In this mode the exhaust on the firebox end is wide open, the other completely closed. In RF mode all the baffle plates are stacked tightly together (the clean sheared edges really helped with this) starting at the firebox with an opening at the opposite end. The angle gave the baffle plates a good 3/4 inch flat surface to rest on. I welded a couple of 3/4 inch angle iron supports, one on each side of the inside of the cook chamber level with the firebox inlet and had several of 1/4 baffle plates (mine were 6"X18") cut on a shear to get good clean edges. When I originally built mine, I set it up so it could be used as either a traditional offset or RF with an offset firebox and exhaust stacks at either end of the cook chamber. I think the goal of a traditional or RF is to have a small hot clean burning fire then distribute the heat & smoke evenly across the cook chamber and that is why the firebox is offset.įor what it is worth, here is my experience. You could, but I think ajstrider's input is correct and I don't see how it would work without some really bad hot spots. If I take a shot in the dark and miss realy bad,then plan B with copper doesn't get me results I need, plan C is sandwiching the copper between a secound steel plate. running leingth of plate and turning up 45dg at end to see how much if any it improves. I have considered using 16ga and if it proves unsatisfactory,brazing copper pipe scraps 3 o.c. Or even worse,install 1/4" and find out it is only slightly better than 14ga. Is there any where comparison related to heat conduction can be made? It would be nice to get it right the first time instead of buying different plate only to find 5/16th only makes 3 degrees difference over 1/4". 1/4" is the max I can lift at arm's leingth but much lighter is preferred. I would like a compromise of light enough to lift in and out when i want direct heat but effective in spreading heat. This is somthing I am trying to decide for my upcoming smoker. This should prove to be a much more even side to side temperature when compared to a traditional offset with no plate. This along with the hot air traveling across the bottom of the baffle plate helps to even temperatures. ![]() The thicker the metal, the better the conduction heat transfers. Air is actually a terrible heat transfer medium, its heat transfer coefficient is terrible, so you put a thicker metal baffle plate in there, and the metal near the firebox box gets hot and uses conduction heat transfer across the baffle plate to even the temperature. ![]() Sure there is a heat difference from one side to the other, but the thicker the baffle plate, the less the difference. With the way reverse flows are built now the air flow goes into the firebox, out into the cook chamber, all the way across the baffle plate, and then back across the meat and out the chimney on the same side as the firebox. If you place the firebox underneath the cook chamber, the air is only going to flow the direction where it can escape through the chimney. It is all about establishing the right air flow through the smoker.
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