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Recent content by dauppe
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Ditto on the 22.5 Weber and the Smokinator. I had very good results without babysitting it too much. Only thing here in Michigan it is tough to maintain a steady 230-250F temp in the winter when the wind starts blowing. You can always put the smoke to the meat for 6 hrs and then finish in the...
I have lurked around the edges of the SmokingMeatsForums.com for awhile and decided to go all in. Thanks to all contributors for the great information and tips.
I started out a few years ago with a Brinkman POS smoker and then progressed to a Smokinator 1000 for my Weber kettle charcoal grill...