"Joe Pak" > wrote in message
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>
<Snipped for readability>

> Al, I understand the thinking behind the baffle and the bricks, but what
> does lowering the chimney to grate level do?
>

Heat rises, smoke rises with the heat, both escape from a chimney placed
high above the meat. You could raise the meat I suppose, but lowering the
chimney is easier. It brings the heat and smoke down to the cooking area.
There's even some higher end equipment with designs meant to circulate the
heat and smoke.


Many purpose built cookers have their exhaust vents /chimney placed anywhere
from just below to just above the cooking grates.