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Im in the early stages of building an offset much like what you are doing... Im new this all this and my question is... The opening from the firebox to the cooking chamber... can that be wide open? I mean as much as the cut allows? or do I need to fabricate a dampener so it can be adjusted? I guess im wondering if the opening size matters at all.... nice build and thanks for the responses.
I see all this stuff like this, and realize that Smokin' meat is alike a gateway drug.... I'm going home tonight and telling my wife I need to get a welder now. :)