Looks fantastic! The whole reason I got the smoker I currently have is the vertical chamber with the pop baffle between it and the main chamber. Temps are lower in there so I can do sausages during a normal cook, and remove the baffle for when I need to increase the heat in the vertical. Now the only sausage I eat is home made.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
Avatar by my son!