Originally Posted by gtr
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.
Wish I had a vertical chamber on my trailer. But I might be able to rig up some hooks from the top shelves and take the bottom shelves out and use it that way once it warms up a bit. I was able to do jerky in it last summer and maintained about 150-180* with a very small fire.. just was a pita feeding that big ol pit hickory chuncks lol.
HALF DIAMOND RANCH BBQ
Home made 5' reverse flow smoker
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen