I've only seen pictures of the vertical smokers that have the fire box on the bottom. How do they transfer the heat and smoke to the smoking chamber? Do they have louvers that direct the heat....indirectly? Do they have ports that carry the heat and smoke up the sides and out? This may sound silly but I'm not sure how it's indirect when it is directly under the meat.
post #1 of 10
5/26/09 at 3:00pm