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My understanding and from using my offset is smouldering is a no no when it comes to burning wood as it releases the grey toxic smoke, not the clean smoke...
How does smouldering in this case bring out the desirable qualiities of the wood smoke?
I had a GMG for a few years, then upgraded to a Louisiana Grills Founder Series, it is so well designed and an overall much better product. Would recommend!
I use Lumberjack pellets and been pretty happy with them.
Looks good, I'd also recommend getting one of those ravioli presses!
Ravioli's can be amazing.
Spinach and ricotta stuffing with a sage burnt butter is tasty!
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