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How are the temps across the grates and into the chamber? Lots of variance from the bottom to top and through the chamber? Was just thinking of the possibilities with all that space! awesome job.
The temp variations across the chamber and top to bottom could be held to within 20 degrees. I did 22 racks of st.Louis style ribs all laying down and they were all done in a 30 minute window period.
Sorry for the delayed response. I wasn't able to log in for some reason.