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tuning plates

 
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rockin b
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Joined: 31 Jul 2009
Posts: 79
Location: fort smith ar

PostPosted: Fri Oct 28 11 11:04 pm    Post subject: tuning plates Reply with quote

ok, i know where to come for answers to my questions. i am going to add tuning plates to my 9 foot smoker. i just cant get heat to the cooler end. its about a 75 degree drop. i have heard tuning plates will fix this. here are my questions.
a. what thickness do they need to be
b. what spacing
c. how many should i make
d. how far below the cooking grate should they be.

thanks you all for all the things ive learned on here. i hope you can help me out

thanks
rockin b bbq
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Hell Fire Grill
BBQ Super Pro


Joined: 17 Mar 2007
Posts: 3921
Location: Pickler's Puragatory!!

PostPosted: Fri Oct 28 11 11:34 pm    Post subject: Reply with quote

A. 1/4"
B. They graduate as the go.
C. Enough to cover the entire inside of the cooker.
D. 4-6" is standard.
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Oregon smoker
BBQ All Star


Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Sat Oct 29 11 3:41 am    Post subject: Reply with quote

I would make them 12" wide, that is a lot of real estate and i cant imagine focking around with 18-22 pieces of metal floating around in there.
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k.a.m.
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Joined: 12 Dec 2007
Posts: 26012
Location: Southeast Texas.

PostPosted: Sat Oct 29 11 7:08 am    Post subject: Reply with quote

rockin b, as Ray said I would use 1/4" material. for 108" I would use ten 8" plates this is based on 2" spacing you may get by with a few less if your spacing dictates it meaning your able to spread them out further towards the end.
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crb478
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Joined: 06 Dec 2010
Posts: 126

PostPosted: Sat Oct 29 11 7:21 pm    Post subject: Reply with quote

All I can add to this is that spacing is dialed in with trial and error. On my 30 X 70 inch chamber I have an angled deflector plate with a horizonal tuning plate butted up to it. The next plate is several inches away and the remaining plates all have smaller gaps, but no two are exactly the same. After the pit comes up to temps I am generally within 10 degrees end to end. The longer the cook go on and after about 5 hours I am generally within about 5 degrees end to end.
Don't be afraid to move the tuning plates around some before you try to lock them down. Using canned bisquets will help show you any hot spots. Each pit is different so you have to learn and tune your pit differently from someone else's.
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Oregon smoker
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Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Mon Oct 31 11 2:45 am    Post subject: Reply with quote

And as posted above a hot end is not necessarily a bad thing if you learn how to use it.
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fredaevans
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Joined: 30 May 2011
Posts: 255
Location: White City, Oregon

PostPosted: Mon Oct 31 11 3:32 am    Post subject: Reply with quote

Whoa, back to 'search fun-shun;' this thread is waaaay beyond my "Pay Grade.'
Very Happy

Another reason why we 'Newbies' really read the postings; Who knew???
Fred
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rockin b
Newbie


Joined: 31 Jul 2009
Posts: 79
Location: fort smith ar

PostPosted: Mon Oct 31 11 11:39 am    Post subject: thank you Reply with quote

thanks for the suggestions. i will try them. i have a 5 ft x 30 inch version i use for competition. i do use the hotter end to my benefit in that aspect. but, the bigger smoker is used mainly for benefits and fundraisers where i am only cooking on meat. so even temp is a great advantage. thanks a bunch.
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