I know there have been other threads on this, so apologies for starting a new one. The most recent I saw was several years old. I've just put together a cheap offset smoker, and tightened it up pretty good with RTV and Nomex gasket material. The burn-in went really well. Following advice found in various forums, I picked up some 3" flexible aluminum duct, intending to run that from the chimney to grill level. I've improvised a baffle and a heat/smoke distributor along the bottom of the cook chamber. My problem is, I'm in love with the warming rack. I love smoked baloney, and the warming rack seems a good place to smoke some baloney and sausages. If I leave the warming rack in, the way this smoker is set up, it will crush the duct every time I open the cook chamber. My question is: How important do you think the chimney-to-grate duct is, for temperature regulation? I'm doing a test cook on my new smoker this weekend, with a couple of grill-level thermometers. This should give me a good idea whether I need a smokestack duct or not. But if anybody who's been through this drill already has an educated opinion, I'd sure listen to it. Thanks for any advice.