Originally Posted by Matt_A
tmehlhorn, I don't remember the maker, it was a couple years ago. The firebox was underneath with the heat riser being behind the cooking chamber and entering the cooking chamber near the top. The exhaust was near the bottom of the cooking chamber.
SORT of sounds like a Ole Hickory. Although the exhaust stacks are still at the top, the firebox is indeed at the bottom and isolated from the smoke/cook chamber. The smoke and heat come up the back of the smoker and then roll around the meat and then out, but IT has a round top, and I assume it helps the direction of the smoke/heat?
You know.....this WOULD help with that whole direct heat, nasty smell of grease on coals problem.
TRY IT.....and follow up here!