Thanks, guys.
I was thinking of moving the smokestack to one end and putting a plate on the bottom that leaves an opening at the other end, creating a reverse flow.
First I was going to try to seal off the top half of both heat chambers, as was suggested. This might pump heat and smoke into the bottom half and it should rise to the center, across and under the food, to escape. I just don't know if that would work.
I can hold the middle racks to 220 for my smoking process. Just too much spread between the center temp and the upper and lower temps.
The fat now just collects in the bottom of the smoker and it's easy to shovel out.
Could I use sheet metal to seal of the top of the firewall on both sides as a testing method, or would I have to use plate?
Ultimately, if I can't get it working, I will convert it to an offset.
I don't understand the comment about the drip pans and the plate. What's the difference between the fat falling on the plate and falling to the bottom of the smoker? Is it because the heat would be under that plate and make too much smoke when the fat hits? Also, can you point me to what a drain valve might look like?
I"m committed to making this work, one way or t'other! Thanks again for all your help. PETA forever! (People Eating Tasty Animals)
Paul
www.fixmysmoker.com (*if possible!)