Off-set with horizontal chamber and vertical chamber

[churchtap]

Does anyone own one of these specifically Yoder Durango24? Any tips for cooking chicken and turkeys in the vertical chamber while cooking meats in the main chamber? Any way to keep temps even enough to cook in both? Asking because on the Yoder website it states that the vertical chamber cooks around 150 and that's not high enough to properly cook chicken or any other hot smoke meats.

 

[boomerangg22]

I was reading their specs and they state.

"Quickly achieve 700 degree for searing steak, 400 degrees for indirect grilling, 200 - 250 degrees for barbecuing or down to 150 degrees for slow smoking and warming."

So the 150 is the low side for slow smoking and keeping things warm it appears.

Looks like a sweet smoker/bbq'er.

 

[gr0uch0]

   Plenty of heat for yardbird.  You may want to change the order if you're concerned about poultry temp:  put it on the (theoretically) warmer horizontal, closer to the flame, and beef/pork on the (theoretically) cooler upright.  The 150 that they likely reference is with the intake nearly choked off for holding/warming purposes.  My $0.02.

 

[churchtap]

Thanks you guys.