"Nonnymus" > wrote in message
...
> In your vertical smoker, do you notice a difference in cooking time
> between the lowest and highest racks? If so, which do you find cooks
> the quickest?

Arther,

I'm embarrassed to say I can't remember, simply because it's been close to
two years since I used it! Cooking with charcoal and wood chunks on the
Chargriller gives me such an improved result that I have pretty much
abandoned the GOSM. But, if it was in the '40's and I wanted to do an
overnight cook, I'd definitely fire it up.

If I were to guess, I'd guess that the top rack is the hottest, and the
bottom rack is the coldest. My GOSM is the cheaper Wal-Mart brand, with no
side vents at all. Just a top vent, which stays wide open, and whatever air
comes in from the very bottom where the burner is.

I can say that I've tested the temperature at the middle rack, and it's
right on par with the door thermometer, so I don't even bother with a pit
thermometer on it. I do make sure to have a probe in each piece of meat,
though, and I take them off when each one is "done."

EZ