It is scary on how technical you get with your plethora of knowledge yet you explain it so well & you analogies make it so easy to understand...Thank You!
@SmokerBuilder8 ай бұрын
Thanks! Glad I could help!
@user-ut8cf1gm8g3 ай бұрын
As a firefighter, I feel like I’m listening to our burn cadre during our fire behavior class in our burn box and tower on our fire academy. A lot of knowledge and pretty incredible how you tied everything together. Even the Eddy analogy(swift water). Hose and water management. Every firefighter can relate to the terminology here.
@SmokerBuilder3 ай бұрын
Thanks so much bro! 🔥👍🍺
@scottwebb95182 жыл бұрын
Keep the knowledge coming. I can’t get enough!!!!!!!
@SmokerBuilder Жыл бұрын
🍺🍺🍺🍺🍺
@johnwatz495510 ай бұрын
Very interesting discussion! 👍🏼
@RaleighSmoke2 жыл бұрын
Interesting stuff. Thanks for sharing!
@weldphd2 жыл бұрын
Great stuff! Thanks, Frank.
@SmokerBuilder2 жыл бұрын
Thanks bro!!
@harrybarker1408 Жыл бұрын
good vid dood!!!!
@SandroBBQ2 жыл бұрын
Really interesting video. Been experimenting with different designs on my tiny offset myself, I've settled on a Franklin / Mill Scale design baffle, wide open exchange and a shelf 2" above the grate. I've had good results and great flavor, definitely better than the factory downward lip baffle that caused a marked hot spot in the center of the grate. Cheers!
@SmokerBuilder2 жыл бұрын
Awesome! I still have not tried that method yet. there are so many good ideas out there though haha!
@SandroBBQ2 жыл бұрын
@@SmokerBuilder There's truly a ton to play with. So fare I've tested the Franklin design (you can see a picture of it on my insta), the Workhorse design (top half of the exchange covered, downward lip, and two slits between the lip and the shield), and no baffle at all If I had to be honest and ask you a question at the same time, I've noticed little difference between using a well-designed baffle and no baffle at all-as long as there is at least a small water pan on the cooking grate at the exchange to create some turbulation at the exit; aside from sparing the first third of the cooking grate from getting blasted with direct heat, does having a baffle make a difference at all in an open offset? Note: mine is a tiny 16x36 1/4" open offset with an oversized stack (4 1/2" x 33") and no collector, although the stack opening is essentially 3" from the food grate because it's just 16" in diameter; the firebox is also oversized at 16x21", and the throat is two overlapping circles with no dams or restrictions, for a total of 78 sq in. I build my fire on the bottom of the round firebox with no grates or baskets, and the pit runs well except for the nuclear hot spot right in the middle if using the factory baffle
@uriel-heavensguardian89492 жыл бұрын
Awesome to know!!!! Awesome video
@addamochs2 жыл бұрын
Guess I need to change my plans of doing a reverse flow. I use my Weber charcoal grill to smoke and I get that, I'm guessing, white smoke. But because I use chunks with the snake method, it doesn't get over smoked. And I stopped soaking the chunks long ago.
@BRISKETBOYS_BBQ2 жыл бұрын
Thanks Frank. There are several questions: 1. The analogy with the hose with a pinched finger is clear, but then why do they make huge elbows in many pits, turning into a pipe of a slightly smaller diameter, if the stack is closed by 25-50%? 2. Does an isolated firebox affect "too clean smoke" ? 3. Those whose names cannot be called (lol) often show in commercials that their door is wide open, but do they cook the same way, or is it just a demonstration? Thanks.
@SmokerBuilder2 жыл бұрын
Great question! On #1- the main difference between elbows and collector boxes is where the most friction loss happens. They both still have a certain amount of friction loss. On the elbows there is more at the transition between the smoke stack and the elbow. On the collector box there is more at the takeoff for the stack where it meets the adapter. On the elbow there is another point of friction loss if the reducer is used. Really at the end of the day both styles work really well. Your damper setting would be changed on the elbow setup possibly more open to get the same result. I'll cover this in detail on a future episode as I could talk forever lol... #2 Really it doesn't have any effect on how clean your smoke is. #3 I have cooked on a couple of this style of smoker and it really depends on the situation and desired temp. I have see some situations where the door is mostly open and others where it is only a couple inches.
