Big T wrote: with a traditional offset the FB can be as high as you want it on the CC but a RF FB height is dictated by your BP height.
Thanks Gentsdacolson wrote:As long as the FB/CC throat opening matches the calculator, I think you’re okay. I will let others comment w more experience but I think Frank was implying you have more flexibility w FB placement on a traditional offset. If you put your FB halfway up the CC, then you’d probably be committed to a trad offset as your BP would be placed too high for an RF.
Tuning plates confuse mePete Mazz wrote:I always thought tuning plates made more sense .
Thanks for trying to help. God knows, I need it.hogaboomer wrote:Tuning plates work similar to a baffle plate, only you leave gaps to let the heat come through, instead of going all the way across and back up and over again. Smaller gaps on the firebox side because it's hotter, gaps get wider as you get farther away from the firebox. My tuning plates are 1/4 inch plate, 5 inches wide and about 6 inches below the cooking grate.
Not sure about vertical baffles, I've never heard of them. You want the heat to go sideways, not up. Maybe he means a small plate hanging down into the throat to force the heat down as it goes out the firebox? I've seen some plates that angle down a bit, never seen a vertical one.
Here's a couple pics of the tuning plates in the first one I built:
I’ll be very honest here & say the only reason I was going traditional was the extra welding I’d be facing with the RF is daunting to say the least. I don’t want to blow a hole in the side of my CC. [emoji15]Dirtytires wrote:I’m going to back up a bit here and ask a question. Why are you certain that you want to build a traditional offset and not a reverse flo?
It truly is a matter of preference and no answer is wrong. I’m just asking the question to better understand your goals.
For every guy who says one is best, somebody will jump in claiming the other is better. I have owned both and will tell you, from my experience, that my RF is easier to control, allows use of more rack space and produces better tasting food than my standard offset.