why arent there more smokers with fire box underneath? it seems it would be way more efficient? yea pain in the back being lower to load. lol but besides that. i bet it would use half the fuel as a side box. ?? thoughts ??
I have wondered the same, but from a flavor point of view. Think about a hamburger pattie cooked in an offset using charcoal or wood VS a pattie cooked on a charcoaler grill with wood chips added. Yep we like wood smoke flavoring, but that singing fat dripping down smoke flavoring has its own very unique advantage flavor also.
I have a "smoking device" made as you are wondering with the firebox below that has worked for me for over 30 years but is getting older and the firebox is starting to rust through. I may need to get some work done on it. I think it would be worth while.
I am not sure how big you are looking for. Mine would be prob be considered small with space for a 20lb brisket, two would be pushing the limit. I have a unique contraption made by "Mallard" in Arkansas that is no longer in business, owner passed away and there are no relatives I can find. Can't find anyone other than a short time worker there who knows anything about them or even has one. I say "contraption" because it works very well as a smoker, a charcoaler grill, a propane grill, and has a one gallon of oil deep fryer for fish and vegies all built into one unique unit that is as good as any single one of those devices out on the market built into one device. My unit is not much difference in size than a large Hasty Bake and has so much more capabilities. The cooking rack for grilling and smoking is 20"x20" and easily expandable to 35" if you need it with the bottom of the firebox 30 inches below that to prevent flairups.
But just to answer your question and address comments made. I have never had a problem with flare ups. Yep, fat melts and drops off 30 inches down and Immediately singes and flames like the first drips from a burger on a standard charcoaler that cause flareups. But that little flame flash is so far away it does not react like a charcoaler with burgers with that flame close and engulf the brisket like a flareup with a burger. That flash flame 30" away just becomes part of the heat the wood is putting off but adding fuel along with a unique flavor in addition to the wood smoke.
It works for me for up to a 20lb or so Brisket with the firebox 30in down from the cooking rack. Fire box is rectangle 10x18x15 tall that opens up to a wedge shape that the 20x35 grate is up 30 inches above. I get it started with a chimney of charcoal then throw in a couple 2"x2"x15" splits (yep very fuel efficient) and keep feeding those during my smokes as needed. I try to maintain about 225'.
Now if someone made an offset smoker with a catch pan that pumped the brisket fat juice back into the firebox at a pre programed rate I might be interested a little. But it would be missing a lot of features I have sitting on my back deck. Hummm
Guess mine is kinda back to basics, just works well for what you want to do.
