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422 gallon tanks - reverse flow build - Page 2

post #21 of 24
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I understand.

The biggest piece of meat would be a beef clod. But mostly pork butts and ribs.
post #22 of 24
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I see that some people have their doors at 0C or (12 or clock) and some people have the top of their doors a little lower. I am planning on cutting the doors tomorrow. What are the pro's and con's for each option? When you cut them at 0C I assume you need to have a weight on top, correct?

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