Quote:
Originally Posted by T.G
If the exhaust is that low, basically at the same level as the coals, you'll fire will probably smolder too much due to the trapped carbon monoxide and in turn, you'll end up coating your food with soot and creosote, assuming you can even maintain a temp to cook it.
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OK. To me it looked like the exhaust vent came down to the grill, not all the way down to the coals.
This might help in 2 ways. It will bring more smoke down to the grill or meat level before it can escape. Also it might let more heat escape directly up the exhaust vent alowing for even lower temps. Just my
