I am thinking about wrapping some bricks with aluminum foil and lining the bottom of my grill with them in an effort to try to stabilize the temp swings. Has anybody done something similar who has an opinion as to whether it will work? Any tips, tricks or pitfalls to avoid? Thanks.
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
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Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
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Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
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Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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I tried that, I didn't see much difference, if any. Certainly nothing close to what my reverse flow plate did.
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Thanks Jerod Broussard I have a baffle and tuning plates but I was hoping to add some thermal mass. I'm doing a brisket on Sunday and I'll see if it makes a difference.
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Dewesq55, I think you want to use firebrick to line your firebox and cook chamber! Conventional clay brick will tend to pop and breakdown with high temperatures! I have lined 2 COS's Todate one Brinkman and most recently an Oklahoma Joe Highlands! I feel the bricks do help stabilize the temps! I don't wrap the individual bricks but I do wrap the pan that sits on them in the Brinkman and I am still in the Mod Process on the OKJ! Pics below if I can
be of any help to You just PM Me!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Last edited by Danjohnston949; September 18, 2016, 06:42 AM.
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Danjohnston949 does the baffle plate you pictured here work very well? I saw that on bbqsmokermods.com, but did not see any reviews for it.
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Thanks Danjohnston949 I'm not quite sure which bricks these are, although they have the same/similar texture to the ones in your photos. They were lying around so I used them. Part of the reason for wrapping them, however, was in case of popping. If I like the result, I will probably spring for some real fire brick. I am only putting them in the cooking chamber.
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Danjohnston949 I don't use the self stick gaskets on the firebox. I used the braided flat stove gasket and stuck it on with the red RTV sealant.
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Danjohnston949 I too had the heat from the fire box melt the adhesive on my firebox after only 2 cooks all had fallen off (on the fire box only) I was just gonna live with it but like Dewesq55 idea. Can get the Red RTV sealant at a Car shop but will have to order the Braided gasket on line.
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GadjetGriller, Dewesq55, I contacted Island Outdoor LLC @ bbqsmokermods.com and they sent me a "Black Kit" with the Proper Firebox Gasket Material and Black High Temp RTV650 to Secure It! Item # IO-120
From a Backyard Cremator in Fargo ND, Dan
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When I modified my former COS Charbroil Silver I put a bunch of clay paver tiles in the cooking chamber under the baffle and it definitely helped with temperature swings and stopped a lot of the constant temp monitoring needed.
I also covered both the cooking chamber and firebox with welding blankets which made a huge difference for temp stability and fuel consumption.
I never got to the gasketing as I did not feel that I really needed them after doing the above.
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Club Member
- Jun 2016
- 82
- Mill Creek, WA
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Green Moutain Daniel Boone pellet smoker
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Fav drink to 'Que by:
Coke zero, bourbon, lime juice, and lots of ice
Question: wouldn't fire brick really act as insulator rather than thermal mass. I would think you want something more dense to take up the heat.
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Mitchl, You raise an interesting question. I don't know enough about thermodynamics and the refractive quality of clay brick vs firebrick! This anecdotal, clay bricks will pop when heated, firebrick doesn't! I have been pleased with the COS temp control with them! A Backyard Cremator, Dan
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- Chico, CA
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In my old COS I used to put a water pan right next to the opening between the firebox and the cooking chamber as well as one at the other end, near the chimney. I found that I had to add water more often to the pan nearest the fire but it seemed to be an effective way to control the temps from side to side. I had no science to back this up. It was just a trial and error thing - I started with a couple of water pans together to get more moisture in and then would move one occasionally to act as a drip pan, as well. Finally, I found that the opposite end system just worked.
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tbob4, I also use water pans over the baffle plate and under the grill!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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I had the same problem with the gaskets what I did is took some of the red RTV and used it like glue to stick the gaskets on, it worked quite well
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grillinglen, Thanks, I will try the red RTV! A Crimp On Gasket would work Better IMHOP!
From a Backyard Cremator in Fargo ND, Dan
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Rlawton79, I believe the Tuning Plate does improve the Temp Control of the Oklahoma Joe Higland! I have not used it enough to give you Temp Specifics but I have done two Butts and 3 racks of Ribs Simultaneously and I was Pleased! The BBQGURU DigiQ-2 with the Pit Bull Fan seems to be the ticket! The Firebrick also seems to help stabilize Temp Swings? I hope this helps You, One other Mod I intend to make is a 20 Ga SS Plate Heat
Diverter on the Lid of the Firebox on the Inside if Possible on Stand Offs! I hope this helps You!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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