Interesting idea, I’d worry about consistent cooking times, given there is no convection and the distance from heat source varies with each layer. I’d guess you’ll have different times for different layers, that bottom one is going to cook quick! I prefer rotisserie for large capacity.
I have to admit that the draw concept is pretty neat and convenient. But for 3+K for a back yard smoker, it would be hard to justify for most folks. Thanks for posting it Jack.
They’ve thought of a lot of things, but no mention of a grease catcher to catch all the grease that will hit the floor once you open a draw.
A new Smoker
You must be logged in to reply to this topic.