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Welcome to the forum.
I haven't got a clue about your question. However, I bet someone will be along that can give you an answer.
This forum has just about anything you would want to know about smoking and smoking equipment.
That is one cool looking pit. I can see why you would miss that.
Myself, I have always buried my hogs. Growing up, twice a year we would cook a hog or a side of beef in a pit.
We would dig a pit 3x3x3 or what ever it took to get the meat inside. Fill it with oak and burn it down to coals. Wrap...
You can never have too much space in your smoker. Once the neighbors and relatives get a taste you will always have company when the beast is smokin. This can be good or it can be bad.
If you have the money, I would go for the 40".
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