Dave Jameson wrote: I finished a cob grill and smoker build this year. I knew nothing about smokers and little about cob but its smoking some fine meals. I built the smoking area wide enough for the grates I was using and which
was the same width as the pan I use to catch drippings. This pan also holds sand to absorb the direct heat. After a long smoke, say eight to ten hours, those walls hold much heat. I'm thinking of using that
stored heat to dehydrate food too.