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ok thanks. i looked for it but couldnt find it. unless anyone can share the link i think i will stick with the standard calculations. One other question, I've heard people say to start the smoke stack a few inches above the cooking surface. If I do this and I need 55" of exaust, is it 55"...
Should I adjust the numbers from the "smoker ratio calculators" for a reverse flow pit? I heard increase the numbers by 10%. What do yall think?
thanks
Scott