Originally Posted by HogFan
I like the size of the smoke chamber. I have an OK Joes Vertical Roasting Oven. I like it, but wish the smoke chamber were wider so a rack of ribs would fit across it better and still have room for smoke/heat to move up to the next level.
What do you guys think is the ideal width and depth of a vertical smoke chamber to fit a rack of ribs and/or a packer brisket? I would guess 24" wide X 18" deep. Thoughts?
almost all that I have seen from the custom guys in this configuration are ~ 2' wide x 2' deep. From a Google Image Search, your OK Joe's looks the size of the NB Bandera (16.5" wide x 17.5" deep).
After looking at them in person, I decided I would like something bigger, hence this build ;)