I'd like to hear some of your opinions about smokestack design.

Do you like it on top of the cooker, or on the end?

There are mixed views about where to put the internal opening. Some say
if it's too high (near the top), the smoke will rush right out and
"miss" the meat. But you can go too far the other way, too: put the
opening too low and too much smoke accumulates in the cooker, creating
the dreaded "stale smoke."

There are also some opinions about how tall the stack should be. A
taller stack creates more velocity and "sucks" the smoke through the
cooker faster. In the equation, this also relates to smoke
accumulation.

What are your opinions? I've always seen smokestack location and design
as an extremely critical part of smoker design.

R.S.