Do you have a picture of the throat, grate and baffle?dacolson wrote: ↑February 14th, 2021, 1:46 pm
The size of the throat in a standard offset is not as important as long as it’s at least as big as the calc calls for. Half moon, rectangle, oval, etc probably matters a bit but area matters more. Franklin talks a lot about air flow and not impeding it but his restaurant pits are massive and act very differently from the small pits he sells.
Placement of the top of the throat at grate level is common and helps get heat up in the CC faster. I like to put a throat baffle right in front of the throat opening in the CC directing heat up to the top of the CC ASAP. It also redirects radiant heat to keep from scorching meat at that end. Frank Cox here suggests it and Jambo makes them this way as well. It helps to improve convection.
I built a 120 gallon for a buddy like this and the grate temp heat stays super even left to right.
That design seems counter productive to me. Heat naturally rises so putting a baffle that angles down would make it a little more difficult for the heat to leave the FB. Also once the heat clears the baffle it will rise so it looks like you would just move the hot spot down a few inches. I feel that a baffle similar to Dave's or tuning plates are the 2 best options for an offset smoker but I could be wrong and it wouldn't be the first time.
I thought that a plate of this kind was just right, so that the upper shelf closest to the firebox would not be made useless due to the very high temperature.Big T wrote: ↑March 21st, 2021, 10:21 pmThat design seems counter productive to me. Heat naturally rises so putting a baffle that angles down would make it a little more difficult for the heat to leave the FB. Also once the heat clears the baffle it will rise so it looks like you would just move the hot spot down a few inches. I feel that a baffle similar to Dave's or tuning plates are the 2 best options for an offset smoker but I could be wrong and it wouldn't be the first time.
The top rack is always hotter. Especially in a standard offset. Even with a downward deflector. The idea is to kickstart convection as fast as you can. Works for me. Lots of folks seem to like the other way too so ... up to you.D . Jur wrote: ↑March 22nd, 2021, 4:57 amI thought that a plate of this kind was just right, so that the upper shelf closest to the firebox would not be made useless due to the very high temperature.Big T wrote: ↑March 21st, 2021, 10:21 pmThat design seems counter productive to me. Heat naturally rises so putting a baffle that angles down would make it a little more difficult for the heat to leave the FB. Also once the heat clears the baffle it will rise so it looks like you would just move the hot spot down a few inches. I feel that a baffle similar to Dave's or tuning plates are the 2 best options for an offset smoker but I could be wrong and it wouldn't be the first time.
I'm just over here minding my own business and here you go getting me thinking about building a new smoker... I've spent the last 30 minutes reading up on jambo's design too (also didn't realize franklin was building pits now). Interesting concept vs the reverse flow. So basically as I understand it instead of using the reverse flow plate to distribute and radiate heat from the bottom up, this design evenly radiates heat from the top down?
I'm starting another standard offset - 150 gallon - in a few weeks. I'll be experimenting with this design. Interested by confused by the additional angled baffle above the scoop. It looks like his grates right there are fried. Grease is all cooked off. Guessing that space is pretty unusable.Kcd2016 wrote: ↑March 22nd, 2021, 1:06 pmUpon further research it looks like jambo keeps their baffle at grate level now. But this shows a plate like what D. Jur asked about above
https://youtu.be/i7cZkNoIwbw?t=76
The throat also isn't at the top edge of the fb but a few inches down...?
Jamie insulates all of his fire boxes on the trailer model so I think that the throat is still at the top of the FB but it gives the appearance of being lower. I haven't saw one with the baffle over the top of the throat before so that may be something new but I agree with Dave that it looks like it's burning up the grate right there. Also something that is often overlooked on the jambo is the way that the exhaust stack is mounted, if you look at the pit from the outside you can see that the bottom of the exhaust starts at the top of the bottom grate and goes up. However if you look at it from the inside you can see that he has a baffle similar to the one at the throat but not as large, it is turned up towards the upper rack. I've never cooked on a jambo but I've heard that the air moves in a swirling pattern through the CC and that's supposedly the reason that they cook so well. I remember one of the guys that was at the gathering where Frank debuted Lou Ann saying that the air flowed in such a way that the ends of the CC were one temperature and the middle of the CC was a different temperature. I think Pete was there so he may have a more detailed description of how it worked. I also saw a video that Frank released the other day of a 1000 gal pit that they had just finished and all 3 thermometers were sitting on 250 so I'm guessing that it had a different setup than Lou Ann. I tried to find some pictures of the jambo stack exit and the few that I found all were just a square opening so he must have changed the design at some point. I haven't saw one in person in several years and I've read that Jamie doesn't like pictures of his inner workings so I guess he done away with the stack baffle.Kcd2016 wrote: ↑March 22nd, 2021, 1:06 pmUpon further research it looks like jambo keeps their baffle at grate level now. But this shows a plate like what D. Jur asked about above
https://youtu.be/i7cZkNoIwbw?t=76
The throat also isn't at the top edge of the fb but a few inches down...?