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New guy 2
HI ALL !!! I'm new to smoking but I am quick learner> I am doing a Pork Butt tomorrow before work. My Plan: -Get up at 5:30AM and get the Butt out of the fridge. (letting it warm to Room temp) -I want to have it in My Camp Chef by 6:45 at a temp of 225. (or high smoke on my Camp chef) -I...
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