Trying to think outside of the smoker

[man of mettle]

i know that convection, smoke and heat make for good meat. so i was trying to figure out a way to combine them.

i am not sure whether this will work, but i was thinking that if the smoke were routed through tubes on which the meat sat, it might infuse more smoke. or it might not work at all. here is an image showing where i am going.... thoughts?

[Rodcrafter]

Interesting but I'm not clear on the air flow.


Making memories.

[man of mettle]

right. sorry it is not clear. the smoke travels from below through tubes that also serve as the grill rack. notches cut in the tubes release smoke next to the meat.

[mp4]

right. sorry it is not clear. the smoke travels from below through tubes that also serve as the grill rack. notches cut in the tubes release smoke next to the meat.

Are the notches on the bottom side of the grate or top side? It would seem you would need a fair amount of holes to equal the throat volume, right?

[man of mettle]

great question. i would put them on the bottom so as not to collect grease and debris. and yes - a lot of holes. it would take a lot of work to figure out the right dimensions. but i suspect it could be done if the design promised a better cook...