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I replaced the dog dish stainless steel bowl with a 10 1/2 inch cast iron skillet and Lodge lid, with 1/4 inch holes drilled in the top. This causes the chips to "distill" without oxygen, instead of burn. Carbon (charcoal) is left in the pan, not ash. You get a nice, smooth smoked flavor instead a harsher burnt flavor. The iron, instead of stainless steel, gives you a more even, consistent heat. I would also like to add a chimney cap, so the rain doesn't get into the smoker. Haven't found one at the hardware store yet.
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