bricks in the smoker

[ArnieM]

Thanks for the info JGW.  I did a search as you recommended.  It's certainly pricey compared to cast iron but not nearly as high as some of the Calphalon or enamel coated cast iron pots.  I will be sticking with the cast iron for now.  Most 'modern' people can't believe that a well seasoned cast iron skillet is pretty close to non-stick.

Thanks again.  It's nice to learn something new.

[meatgeek]

I put my brick unwrapped on the top shelf.  It's a big ol' leftover paver, so that was a bonus.  I placed it on the top shelf, as I didn't want grease dripping on it, and I thought by having something warm on top it would even out the cabinet temperature a little (so I wouldn't worry about needing to rotate racks).  Have I timed my temp recoveries, or my upper vs lower rack temps with and without the brick?  No, not yet, but it SEEMS to help.

Perhaps an experiment is in order....

[ArnieM]

I put my bricks low for two reasons.  One, they're closer to the heating element and hopefully get heated up more.  Two, heat rises.  Again, hopefully, that helps.  Now if only I could fit a cement block in there ...  ;D