Imo, and anyone here can feel free to correct me if I'm wrong, that is indeed a waste of space. On the 250 we built if I put anything directly in front of the throat like that it causes a hot spot further down the grate. Basically, I think what's happening is if I put a water pan there or a split to preheat it something it's causing the heat and smoke to be forced down and rise later in the chamber instead of rising immediately as it exits the firebox. As soon as I move whatever is in front of the throat the temps even out. You'll see this same thing playing out in Jeremy Yoder's biscuit test video on his Franklin pit. The biscuits next to the "water pan shelf" are burned because I think it's simply moving that hotspot forward a bit.EverydayDiesel wrote: ↑August 23rd, 2021, 1:26 pmI recently had the opportunity to eat some que cooked on a franklin pit (back yard version) and I have to say I was quite impressed.
I wanted to see if anyone has done anything similar to the baffle in the picture below. It can be used as a warming pan for my tallow as well as a place to keep water for moisture (when needed)
There is a bunch of smart guys on this forum. I just wanted to see what your thoughts on this design is?
Agree. judging by the video, by the way, not much space is lost there ...
Either one or the other, never ran them together—as far as I was able to observe the Workhorse baffle pushes the hot gases a few spans down the cooking grate, and they'd essentially miss the Franklin shelf entirely