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post #21 of 23



I smoke my pork butts for 6 hours and then wrap in foil.


Place a foil pan under the pork butt to catch the juices.  You can add them back in when you foil.


Don't overfill the chip pan.  Only add about a hand full or cup at a time.


Pics Please!




No Creosote! A-Maze-N Smokers

post #22 of 23

Thanks guys, I didn't know that.

post #23 of 23

Aloha and Welcome Friend,


You've gotten a lot of great advice so far...don't forget to get a good thermometer that can measure your product temperature and smoker temperature at the same time...I've always used Maverick but others can recommend similar products.

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