Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I am debating building one almost exactly like yours or a reverse flow offset. I like the vertical offset because you can fit quite a bit more meat in a much smaller footprint, but I am worried about getting consistent smoke and temperature from top to bottom, what's your experience with that? Also, do you know why the vertical offset design is not more popular? I mainly see reverse flows.