My batch of unstuffed beef sticks showed a significant HOT SPOT in the right rear of the smoker directly under the exhaust vent.
That would not be a problem if the smoker wasn't crammed full of sticks. Normally one could leave that space vacant and not char the food.
There must be someone here that has tried to tackle the problem of equalling the heat distribution to make cooking uniform?
I am thinking of some sort of plate in the corner of the ceiling to move the exhaust closer to the middle of the smoker? Sort of like a tuning plate in a reverse flow?
I have made 1 mod to the smoker. I enlarged 1 hole in the chip tube to 1/2". That helps with air circulation I noticed.
Any mods to your units? Any thoughts?