, it would toughen up too much before being done.

There's probably a high damper plate at the end of the horizontal chamber where it attaches to the vertical. This is to allow more heat to collect in the horizontal without washing up into the vertical, intentionally keeping the vertical at a noticably lower temp.

Hope this helps, didn't mean to preach Confused

you really have a cool pit, there Razz

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Rocky · Posted: Mar 01 2006 Post subject:

Some of those Klose models come with an optional removable baffle. If yours has the baffle, you can take it out and the temps will get much closer to those in the horizontal chamber.
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krazylegs · Posted: Mar 01 2006 Post subject:

Contact Klose and or go online and check out your model for the run down of what it has also. But I would contact them, and maybe they could give you some tips or some mods for it. But if it were me, I would leave it as is and read Thomas P.'s message again.

auto · Posted: Mar 01 2006 Post subject:

Thanks, was thinking along the same lines.

Tony · Posted: Mar 01 2006 Post subject:

Hi, Auto!

Welcome,as always!

IMHO....Call Klose.
They got You where You are now,Theyll take You where Ya'
need ta' be.
Just my opinion,but much worth the call!

Let us know where Ya'll wind up!

Best Regards,Tony

p.s. Big Drum Smokers: Rocky hasn't missed yet!

Jeff Hughes · Posted: Mar 01 2006 Post subject:

Yes, contact Dave or Monty at the factory. They will set you up so your vertical and horizontal will be very close in temp.

They can also teach you a lot about your pit...

Regards--Jeff
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Big Green Egg
Hasty Bake Legacy
Weber 22" Kettle

zilla · Posted: Mar 01 2006 Post subject:

Hello Auto, Congratulations on the new pit. Thats a very nice rig for sure. What your experiencing in your pit is normal. It isn't by design as much as "thats the way it worked out" and we have learned to deal with it. Offset pits are a hodgepodge of ideas that have been tuned up over time to decrease the pits inherent flaws. They were never "Designed" but have been an evolving structure since they were first cobbled together in the oil patch years ago. Anyway, tuning plates are generally not used in pits smaller than 24" in diameter. Yours is 20" and tuning plates wouldn't do much. Many have tried and all they got was a heavier pit and a lighter wallet. So your going to have accept that you just have a versatile pit. You have different temps to choose from and can move the meat to where you want it. Call over to Klose I'm curious to hear what they have to say. Offset pits really are not a great design but we love them anyway! Wink

here is my GatorPit offset. I got it back in October. 24" pipe with tuning plates. I love it.

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GIANT BBQ

Tony · Posted: Mar 01 2006 Post subject:

zilla:
Well done!

" There are some in the know and some who would like to know."

I'm sure I speak for the greater part of this domain in that we are here on this forum to learn and share that knowledge amongst us.

Thanks again Zilla for putting words into everday layman "savy"

Best Regards,Tony