Hi all, I have been smoking in store bought smokers for about 25 years and as many of you I have had to make modifications to just about all of them in one capacity or another. I have recently decided to design and build my own smoker. I know it's not rocket science but there is a question on the flue that I wanted to see if anyone else had experimented in this area and what you have learned. I am working on a water pan manifold design with multiple smaller ports from heat and smoke source to try and develop a cooking chamber that does not have such a large temp differential side to side and shelf to shelf. I have the water as regulator to reduce most of the need for intake damping for cleaner burn the manifold and multiple smaller ports from firebox to more evenly distribute heat and smoke. Now after that dissertation what I have always done in the past is to insure the flue was at or slightly below the bottom grate on off set smokers or RF smokers, But to keep from losing smoke faster from on side, the other or from the center, what would you all think is the best location and design for drafting the smoke out?
Thanks in advance for any advice,