Originally Posted by BBQ Grail
Looks very, very interesting. Not like anything I've seen before. The racks coming out the end are sure a different feature.
I get the theory of how the heat moves through the smoker but I'm not clear on why when the stack is open the heat isn't going to just get sucked right up through it when the heat enters the chamber from directly under the stack.
Or did I miss something?
It has a baffel, solid 1/4" steel that runs the length of the cooker and is sealed along the bottom and firebox side so the heat travels down the baffel and then enters at the door and works it's way back to the exhaust. We'll see it in action soon.