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Unread 04-19-2005, 10:07 AM   #4
Knows what a fatty is.
Join Date: 07-07-04
Location: The Dakota's
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I saw a design once that had a "channel" running along the bottom of the whole horizontal chamber, the heat and smoke traveled along that, into the verticle, then back out along the cooking grates and meat and then out the stack. The smoke can't escape out the stack until it travels the bottom of the horazontal into the verticle. The smoke dosen't hit the meat in the horizontal until it goes through the verticle.
My tool: Smoke King Deluxe
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