Originally Posted by Jeekinz
So the cooking chamber consists of an upper section and lower section? The lower section feeding the smoke/heat evenly through the "V" notches?
The cooking chamber has a baffle all the way across the cook chamber, the heat flows from the firebox across the chamber heating the plate, the infrared is then passed onto the meat from the baffle plate. There is a 14 inch gap at the far (non stack) end of the chamber to allow the smoke to roll up and over the meat to the stack.
Inside the stack has a depth adjustment, allowing me to control the smoke depth in the cooking chamber by raising and lowering the excape stack placement. This allows me to control hard smoke to light smoke while still maintaining temperature at optimal maillard reaction temperatures.