Great thoughts. My stack is flush with the top of the CC. Do some people extend it lower into the CC? It might be neat to look into a "collector" type stack on the end. Has anyone done something like this with their build? Also, the diverter is a good suggestion too. My dad has a infra red camera, but he's in texas and I'm in california so we haven't had a chance to see how the air is flowing inside the CC. Hopefully soon! Thanks again everyone for the great advice (per usual).Fishgod wrote:I am probably the last person to take advice from but I have watched a bunch of Aaron Franklin videos, and read his book. I have also looked at about every offset and RF build thread I can find. With that said I have been thinking about this one.
Aaron's smokers are built for flow across the CC at grate level. The FB is mounted high and he has a huge collector/stack at grate level at the other end. With his design the smoke/heat has to travel across the meat at grate level exposing the meat to all that wonderful TBS.
On your design which I see the stack is in the top right corner. Does it extend down into the chamber? What might be happening depending on the stack placement is that your meat is getting cooked mostly with the heat and little exposure to the TBS. Or at least not as much as Aaron's design. With the meat on the bottom shelf and you getting that good of air flow the smoke is coming out of the baffle plate up across the top and out. If that is happening maybe tacking a diverter on the top left to push the smoke down towards the grate. say a small plate angled 45 degrees towards the bottom grate. I would be an easy test and your not really altering your smoker much. Easily removable.