Yes I would still recommend a chimney to ensure a good steady air flow through the smoker. This will help reduce tar build up in the smoke house over time and help prevent it from depositing onto the food - even though most of the tar should condense in the cooling duct.
No we don't have a chimney or outside because we get enough leakage through without one. We have a good draw, and only had to use 6 logs for an 18 hour smoke.
Knowing this now, would you still recommend a chimney?
I agree on the chimney. Even though you're getting a good vacuum with the leakage in the structure, having one, central chimney off to the side would give a better vacuum IMHO. I recommend a chimney to the side so nothing drips down over your meats. With a good strong vacuum through one designated vent, you'll see the leakage from the structure reduced I imagine, plus it should help minimize an "stale smoke" hanging around. Hope this helps! And again, really nice job! It looks awesome!
Yes I would still recommend a chimney to ensure a good steady air flow through the smoker. This will help reduce tar build up in the smoke house over time and help prevent it from depositing onto the food - even though most of the tar should condense in the cooling duct.
For some smoked foods (e.g. traditional smoked salmon or Jerky) the smoking process is as much about reducing the moisture content as it is about applying a smoke flavour. This requires there to be a good steady flow of smoke/air over the meat.
I am pleased that the bacon turned out well. There is nothing quite as good as home smoked bacon.