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Yeah that just calms the hotspots and some think makes them even more inefficient. I converted my OK Joe to reverse offset because it was the in thing. Then I found I liked it as original configuration. You have a lot of real estate to work with so when you fire it up its not just a one protein smoke. I could cook a brisket at a higher heat near the firebox ribs towards the middle and sausage furthest from firebox near the vent stack. Thats actually kinda nice and I missed it and sold it.
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