Meat location for wood smokers

[banderson7474]

I've slowly been coming around to putting the meat farther away from the firebox. In the past, I would place it middle or a little right of middle but I'm wondering if I'm risking burning the meat.

Now that I have a water pan near the firebox and my temp is more consistent, I'm thinking of putting my meat either left side or middle left especially for long cooks.

Was just wondering if anyone has leaned "to the left"

 

[radioguy]

I'm always leaning left, since I'm left handed and built my RF the "right" way. One thing i have done is wrap up 2 fire bricks and put them over my fire box. It doesn't detract from cooking space. I was using a water pan there but kept on forgetting to keep it filled. The bricks act as a good heat sink/souce.

RG

 

[Smokin Okie]

There's more convection further away from the firebox.

Near the firebox the heat is radiant heat.

And convection is far far better for smoking meats.