BBQ gurus,
All help is greatly appreciated.
I have removed all tuning plates and made a huge baffle out of them. I have made a flue to bring the chimney exhaust down to grate level.
The temp in the middle of the grate is 250, the temp at the exhaust is 275 ( consistently 20 degrees higher).
My brisket extends across the two temps.
What temp should I range off? The middle grate temp or the exhaust grate temp ??
Thanks again
Todd
Offset heat variations (help)
Re: Offset heat variations (help)
Hi BBQ Gurus,
I have done some further modifications to resolve the variable temp conditions within my cooker. So I have removed the internal flue that brought the smoke down to the grill level. What this flue did was create a hot spot at the back of the smoker and a hot spot at the front near the firebox. By removing the flue I now have a consistent temp across 70% of my cooking area, compared to only the middle of my cooking area.
I am guessing this is because my cooker is so small ( 1 good sized brisket and a pork butt) compared to those used by Aaron Franklin.
Thoughts ?
I have done some further modifications to resolve the variable temp conditions within my cooker. So I have removed the internal flue that brought the smoke down to the grill level. What this flue did was create a hot spot at the back of the smoker and a hot spot at the front near the firebox. By removing the flue I now have a consistent temp across 70% of my cooking area, compared to only the middle of my cooking area.
I am guessing this is because my cooker is so small ( 1 good sized brisket and a pork butt) compared to those used by Aaron Franklin.
Thoughts ?