Smoker

[grillnputt]

When I smoke in my horizontal smoker, I noticed that the food next to the fire box cooks faster than the food furthest away. However, overall ALL the food cooks much slower. Is there any way to even out the temp so the closest food doesn't "hog" the heat? (lol) Is this best achieved by using a vertical smoker?
I'm cooking 3 racks of ribs and don't want to wait forever for that last rack as I usually do.

 

[Kevin]

Heat baffle. Something to direct that heat from the firebox horizontaly across the cook chamber. Just a simple one made of HD foil will get you by.

 

[grillnputt]

I have that. I actually have a piece of aluminum with holes cut in it. This was Phil's mod.

 

[Kevin]

Another thing that helps is extending the exhaust down to grate level.
My Chargriller has a charcoal pan that runs the entire length of the cook chamber. I turn that upside down and it acts like sort of a tuning plate.

 

[ThomEmery]

My mobile was tuned at Klose its unbelivable how close the ends are
But we do have a"Chicken end" I heard of a guy using biscutts in all the 6 areas of his smoker to help him with tuning/heat zone problems