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Hi, Are you keeping your exhaust at grate level to draw the smoke down? So basically the smoke comes from the fire box into the smoking chamber an has to move down to go out the exhaust? Does this keep an even flow across the meat?
I'm building one from a propane tank and had thought about putting the exhaust pipe on the side instead of on top. any thoughts?

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Another Big Smoker Build. Updating cook pit intake and exhaust. Advice welcomed.
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