Originally Posted by StirCrazy

the hot pipe going up will have a damper in it to shut it off, in the picture it looks like it is short and goes strait up but I will come off the back of the burn box and loop up so I could have two dampers if I wanted and a little longer of a pipe. I am also looking at insulating the bottom of the verticle chamber. for cold smokin I would configure it so it goes through the side into the main body, goes to the end, then back over the top into the other section. I still need to be able to get up to 225 in the verticle section for when I do sausages, but I also need to be able to get down to 90 degrees also for doing cheese and other cold smoked stuff.

Steve