ok, so with only 10 degrees difference from side to side does that mean you have a trough or something in the bottom that makes the heat/smoke have to travel the length of the cooker before it gets to the food? indirect cooker or whatever?
nice work by the way
I'd like to think I'm the guy they are talkin about when they say, "he could F%^& up a cannon ball in a plowed field."
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