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Did my initial seasoning today, and i found that I need lots of practice at controlling temps !! Also I tried a cast aluminum wok to hold the chunks but found that it's shape allowed too much heat to bypass the Wok so i didn't get much smoke until internal temps rose above 300 deg. I have been...
Just a noob here,,, but i have a question. Al lot of folks here are talking about using "chunks" but the smoker instructions specifically state "chips" is there actually no difference with respect to this smoker ?? I am in the Philippines and I can get various types of "chunk" wood but no chips...
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