Join the conversation in our Facebook Group: facebook.com/groups/kingsfordstockade

@ComparisonCooking

3 жыл бұрын

Responded

@deathofcayde-6968

3 жыл бұрын

Add to your stack and make it longer. That will give you better draw. Plus you're not adding baffle plates, you're adding tuning plates. A baffle plate is at the fire source.

Another great video, thank you. I appreciate you taking the time to put those together this answered so many questions I had with the conflicting info on baffle plates

@ComparisonCooking

3 жыл бұрын

Glad it was helpful! Its really hard to get the answers on some of this topics online. It frustrates me to the point I stop searching after 5 minutes and just say I'll do it myself!

I mean I learn something every time I watch you teach. Amazing job!

@ComparisonCooking

3 жыл бұрын

Thank you, I just lay awake at night, like what if??? Can't find any info online about it and then boom, video!!! Hahaha.

i like how you just think of all the experiments!! i don't think i could come up with this many ideas👍👍

@ComparisonCooking

3 жыл бұрын

Haha, brains always racing!

nice experiment Kevin! I don't have an oklahoma joe but this is something really useful for anyone with a offset smoker.

@ComparisonCooking

3 жыл бұрын

Thank you Ninja, appreciate the comment brotha!

Great video, Kevin. Thorough research and well thought out talking points here. I don't have an "Oklajoma Hoe" but as a fellow offset owner, this is an excellent temperature experiment and research project! Outstanding work, Sir! 👊

@ComparisonCooking

3 жыл бұрын

I couldn't believe what came out of my mouth, but then I was like, I have to keep that, Hahaha! Thank you, I really appreciate the comment Joe!

I have no experience with smokers but you're helping me to convince myself I need it. Great stuff. Again, love your approach to experimenting! You're best seasoning is science! Nothing caramelizes better than human curiousity. ;-)

@ComparisonCooking

3 жыл бұрын

Thank you Tim, I always wonder if my videos are missing the mark with capturing what I’m trying to get across and it’s comments like these that keep me going, appreciate you 👍👊👊

Great video and very helpful tips!

@ComparisonCooking

3 жыл бұрын

Thank you my friend, appreciate it!

Them joes get tricky

Love the intro 😂. Great experiment

@ComparisonCooking

3 жыл бұрын

Haha, someone told me to leave it in there 👍

Oklajoma ho is how i will call it forever! lol!

@ComparisonCooking

Жыл бұрын

Hahahaha, classic

Nice video Kevin!

@ComparisonCooking

3 жыл бұрын

Thank you Sylvia!

Great experiment for those OK Joe owners!

@ComparisonCooking

3 жыл бұрын

Thank you brotha, appreciate it!

All I did to the cooking chamber on my traditional flow was I enlarged my chimney and lowered it to just above grate level.

@ComparisonCooking

3 жыл бұрын

I bet that made all the difference in the world!

Good video! How about a water pan up against the firebox? Supposedly the temp is within 10 degrees across the chamber. The amount of the firebox blocked by the pan will likely effect the temps as well as the distance of the pan from the firebox (1 inch vs 2 inch, etc).

@ComparisonCooking

3 жыл бұрын

I haven't tried the water pan trick yet, but I have heard a lot of people use it with success.

It would be interesting to see how it would run as reverse flow with the plate furthest from the firebox with the most holes drilled in it spaced evenly and reducing the amount of holes for heat to leak through as you get closer to the firebox. I would guess that it would till encourage most of the heat to roll around the long way seeking the path of least resistance with a Swiss cheese style deflector on the left and let less leak though closer to a firebox. I’m guessing this would be ideal but would require a lot of trial and error the the number/size of holes in the baffles.

@ComparisonCooking

3 жыл бұрын

Yeah, I’ve seen that Swiss cheese style on traditional style offsets, I’m not sure if I’ve seen them on reverse flows, 🤔🤔 got me thinking! Might need to order one of those in the future and give it a try!

