Hello. My name is Patrick. I’m the co-inventor of the Turbo Grill. My brother actually designed the turbo part and I worked mostly on the cooking part because of my extensive years of cooking, somewhere around 40 some years. Anyway, in a quick nutshell, we have these fans, blades, turbo blades that are powered by the thermo heat of a partial ring of charcoal. In doing that, it rotates this grill here and it really keeps your food from burning. It moves it in and out of the heat zones. At the end of this video, you’ll see some links and you can actually see the videos of the food and what we’ve created. But, what I wanted to do is create something that allowed people to make more and different types of foods on the grill. With this, we’ve been able to accomplish that.
So today’s video is on baffling and what it is, what it’s used for, and the pros and cons of it. Please enjoy. So, what is baffling? Some people call it a tuning plate. I’ve just always known it as baffling. Then, so what’s the purpose of baffling? Well, the purpose is to even out the heat distribution and reduce hot spots, and especially if you’re doing any type of smoking, you don’t want your ribs closer to the heat source to burn and dry out versus the ones that are farther away from the heat source to not get done and be tough. My previous video on checking the hot spots is a great place to start because before you even get into baffling, you got to know where your hot spots are and then you can adjust your baffling accordingly.
The material to use: this non-galvanized cookie sheet. It’s a funny story, but this is the very first thing I used on a Weber 22 inch. On a competition, we were doing chicken, and I didn’t want any hot spots, so I went out and … actually right prior to the competition, I went out and got a 75 cent cookie sheet at Goodwill, cut it up, hang it with some bailing wire, and created a baffle that actually ended up winning a trophy in the chicken. So, you don’t have to spend a lot of money although sometimes it’s worth it because there’s, at least in ours, which is coming out, there’s more science involved in it. But if you are going to make your own and not use a cookie sheet, look for somewhere between 10 and 20 gauge sheet metal. It really depends on the span of the baffle that you want to create.
Now, here are some examples. Really, really good ones here. This, I like this one, except for two things. One, it’s crowned up facing me and also it’s allowing too much direct heat to come through. If it was crowned down and there weren’t these many … I mean all’s you really need is just a little, little bit on the side, because heat rises, so heat will find a way out. You don’t need a lot of gaps in there to do that. If you’re going to grill over direct coals, then there’s no need really for this. But I like the idea and the design. This one here is pretty good. When I did my baffle for smoking, I only allowed a quarter inch between the edge of the baffle and the edge of the kettle of the smoke because, again, you don’t need a lot. But you do want to keep this direct heat away from the food you’re cooking and you could even cone this down a little bit.
This is a product I ran across … I can’t remember the name of it. This probably would work fine. What I don’t know is the gap here and I don’t really understand … I guess you could use it if you wanted to have a direct source here and closed there, but, again, if you’re not using a Turbo Grill, this is going to be … It’s kind of … I don’t want to say useless, but it defeats the purpose. Now, this is a great one. This is a DFY grill, excuse me. You can put coals in between here and if you can find an old trashcan lid, a clean one or clean it really, really good, that is not galvanized, turn it upside down and have it bow down and put it in there and making sure there’s a gap here. That would work perfect for eliminating your hot spots on it. Again, if on a Turbo Grill, you don’t need to eliminate that. The actual functioning of the Turbo Grill does that. You won’t burn. But it’s also using a Turbo Grill and then for searing, if you want to do. There’s different techniques and we’ll discuss those later.
Again, here’s the grill. It’ll rotate. Visit our website. Come in to sign up for our newsletter. Here’s our Facebook page. Like that. Always posting things on there, answering questions. When you sign up right now, we’re building out the site, so you sign up, you’ll get a series of emails about what we’re doing, about a Kickstarter program that’s coming out in doing this, so please leave me comments. Let me know. Ask me questions. I’ll answer them as soon as I can. I wish you a great day on grilling and I’ll see you on the flip side.