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Posted on 4/24/13 at 3:32 pm to More beer please
quote:
This is the part I am most curious about. Cook a shite ton and grill but have yet to try cooking something for such a long time at a specific heat.
You'll get the hang of it. Just takes some time and getting to know your smoker. Mostly just controlling air flow in my opinion.
Posted on 4/24/13 at 4:00 pm to More beer please
once you get the pit warm I would close the top cent to about .25" and strictly use the firebox vent to adjust oxygen flow. Pork butt is very forgiving though, even if the temp spikes for a while it is hard to mess up.
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