Making hot spots

given that air flow is from the intake at the drainage hole at the bottom, heated by the heat element (and wood box as it gets heated by the element) and then flows around product (meat) on its way to exit at the hole at the top of the smoker, there are most likely so called hot spots. Foiling of the wood box would have some affect on the directional flow of heated air. But product placement will also impact the air flow and modify hot spots. Given that it is a relatively small volume we are working with it seems potential hot spots created by air flow are less of an issue than product placement relative to the heating element.

Now that we're totally confused, you could map 'hot spots' with an oven thermometer but it will change as soon as you place a hunk of meat in there and change some more when you put in more meat. Then next time when the meat mass is different and placed differently the 'hot spots' will continue to 'move'.

Is that enough BS. I think it's more important to watch product placement on the shelf directly above the heat box, expecially on those very long cooks.

db

DB,Now your confussing me? I was just thinking about some slabs of spares I did. It would sure be nice if the smalller end was a little cooler.I guess I'll try it on a couple of chickens and see if there is a difference good or bad.I think you are right on not being able to map it empty. Thanks for the thoughts.

Like TnQ says,it is a small space-much like a house oven.

Heat rises,so there can be some degree of increased ,indirect heat, at the top.

Directly over the fire box,there can be increased direct heat-like a grill.

Butts on the bottom,may need to cook fat down,and possibly flipped-during the long cook.

Larger butts may go to the top,and smaller to the middle rack.

Experience,and handling the ribs,may indicate you could shift them around.

Hope this helps a little.

Sounds like your issue is wanting to slow down cooking on smaller end of spare ribs. Other than trying to trim your spares as uniformily as possible, you might try placing ribs on the top shelf and placing some foil on the shelf under the small end. This 'might' deflect some of the direct heat and slow it down a bit. Just a thought.

db

Before you go making "new" ones, have you mapped the old ones.

And, why do you want more hot spots? In a small cooker like this, there really isn't much you can do, you pretty much stretching the limits to change the temp dynamics in a small smoker.

Also keep in mind, you'll not only affect the hot spots but you'll change the air flow; I'm also not sure how much heat the foil would redirect, you'd probably have to go with something heavier gauge and then you'd be definitely affecting the internal heat flow.

You also have to think of what kind of hot spots. Direct, Indirect, Thermal.
But that's just my initial thoughts.