I just recently upgraded from an ECB that I have had for 15+ years to a Medina River Outdoors Big Daddy Double Smoker, horizontal/vertical combo type. http://www.amazon.com/Medina-River-Outdoors-68-Double/dp/B002VLZTXO/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1302132524&sr=8-1
I have installed a baffle and convection plate and it works very well for the horizontal chamber. Temps are near identical at both ends of the horizontal. However, I cant seem to get the vertical chamber above about 150-175. I know lots of folks just use the vertical portion for bacon, sausage and such, but I will sometimes need all the space for brisket, butts or ribs and need the whole smoker at 225-250. Any tips would be much appreciated.
Would I need to have a small fire in the vertical to help it reach 225-250??? Look forward to hearing from the pro's.