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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.
I have started the next smoker. This one is going to be about three times bigger than my first one. The body is 105 1/2" long X 46" tall X 24" deep. The fire box is 1/4" and the body is 3/16". Started welding the body together yesterday.
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