One thing I forgot to mention is that I have a pop baffle between my main chamber and the warmer. There's about a 25 degree difference or more with it in or out.
It's good to have a way to adjust the heat a little bit with a warmer, as there will be needs for different temps in different situations, i.e. you may be cooking in the main chamber and holding in the warmer, which would require a lower temp than if you were hot smoking in the warmer, like finishing off bacon or sausage - or - you start smoking sausage/bacon with the baffle in, and then remove it to finish it, all the while not having to change the temp in your horizontal cooking chamber.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
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