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<blockquote data-quote="TexasBred" data-source="post: 712043" data-attributes="member: 6897"><p>Bet it's got a steel plate running most of the length of the pit underneath the meat the forces the heat and smoke to go down the pit and back to the other end to exit the smoke stack. That's how mine's made. Mount you about a 20-30 gallon tank on the front of the pit for holding water. That would give you a bit of a counter balance to the heavy rear end.</p></blockquote><p></p>
[QUOTE="TexasBred, post: 712043, member: 6897"] Bet it's got a steel plate running most of the length of the pit underneath the meat the forces the heat and smoke to go down the pit and back to the other end to exit the smoke stack. That's how mine's made. Mount you about a 20-30 gallon tank on the front of the pit for holding water. That would give you a bit of a counter balance to the heavy rear end. [/QUOTE]
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