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Unread 05-27-2012, 03:23 PM   #9507
Mettle Man
Found some matches.
 
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i was reading some past posts about new ways to use a 55-gallon drum to get the best smoke/heat draw, and then i saw a post regarding la caja china hog roaster. the question was how to get smoke into this indirect-heat-only method of cooking. so i came up with a design. i would love to hear what folks think. would this work?
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