| it's about 1.5 foot diameter and 3 feet tall i'd say... no vents, but i think i'm gonna install one soon. It's got two doors, but alot of the smoke comes out when i open them because they are attached to one another.
but otherwise do i have the right idea? smoke around 225 -250 F for 6 - 10 hr for a decent sized piece of meat?
and i apologize for the confusion
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