Great video, mate. :) I dunno if I've asked this of you before, but I'd really love to see a biscuit test with these temperature focused mods. I've been finding temp probes don't actually give me the full picture of how the smoker/grill really behaves, and it's been catching me off guard. (pooooor burnt pork butt. :P ) Just quartering some white bread, cooking biscuits, or even buying a box of light colored crackers and scattering them across the grates has been more revealing than just using the thermometers. (or for that matter, the charred bottom of my meat :P ) Even though the probes on a grill were properly calibrated and within a couple degrees of each other, the food would still nearly burn in one spot; especially at the edges of baffle plates, or near sources of strong radiant heat. (like next to the firebox, burner, or over charcoal covered by a deflector plate. ) and I've heard similar woes with nicer offset smokers as well. This happens on Old country bbq pits, for example. They tend to have a hot spot right in the middle; and I understand that incorrectly positioning tuning plates can make that worse. A couple videos to check out: RaleighSmoke did a video on evening out temps with a tuned smoke stack extension (tuned; not arbitrarily long) that looks pretty promising and easy to do. (but probably only works so well because the exhaust on his pecos is pretty wide) He has yet to show a cook with this mod in place, but the probes say temps seem even, with much improved airflow and implied convection. And then Steve, at Cookout coach says you can get similar results by just using an aluminum half pan filled with water, bent slightly, and shoved right next to the exchange between the firebox and cook chamber. (under the grill grates) I'm still waiting to see which of those (maybe both?) will run best. I don't have my own offset smoker to play with yet -- dag bloom it. :P

@ComparisonCooking

3 жыл бұрын

I need to check out those videos, so many creative ways to get these smokers dialed in. Would be nice if they just hired an engineer at these companies and ship them ready to go. Good point on the biscuits, they can tell another story!

I would say traditional, but hay I am a traditional highland owner. I use the elbow and extension for the stack. When i want low and slow i smoke near the stack hot and fast closer to the fire box. Lol i have the " baffle grates" all the way through the chamber. Still can get hot in the cooker had it up to 300.

@ComparisonCooking

3 жыл бұрын

That's a sweet set up, especially if you can still get it that hot. Thanks for the comment Brian!

@brianwilliams309

3 жыл бұрын

@@ComparisonCooking no problem

Don't melt your siding. Been there done that with my gas grill and grease fire. Just saying. Like you video

@ComparisonCooking

Жыл бұрын

It looks closer than it is on camera. For over night cooks I move it into the middle of my yard. Appreciate you looking out for me though 👍👊👊

i have seen so many videos and all have different modifications / alterations. from rearranging the reverse flow plates to removing them. to replacing with lavalock baffles. i have seen every way it can be done and I'm more confused now than i was before i ever started. i myself even have ran the Enviromental's / parameters, etc. through my mind including standing at my reverse flow longhorn. staring at it contemplating this, that and the other to burn a fire in it and make it work like a kitchen oven with smoke. what a laugh. my final thoughts are just start with the stock setup and go from there. just air temp and wind speed affect the process. different charcoal and wood will. even the smoker not sitting level will change the heat pattern / direction. i converted a gas grill by removing the burner and bolting a firebox on it. a hillbilly version offset. it worked me to death trying to keep temp. yet i cooked pork shoulders, butts, and chickens almost to perfection. i only got the longhorn because i got tired of constantly babysitting the dam thing. and watching the temp bungee cord up and down. don't ask me how those meats made it to the table. but they did. and still came out really good. i had to put bricks on the grates to keep the meat up in the lid just to keep it hot. if this longhorn don't dance the dance. I'm taking up golf. best of luck to ya. lol

So with the heat plates installed can you cook super close to the fire box or will food still burn?

@ComparisonCooking

3 жыл бұрын

You can definitely get pretty close, just keep an eye on it for good measure.

Do the baffle plates come with the smokers?

@ComparisonCooking

Жыл бұрын

Yes

Leave it

@ComparisonCooking

2 жыл бұрын

👍

Ho ho joe

@ComparisonCooking

8 ай бұрын

Haha!

Where do you get the baffles?

@ComparisonCooking

3 жыл бұрын

They came with the Oklahoma joe highland reverse flow. They don’t have it online, you can probably call their customer service number and see how much they sell for. If you Google Oklahoma joe baffle plates, a lot of third party options come up👍

The chimney looks to be small for the smoker size.

@ComparisonCooking

3 жыл бұрын

It really is, most people by an extension piece for it.

Cooking at 275F there is little to no stall in the meat IMO

@ComparisonCooking

3 жыл бұрын

Agree, seems to just keep the process moving so much smoother.

Look a little like Nick Diaz

@ComparisonCooking

2 жыл бұрын

Who’s that?

if you are using the OKJ thermometer, its garbage.

@ComparisonCooking

3 жыл бұрын

Good to know!