Yes. It is a direct cooker, but I set it up for indirect (meaning the fire and the meat aren't in the same vicinity) when I'm smoking versus grilling. It's about 40" long so when I setup the coals/wood on the left, the chimney and meat are positioned to the far left to draw the heat and smoke across the meat. Like I said, it cooks really well, but I'd like to be able to smoke some larger portions without fear of burning or drying out the meat because it's too close to the heat.To be really sure of your question, it would be nice to see a pic of your cooker. My initial perception is that your fire is gong into the bottom of the cooing area. If that's correct, your cooking method is direct. Meaning that the heat is directly beneath the meat. Cookers were built this way for many years. The off-set method or side fire box method, moves the fire box out to the side where only the heat and smoke circulate from there, around the meat and out the smoke stack. This is the indirect method.
If you will click on my avatar and blow it up, you can see exactly what I mean. All of my smoker is 1/4", except the fire box, which is 5/16".
Please try to post a pic. Good luck and happy smpkin', Joe.
Decided to go another route....Build Thread HERE!
Yes. It is a direct cooker, but I set it up for indirect (meaning the fire and the meat aren't in the same vicinity) when I'm smoking versus grilling. It's about 40" long so when I setup the coals/wood on the left, the chimney and meat are positioned to the far left to draw the heat and smoke across the meat. Like I said, it cooks really well, but I'd like to be able to smoke some larger portions without fear of burning or drying out the meat because it's too close to the heat.
Really thick material. I'm living abroad so I have to see what is available in metric sizes.
Thanks for the reply.
Cheers,
AlfA