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PostPosted: Mon Feb 23, 2015 5:48 pm 
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PostPosted: Mon Feb 23, 2015 5:59 pm 
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Location: Victoria
That's a nice tank, how thick would the steel be?

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PostPosted: Mon Feb 23, 2015 6:18 pm 
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1/4 inch maybe a bit more

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Fri Jun 05, 2015 3:45 pm 
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how does it work with the two chimneys?


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PostPosted: Fri Jun 05, 2015 5:15 pm 
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My guess you only open one or the other depending on if you want standard or reverse flow


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PostPosted: Sat Jun 06, 2015 8:01 am 
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Still not sure how that would work. If only one was open for standard flow wouldnt the heat/smoke be drawn out with touching any meat?


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PostPosted: Sat Jun 06, 2015 8:50 am 
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chippa17 wrote:
Still not sure how that would work. If only one was open for standard flow wouldnt the heat/smoke be drawn out with touching any meat?


Probably has a removable plate on the bottom of the smoker.

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PostPosted: Sat Jun 06, 2015 11:21 am 
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chippa17 wrote:
Still not sure how that would work. If only one was open for standard flow wouldnt the heat/smoke be drawn out with touching any meat?

I've wondered about this myself. Probably way off the mark, but if your fire is too big/hot, you could open the first chimney up to let excess heat out before it floods the cooking chamber maybe?


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PostPosted: Tue Jun 20, 2017 4:29 pm 
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I'm having real trouble sourcing an expired large propane tank. The woman at elgas just laughed!! I'm in Melbourne , any help greatly appreciated !

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