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I am debating building one almost exactly like yours or a reverse flow offset. I like the vertical offset because you can fit quite a bit more meat in a much smaller footprint, but I am worried about getting consistent smoke and temperature from top to bottom, what's your experience with that...

That’s what I was thinking. One of my concerns with adding a water pan is that I feel that I don’t get as good of a “pop” with the bratwursts that I do on my current smoker. Do you think that that might be caused by the water pan? Or is it just the casings I use?

Hey guys, so I’m looking to upgrade and build a bigger pit. Right now I just have a regular verticle smoker, and I’m looking to either build a reverse flow or a verticle offset. Looking at it at face value a verticle offset makes more sense to me because of the amount of meat you can do with the...