"Duwop" > wrote in message
...
> "Joe Pak" > wrote in message
> ...
>>
> <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.
>

What Duwop said!

--
Al Reid