When I absolutely have to fill up the lowest shelf area on a big cook the center (directly above the fire pot) runs too hot. I figure a buffer might help.
The stainless plate I just happened to order a little too wide and tad too short got less width and more length.
With the decreased width I don't need grease rails, the drippings will have room to drop off the edge onto the drip pan. I use a 3/32 electrode to gap the back side. It sits high enough off the drip pan sides to allow heat to escape out the sides.
With the dark of night it is hard to see just what it is doing. Don't you have the big plate shield that covers the fire pot and sloped to the drain rail under the first rolled tube grates?
No, I like the way it runs with it a bit warmer from the center to the chimney. It cooks my SLC ribs more evenly on that lowest level of the pro shelf unit.
I get it. Just watched a video about Sam Jone’s whole hog. They had a similar arrangement to avoid direct heat. They used it for low and slow, then pulled it out when they wanted to crisp the skin. 👍👍
Good video if you haven’t seen it.
About 4 years ago I thought of just laying a sheet directly on the top of the side rails of the drip pan, but realized it might trap too much heat and defeat the purpose. Thanks for the video.
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