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  • Cooking a massive bone-in pork shoulder this weekend - should I run the temp at 225°F or is that too low?
    AmericanSmoker30
    AmericanSmoker30
    Depends on your time you have available. I like 225F for most days I can deal with a stall. 250F is good for getting done quicker but still a good temperature for a smoke ring and juicy tender meat.
    Need to upgrade from a cheap kettle BBQ - do I buy a PBC/WSM or save for a bit longer and buy a Traeger? I need help deciding!
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