May 6th, 2015, 5:53 am
#1
* Abilene ** Abilene *
  • Joined: November 3rd, 2014, 9:41 am
  • Posts: 24
  • Location: Pell City, AL

I'm thinking of getting a heat management plate for my Cheyenne Smoker. What are the pros and cons of using the heat management plate.

May 6th, 2015, 8:43 am
#2
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  • Joined: April 18th, 2014, 3:12 pm
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With the plate, you will find it easier to control the heat distribution across the cooker and not have to fight the temperature differential from end to end. I don't feel that there are any cons.

Yoder_Herb
May 6th, 2015, 2:39 pm
#3
* Abilene ** Abilene *
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  • Joined: September 4th, 2014, 10:45 pm
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Definately not any cons, I used a Cheyenne for a year w/o a plate, then year w/ a plate before I moved on to my Kingman.

The plate helps smooth out temps across the pit, you'll still have around a 50 degree difference or so (don't expect it to be even across the board), but where I found it helped out the most is now you can use more or the area closer to the firebox. Without the plate, that first 12" of cooking space by the firebox would be really hot, so I would tend to keep meats in the middle and stack side, but the plate allows more of the space on that side to be cooked on.

May 6th, 2015, 7:56 pm
#4
* Kingman ** Kingman *
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  • Joined: August 16th, 2014, 7:43 pm
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I did,,,
I'm glad...

smooths up things a bunch,,,
especially on big cooks...

100% pleased...


thinkin its the 2nd time you asked man,,,
just do it...

~All that is gold does not glitter ~ Not all those that wander are lost~
~20" Yoder "Swiss Army Knife" Stick Burner~
May 6th, 2015, 11:50 pm
#5
* Abilene ** Abilene *
  • Joined: August 26th, 2014, 3:15 pm
  • Posts: 38
  • Location: Eastlake, Ohio

Pros....do it
Cons....you didn't already do it.

Yoder Loaded Wichita, pile of wood, matches.
May 7th, 2015, 5:34 am
#6
* Abilene ** Abilene *
  • Joined: November 3rd, 2014, 9:41 am
  • Posts: 24
  • Location: Pell City, AL

Thanx for the good info. I can see where it would really come in handy when you're cooking for a big crowd...being able to use more of the cooking chamber space.

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