I don't have a firebox exit damper yet, but I want to make one.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 am from Russia and write and think in English a little slowly ...
All good D. Jur. I misunderstood the question sir. Throat location is good. And I agree that flat or round bottom both work well. I have mainly built square fire boxes.
May I ask for a photo of your firebox from the inside?Dirtytires wrote: ↑March 27th, 2021, 11:27 amYour distance is acceptable. Definitely would not go shorter but a longer distance would help to block some of the direct heat and possible smooth out your hot spot in the cook chamber.
I am a big fan of a flat bottom on my fire boxes. It allows me to use a slide-out ash pan so that cleanup is much easier. I feel the square firebox just gives me more room for loading and the log rack. Round is fine tho. As long as it is properly sized, the fire doesn't really care and cooking will be he same with either.
This is what I need, thanks. I will try to work with a similar charcoal basket.dacolson wrote: ↑March 28th, 2021, 4:15 pmThis is the only pic I have of my standard offset with a square FB. I sold it so I can’t get more unfortunately. I’m attaching a pic of the baffle as it was when I sold it. When I saw him last we added a 6” extension of the baffle to extend it up above the grate.
Sent from my iPhone using Tapatalk