smokincookie wrote:I’m willing to try anything now I’d hate to have to smoke all that sausage in my little electric smoker.
You could try a horizontal baffle, located above the area where the hot air enters the cooking chamber, slightly below the top cooking grate level. This forces the hot air to enter the cooking chamber at a lower point, rather than going straight up to the top of the CC. The added turbulence from the baffle will also mix the hot airflow from the RF channel more thoroughly with the still air sitting just above the RF plate, further aiding in even temps top to bottom.smokincookie wrote:Ok now I’m having upper and lower temperature difference of about 50* is there a remedy for this or do I have to learn to deal with it?