@Traumatree17 күн бұрын
Great video and very informative (Physics of fluids 101). Also, you look like an older "Jack Reacher", are you two related? ;)
@RichWyatt12 жыл бұрын
Was a great zoom call! Wish I could do another one
@SmokerBuilder2 жыл бұрын
We’ve done 3 so far. Next one will be a couple days before or after Christmas
@RichWyatt12 жыл бұрын
@@SmokerBuilder tried to sign up for it but said it was full
@SmokerBuilder2 жыл бұрын
@@RichWyatt1 really? It shouldn’t be full. I send out the link manually. Email me and I’ll fix it. admin@smokerplans.net
@SmokerBuilder2 жыл бұрын
@@BBQcheese absolutely bro!!
@Romas658 ай бұрын
You lost me at "Hello" ha ha ha ha ha ha, good info.
@SmokerBuilder8 ай бұрын
Thanks!
@user-rh6gx2yp5i7 күн бұрын
Is that a prototype solution pit in the background?
@SmokerBuilder7 күн бұрын
Nope, that’s a pit I built off similar design though probably 4 years ago
@jamrozy692 жыл бұрын
Do you have a picture of a upward facing baffle in an open offset so I can see exactly what you mean?
@SmokerBuilder Жыл бұрын
Hey buddy sorry for the late reply, I’ll post a picture of that today in the community section of my channel.
@mikamajlund3622 Жыл бұрын
Skulle vara bra att se bild , för att förstå, bra film 👍
@FGar-lm9wp4 ай бұрын
🤣🤣🤣 I will never get them 10 minutes back..
@KeithMoonMTB Жыл бұрын
Hey Frank, great video, thank you. would installing a baffle plate keep my briskets from getting to fry on the bottom??
@SmokerBuilder Жыл бұрын
Thanks Keith! It really depends on what kind of smoker you’re cooking on. Think about it as far as where the heat source is coming from. If the heat source is coming from the bottom up then yes the baffle plate under the meat could help. If you’re thinking about reverseflow type of system, check out some of the designs on our website. You’ll see a dash line on the image that is where we would place the baffle plate. If you’re thinking about a traditional offset with tuning plates that you can move around then they would go in the same place as the baffleplate
@KeithMoonMTB Жыл бұрын
@@SmokerBuilder cooking on a small offset where I can only get about 2ft away from the fire box!
@KeithMoonMTB Жыл бұрын
@@SmokerBuilder Thank you Frank, great reply and very helpful.
@timtyndall40252 жыл бұрын
Frank, or anyone with experience, I’m starting to diy build a UDS and for the charcoal basket I’m adding a chain to lower and extract it. What coatings should I avoid? I know not to use galvanized , but what about zinc plated? Obviously stainless steel would be best but I can’t find any chain that is SS. I could use cable but then I need stoppers or some way to finish the ends. Any suggestions will help. Thanks
@SmokerBuilder Жыл бұрын
Hey buddy I’m sure you’ve already handled this by now as I’m just getting to see this but I always use plain old carbon steel. It’s just like using any cast iron skillet. No harmful coatings
@candicecobarrubias4902 ай бұрын
Do you burn more wood when using a baffle plate system?
@SmokerBuilder2 ай бұрын
Nope same amount of wood aiming your design is sound
@candicecobarrubias4902 ай бұрын
@@SmokerBuilder okay I got the system made for the Oklahoma Joe highland from bbq mods and I felt like it took me forever to get to 250, I was burning peach half splits and for a pork shoulder it took up a lot of wood compared to other cooks. Any recommendations
@billshepherd121721 күн бұрын
Before I go cutting off my baffle on my pit will a scoop baffle work well in a traditional offset with an upright at other end like the patio
@SmokerBuilder21 күн бұрын
@@billshepherd1217 absolutely! I’ll make a post in the community tab on my KZfaq channel of my Bingo pit!
@SmokerBuilder21 күн бұрын
@@billshepherd1217 tagged you
@DusktillDawn2024 Жыл бұрын
Wonder if it's possible to fabricate an adjustable baffle plate system to allow complete control throughout the cook chamber???
@DusktillDawn2024 Жыл бұрын
Sorry adjustable Scoope plate
@metal75801 Жыл бұрын
Does the baffle point upwards or downwards?
@SmokerBuilder Жыл бұрын
Hey buddy! On a open offset style smoker my baffle points straight up out of the firebox so everything goes straight to the top. On the reverse flow the baffle plate is horizontal
@coffeensteak2 жыл бұрын
Which podcast episode did this come from?
@SmokerBuilder Жыл бұрын
This was actually a segment of one of our live Q&A’s. I just started a new Patreon channel where I’ll be having these live Q&A’s monthly. Go to patreon.com/smokerbuilder to learn more