Quoted:
Quoted:
If the vent and the firebox are on the same side of the smoker, I don't think you'll like it....easy enough to fix though. I wish mine was that big
all depends on how the smoker is set up, If there's a steel plate across the bottom forcing the smoke to travel across the bottom and then up and across the meat and out the exhaust, It will cook awesome and won't leave a bad hotspot right at the opening of the firebox, this is how I built my last one, just have to make sure it's warmed up good before cooking.
That's exactly how it's set up.
It has a baffle that runs the entire length of the underside so the heat and the smoke has to travel from one end to the other and and back before it escapes through the vent.
It does have one problem that will need to be corrected. There is not a drain cock on the bottom of the unit to drain the grease which can be necessary if you cooking 40-50 hams or Boston butts. I do that as a fund raiser for my Mason Lodge several times each year.
You would be amazed at the grease and nastiness that accumulates in the bottom of a cooker.
TD