Plate size?

[SuperDave]

Are the cold plates the same size as a rack?  I'm contemplating how to fabricate one.

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[DivotMaker]

Yep - same size.

[elkins20]

I would think that the plate would be a little shorter from front to back so smoke could go around. Maybe 1/2 to 3/4 inch shorter. You would still want them to be same size to fit in the side rail assemblies. I would also suggest maybe 1/4 inch thick of maybe alum. or another light metal.

[DivotMaker]

I would think that the plate would be a little shorter from front to back so smoke could go around. Maybe 1/2 to 3/4 inch shorter. You would still want them to be same size to fit in the side rail assemblies. I would also suggest maybe 1/4 inch thick of maybe alum. or another light metal.

Bill, smoke has no problem getting around the cold smoke plate, as it's not "airtight."  As for the thickness...the whole idea is insulation, so a thin plate (as you suggested) will not work.  It's a 1" chamber, filled with insulation, to absorb the heat and keep it cool above.  I would suggest buying a cold smoke plate for one of your smokers, and you'll see what I'm talking about.  I have one for my #1, and it works great.

[elkins20]

Hey Tony, was just trying to help as Dave was thinking about fabricating one. If you get the metal too thick will not slide into the side rail assemblies, right? Was not sure if the smoke would get around it. But, am not really keen on cold smoking so cannot say one way or another. But, if there is enough room from the back to the back of the cold plate and the front door and the front of the cold plate that the smoke can travel around then there would not be a problem in making it the same size. I would still go with a light metal, rather than one made of hardened steel as it would be pretty heavy depending on the thickness of the plate .

[DivotMaker]

No problem, Bill.  This is a pretty old post, and Dave actually came up with his own using tiles.  Not sure where it is, but you can probably find it.  I was addressing why the manufactured plate is built the way it is.

[elkins20]

Oh yes, now that you mention it I remember reading that about using a ceramic tile or something along that line. Finally received my switch for the #1, now need to make a trip to Lowe's to pick up some 14 gauge wire that I forgot on my last shopping spree. I plan on tomorrow doing the smokers. Hopefully will be another cool day.

[SuperDave]

My ultimate solution was 2 layers of this.

[elkins20]

That is a great idea Dave. Just finished doing yard work. It is nasty hot, the temp. on my front porch is 98 degrees, but feels like it is way hotter. Going to wait to do smokers tomorrow morning.

[gregbooras]

My ultimate solution was 2 layers of this.

Let us know how this works out. I have some 18" tiles from our floor and may cut two of them.

Thanks Greg

[SuperDave]

It works great, Greg.  I wrap the rack in foil and stack two layers of tile on that. 

[elkins20]

Hey Dave, Could you send me your recipe to inject beef briskets please? I have a point that I want to get ready for a smoke tomorrow morning.

[gregbooras]

It works great, Greg.  I wrap the rack in foil and stack two layers of tile on that.

Dave,

Do you add a pan of ice on top?

Thanks Greg

[SuperDave]

It works great, Greg.  I wrap the rack in foil and stack two layers of tile on that.

Dave,

Do you add a pan of ice on top?

Thanks Greg

I add my pan of ice directly under the cheese rack.  With my tall unit, I can get a lot of separation from the heat source to my cheese.  So, I use a 3 rack approach, tile and foil heat baffle directly over the heat source, an ice pan rack and a cheese rack as high in the smoker is possible.  But for you Florida guys, a secondary smoke generator might just be mandatory. 

[gregbooras]

Cool, this will go on my to do list!

Greg