I currently have a cheap grill with an offset box that can get the job done with some baffles out of aluminum chafing dish. But it functions plenty well as a charcoal grill. I want what I have, except better function as a smoker (heavier metal, sealed). However I'm finding this difficult to conceive. I'm considering an offset/reverse flow or a vertical. I want to be able to do brisket flats, more than one pork butt, 10lbs of chicken quarters, whole turkey, etc.Dirtytires wrote: ↑April 28th, 2019, 10:01 pmWhat are you considering? Maybe we can help to steer you in the right direction.
That's the conclusion I keep arriving at. My limited deck space means a vertical is probably my best option. Makes getting material easier too. I can order the sheets in the size I want.