Quote:
Originally Posted by kydsid
That's a reverse flow smoker. The smoke and heat flow from fore box across bottom of smoker in a chamber the up to the meat level and out the exhaust. They tend to produce more even grate temperatures across the entire cooking area than a traditional offset smoker.
|
He's got it right. There is a sealed chamber welded in the bottom. For my first run it went good. I was a little off on how much charcoal would be needed. Anyone have any tips or trick? Been reading online but like to hear it from others directly.