If you have the intention to design a smoker, who is the best person to talk about design. A few months ago, I was explained about white smoke, a smoke wrong that is claimed to be the best for smoking, but after consulting Greg Blonder, I discovered that the ring isn’t white, it’s blue.
Greg says, ‘a classic sign of barbecue done right is the smoke ring, an intense red band, just below the bark, encircling a hunk of meat. A proxy for deep smoke flavors and slow n’ low cooking’.
Details on the smoke ring:http://www.genuineideas.com/ArticlesIndex/smokeRingMoist.html
When asking for help from Greg, we traded some design ideas but the brains are obviously his, and the end result, a smoker stacked: http://www.genuineideas.com/ArticlesIndex/janussmoker.html