Temp difference between grates


 
Don Reed

Don Reed

TVWBB Pro
I know I could go back through the threads and probably find my answer but hopefully this will be quicker. For those of you that don't use water but either foil or use the clay saucer, what is the average difference in temps between the 2 grates? I've only used both grates once and that was with water and has been quite awhile ago. A guy at work wants me to do some butts and I may have to use both grates. I have a 22.5 and the temps the day of the cook are suppose to start off around 30* and get into the low to mid 40's.
 
hey thanks for posting the link, I knew I had seen a graph on the Virtual Bullet site. I don't use wate, sand or a clay saucer nor do I just foil but I do have a metal plate in the pan for a baffle. I know I shouldn't become overly concerned because I've seen plenty of photo's here and on other sites of folks gett'n it done in the snow but I've always been a fair weather cooker and this will be my first rather cool temp cook and as stated the meat isn't for me but I was concerned about maintaining temps with 4 8lb butts on the top grate and thought maybe 2 on each would make it easier to get to and maintain temps with out having to switch grates half way through the cook, I haven't done any mods to my grates so switching them looks to be a bit awkward, putting handles on the lower grate is definately a thing on my to do list.
 
I'm workin on gettin a barely used 22.5" (hopefully):wsm:
I've done 3-10#'s per grate on the 18.5". 4- 8#'s sounds doable on the big boy, but you are probably right using two grates for ease of use.
Curious on you're metal plate baffle. How's it workin for you and do you need to add a pan of some type to catch drippings?

Tim
 
This set-up works best for me, I've tried the sand and water and could never find the clay saucer large enough to fit the way I wanted so I had a guy at the shop cut me a couple of plates,one from 10ga(1/8") and a smaller one of 16ga(1/16") put the smaller one in first and then the large one leaving a gap between discs then foiling. I can run the temps up or down easily and it holds temps to within 10-15 degrees of what I want to hold, so like I said for me it's the way to go. I know not every one has access to some one with a laser cutter or metal shop but I'm pretty sure a plow disk would work the same. Hre's a few pics of the set up and from my last cook. Like I said I've always done my cooking on warm Spring and Summer days never in any temps that are remotely cold.
Smalldisk.jpg
Assembled.jpg
100_2203.jpg

The disc plates are in order from small to large and the butts are 3 8lbers, you can see there isn't alot of grease build up in the pan.
 
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Ah! I gotcha Don. I thought you just used a flat steel disk instead of using it in the pan.
I just re-read you're previous post and must of missed that.
Great Idea.

Tim
 
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