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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Baffle
Hey all.
I'm new to the group and new to grilling with wood. Just bought a NB Longhorn Deluxe and have done a few briskets on and chickens. It appears that it gets way to hot right next to the firebox. I mean the flames are coming right in. I'd like to weld a baffle of some sort over the opening. Maybe just a horizontal plate extending under grills about 6", maybe with a lip. Has anyone else had to do the same? Any suggestions? Thanks for the feedback. Bill |
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Baffle
"bh" > wrote in message
m... > Hey all. > > I'm new to the group and new to grilling with wood. Just bought a NB > Longhorn Deluxe and have done a few briskets on and chickens. It appears > that it gets way to hot right next to the firebox. I mean the flames are > coming right in. I'd like to weld a baffle of some sort over the opening. > Maybe just a horizontal plate extending under grills about 6", maybe with > a lip. > > Has anyone else had to do the same? Any suggestions? > > Thanks for the feedback. > > Bill > A baffle will certainly help. Here are a few links to the mods I made on my Silver Smoker. http://www.geocities.com/reid_home15...ing/baffle.jpg http://www.geocities.com/reid_home15...king/brick.jpg http://www.geocities.com/reid_home15...ng/chimney.jpg -- Al Reid |
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Baffle
Yeah, that's about what I was thinking.
Bill "Al Reid" > wrote in message news:RU5Cg.4908$1i.800@trndny08... > "bh" > wrote in message > m... >> Hey all. >> >> I'm new to the group and new to grilling with wood. Just bought a NB >> Longhorn Deluxe and have done a few briskets on and chickens. It appears >> that it gets way to hot right next to the firebox. I mean the flames are >> coming right in. I'd like to weld a baffle of some sort over the >> opening. Maybe just a horizontal plate extending under grills about 6", >> maybe with a lip. >> >> Has anyone else had to do the same? Any suggestions? >> >> Thanks for the feedback. >> >> Bill >> > > A baffle will certainly help. Here are a few links to the mods I made on > my Silver Smoker. > > http://www.geocities.com/reid_home15...ing/baffle.jpg > http://www.geocities.com/reid_home15...king/brick.jpg > http://www.geocities.com/reid_home15...ng/chimney.jpg > > -- > Al Reid > |
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Baffle
In article <RU5Cg.4908$1i.800@trndny08>, Al Reid
> wrote: > A baffle will certainly help. Here are a few links to the mods I made on my > Silver Smoker. > > http://www.geocities.com/reid_home15...ing/baffle.jpg Al's baffle is almost exactly what I did with my NB: bent a piece of food service grade stainless sheet (just some scrap I had), and used the firebox bolts to hold it in place. The size and shape are pretty much the same as Al's. It does a great job of shielding the meat from direct radiant heat. The key is to make sure the meat can't "see" the fi there's no direct line between them. My next mod is going to be adding some thermal mass to the cooking chamber like Al's bricks. I also plan to insulate the firebox. Nothing major, just maybe some castable refractory to form a level bottom. When I move to New Hampshire in a couple of years, I'll be wrapping that whole sucker in Kaowool! Kevin -- http://www.freestateproject.org |
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Baffle
"Al Reid" > wrote:
> "bh" > wrote in message > > Hey all. > > > > I'm new to the group and new to grilling with wood. Just bought a NB > > Longhorn Deluxe and have done a few briskets on and chickens. It > > appears that it gets way to hot right next to the firebox. I mean the > > flames are coming right in. I'd like to weld a baffle of some sort > > over the opening. Maybe just a horizontal plate extending under grills > > about 6", maybe with a lip. > > > > Has anyone else had to do the same? Any suggestions? > > > > Thanks for the feedback. > > > A baffle will certainly help. Here are a few links to the mods I made on > my Silver Smoker. > > http://www.geocities.com/reid_home15...ing/baffle.jpg > http://www.geocities.com/reid_home15...king/brick.jpg > http://www.geocities.com/reid_home15...ng/chimney.jpg Hey Al, Thanks for those! I have an NB Cattleman, where the chimbley is on the side, but a stove pipe right angle should take care of that! -- Nick. Support severely wounded and disabled Veterans and their families! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! ~Semper Fi~ |
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Baffle
Al Reid wrote: > wrote: > > "Al Reid" > wrote: > >> "bh" > wrote in message > > > >>> Hey all. > >>> > >>> I'm new to the group and new to grilling with wood. Just bought a > >>> NB Longhorn Deluxe and have done a few briskets on and chickens. It > >>> appears that it gets way to hot right next to the firebox. I mean > >>> the flames are coming right in. I'd like to weld a baffle of some > >>> sort over the opening. Maybe just a horizontal plate extending > >>> under grills about 6", maybe with a lip. > >>> > >>> Has anyone else had to do the same? Any suggestions? > >>> > >>> Thanks for the feedback. > >>> > >> A baffle will certainly help. Here are a few links to the mods I > >> made on my Silver Smoker. > >> > >> http://www.geocities.com/reid_home15...ing/baffle.jpg > >> http://www.geocities.com/reid_home15...king/brick.jpg > >> http://www.geocities.com/reid_home15...ng/chimney.jpg > > > > Hey Al, Thanks for those! I have an NB Cattleman, where the chimbley > > is on the side, but a stove pipe right angle should take care of that! > > Nick, > > No problem. That sounds like it should work. > > -- > Al Reid Al- Good stuff. We've discussed this here before but, it's worth repeating. I also extended the chimney down to cooking grate level with some flashing. Really helps. Rob Q for all. |
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