"Al Reid" > wrote in message
news:Mm_Pe.1191$Re1.737@trndny04...
> "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

Makes sense. Thanks guys!

Joe