Originally Posted by plowin-fire
I have a stoker setup already that would be going on it. I have read your article many times. Been very helpful. Just a whole different animal than what I am used to using.
The stoker will work fine...
I was always a fan of the horizontal cooker with no water pan. The choice to go vertical seemed only logical for my sausage making, but was apprehensive of the water pan.
After a week, I gave/sold my other three smokers away because this was so efficient. My only regret is that I had not done this sooner, but I find much comfort in the fact that I obviously made the perfect choice.
I did keep a Camp Chef propane smoker to use as a holding oven / jerky maker, but with this heat spell the Humphrey's makes jerky with the hot sun and 4-5 pieces of lump with the air choked down.