Yoder Smokers Community Forum

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.

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.

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.

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...

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

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.