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September 9th, 2017, 4:31 pm
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  • Joined: April 18th, 2014, 3:12 pm
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Joe Phillips, the designer of the Yoder cookers, discusses how to properly manage the fire and temperatures in Yoder offset cookers in this video:

Yoder_Herb
September 19th, 2017, 5:39 pm
* Wichita ** Wichita *
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  • Joined: July 18th, 2016, 8:42 pm
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  • Location: Houston, TX

I had never thought of moving the heat management plate around to create different heat zones. T-Roy said he does this intentionally to create a 50F to 75F degree variance from side to side.

Today, I saw this photo of a Horizon smoker which has an actual adjustment handle on their "convection plate." That's an interesting feature, and seems to do exactly what T-Roy is talking about, except this smoker allows you to make adjustments during the cook without opening the door or messing with the grates.
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I've seen the adjustable sliding door on the larger Yoder heat management plates, and that seems like it would be easier to move since the entire plate doesn't have to move. I wonder which system is the most effective.
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Yoder Loaded Wichita 2016
Large Big Green Egg 2014
September 20th, 2017, 10:22 am
* Wichita ** Wichita *
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  • Joined: July 18th, 2016, 8:42 pm
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  • Location: Houston, TX

This convection plate system is actually on rails, which would make it slide easily, but more importantly, it does not angle downward - it is parallel with the cooking grates, which makes it more like a traditional tuning plate system. The Yoder heat management plate angles downward towards the smokestack end, and I believe that placement impedes airflow somewhat.

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I may look into modifying my Wichita's heat management plate (or making a new one) so that it has an adjustment handle like this, and fits horizontally instead of angling downward. Then I could create the hot zone on the right side of the chamber using the handle.

Yoder Loaded Wichita 2016
Large Big Green Egg 2014
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