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i used to smoke whole hogs in a ole-oilfield tank heater with attached firebox .. it was about same size as a 500 gallon propane tank but 3 times thicker metal .. it had a baffle 3/4 the way down making the smoke come in thru the bottom ... had a grate for the hog made of walkway metal .. other end had a 6 inch baffled stack to control the draw ... always blasted the meat first then lower heat last six hours .. liked oak to start and finish with any fruit wood ....
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** WR or S please**
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