I am starting a 275 gallon reverse flow smoker.
I was just thinking of all the wasted space at the top of the 275 gallon smoker. If I welded a ceiling at the top of the door, would that not help with heat and concentrate the smoke around the meat?
Just wondering what everyone thinks of this idea?? If this is a good idea should the cooking chamber volume be readjusted in the Feldon BBQ build calculator?
Is it better to have the chimney exit from the position above the fire box or at the top of the tank?
Thanks to all