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The only really significant advantage that I can think of in that style of smoker over a WSM is more ready access to the meat than getting to meat on the lower grate of the WSM.

I thought the advantage of the reverse flow was a more uniform heating and smoking than a vertical. No?

Access to the grates is from the top, yes? I can see how the lower grate would be a pain. 1poorlady also wants to know about how often the water has to be filled (and from where...the side or the top). But she is also asking if I'm going to order from Ace, so that's a huge step forward.

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