I am vegan. I live by myself. Debating about 14” or 18”, for my specific needs. Traditionally chicos are smoked in a pit buried in the ground or in an adobe horno/clay smoker outside over night, then hung to dry. You then have sweet corn that is smoked and dehydrated for soups. Very different than just dehydrated corn. I will of course use it for vegan cheese, burgers, veggies, sausages, etc. The debate on size comes from how many corn on the cobs will it hold, and wondering about length and temp to smoke. Since traditionally it is a long slow smoke, I don’t want to over cook and destroy them. The silks are removed and husks left on. Any thoughts or help is appreciated.... thx!