i just purchased a char broil offset,,i knw not the greatest smoker but i am a fabricator/welder and was wanting some input.. here is my plan..
delete the "cheesy" firebox and seal hole into main chamber
build a new "heavier" firebox and putting underneath the main chamber with a 4" stack coming from firebox into main chamber.
my chimney stack is on right hand side of smoker.so... could i run a plate the length of chamber blocking off the right side where stack is currently and leaving a 3" to 4" opening on left side.. my thinking is blocking off underneath the stack and having plate run the length of chamber and leaving the 3 to 4 in. gap would allow the smoke to travel up and across meat w even heat dissipation.
ive done a lil searching on here and couldnt find anything..please help..im wanting to do this on fri evening and sat until finished