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Hi Matt, I don't think there's any disadvantages.
Heat rises, so i would recommend dropping your exhaust stack maybe 6" - 12" from the top of the cook chamber.
Looking forward to your build
You Da Man Pop's, you are a wealth of information, without you, I (and many others) wouldn't be able to produce the salty cured meats that make us go MMmmmmmmm................
Thanks everyone, I built my smokehouse from Pop's design http://www.smokingmeatforums.com/t/88853/found-a-burner-for-smokehouse/60 minus the Mailbox ofcourse.
I used Pop's brine http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
And smoked with 2 of Todd's AMZNPS filled with...
Me and my neighbor Craig, (fpnmf) split a case of bellies, his turned out great http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way#post_836596
I smoked them in the smokehouse with Todd's, Pitmaster Blend pellets for 48 hours.
I used the same curing process as...
Awesome neighbor,
sliced thin, just the way i like it
I used the same brine recipe...................... Thanks Pop's
Mine are in the smokehouse as we speak, may need to use your slicer
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