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hi Red, I'm designing a smoker with dimensions almost identical to yours.
I was wondering how much distance did you keep between top surface of baffle plate and top surface of main cooking rack (where the meat is placed).
In my design now I have roughly 3 inches, but I don’t know if this value...
Hello everybody, I'm Fabio from Italy.
I have some experience in bbq and smoking meat, but I want to do a further step building my own reverse flow offset smoker.
This forum is an incredible source of information, so I am really happy to become a new member.
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