The smoke stack is on the end by the
fire box. There's a baffle that goes the entire length of the smoker with an opening at
the end opposite the firebox. This makes the heat and smoke travel the length of the
smoker, then is allowed up into the cooking chamber so as to travel back (reverse)
towards the smoke stack. They provide a more even heat and more even smoke,
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.