Originally Posted by farklf
How does the smoke get to the meat?
Basically it travels up through the wall. There is an inner sheet in the middle of each wall, smoke and heat travel up the inside and the outer half is insulation. Then there is a gap at the top where the smoke and heat enter, fall down over the meat, out the holes in the back/bottom and out the smoke stack. Basically a vertical reverse flow smoker.
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