Imported from BBQ smoker mods
For even cook chamber temperatures
Our plates are thick steal, creating a heat sink effect also, they need seasoning with oil and will last forever.
We recommend leaving a 1cm gap at the firebox side, this should give you consistent temperatures within 10F each side.
Simply lay the plates in the smoker and you're set, no tools required!
Checkout our new chimney stack extension for the Oklahoma Joe HERE
This works really well at levelling out your temperatures across your OK Joe. When used in conjunction with the water pan it makes cooking towards the firebox end far more manageable. The baffle plate also adds a little direct heat underneath your meat - good for cooking ribs where you want to crisp up those membranes. If you are doing something like brisket and you don't want that direct heat you can always take one of the plates out (I didn't bother screwing them together).
As mentioned it adds a little thermal mass to the cooker as well, helping even out those temp swings. It also helps keep ash away from your food.
One interesting thing I have noticed is the airflow towards the top of the cook chamber is clearly being affected. My digital probe at grate level often reads about 15-25 degrees F hotter than the Tel-Tru I have mounted in the lid near the stack. I imagine this is because a lot of the hot air is now travelling upwards through the holes in the baffle, hitting grate level, before exiting via the stack at the top of the chamber.
I’d highly recommend this for anyone looking to improve the performance of their Oklahoma Joe Highland.
This baffle plate evens out the cooking temperature across the grate giving you more useable cooking space, but more importantly for me it helps maintain temperatures. In cheap(ish) offset smokers like the OK Joe, the thinness of the metal and close proximity between the fire and the cooking area combine to mean that temperature swings are quite drastic, getting too hot very quickly and then losing the temperature rapidly.
With the baffle plate adding so much thermal mass, the smoker now behaves like a more expensive smoker would. Cooking temperature takes longer to reach than it used to, but the loss in temperature from that point is far slower. Even when the fire starts to die and needs replenishing, the cooking chamber will hold its temperature for some time. It means you don’t have to nurse the fire quite as much and you can stay within a desired temperature range (say 225-275f) quite easily.
Well done to Prosmoke for importing these so that people in the UK can buy them.
Great service from Pro Smoke BBQ - good communication, order tracking and prompt shipping - can't fault the service.
Baffle plate fits and works well. I've not measured temperature differences across the sides yet, but surprisingly, it seems to have improved fuel efficiency, although I'm not sure as to why/how! Temperature swings appear to be less drastic.
Only fault that I can find is that the plate sits fairly low, which makes it difficult to place a drip pan at the bottom of the cook chamber.
Great price been looking for 4 months to find a uk seller. This has dropped my cook chamber temp to 10c different across before it was 50c. Devo worth the investment