[smokinit]

Originally Posted by BigBellyBBQ

actually the heat / smoke travel on the outside perimeter of the cooking chamber and enters at the top of cooking chamber on 3 sides, (left-right-rear) with the exhaust from the holes at bottom rear.
you also have the heat rising from the water tray area, but the bottom racks the meat will not have a bark on them, too close to the water
On my fat girl, the toprack runs about 20* hotter than the bottom

Thats it