Fatstack is great, I think a stack like the one in the picture above would be great. The idea of the stack being there is that it will pull across the meat better. I believe it will also keep the top grate cooler than a top stack or top side stack.JB1 wrote: ↑December 30th, 2020, 2:35 pmOn my smoker I am building I am having decision issues on where to put the smokestack I like the fat stacks design....
if you put the smokestack at grate level I believe the smoke would go across the meat better but I’m not sure. And another question this is a reverse flow is it OK if the baffle plate is a little bit on an angle for drainage? It will have a 1 inch slope from firebox down to opening to cook chamber.
Also, I don't think the slope on the baffle plate would hurt you. The air wants to rise, so it won't like being pushed down but I doubt it will really affect the flow too much with it being a slight slope.