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I've been burning a bunch of Hickory logs this week on the Bayou Classic offset . Letting the Weber Kettle rest for a few days. A couple of days ago I threw on a Boston Butt and a Pork Loin. Rubbed down with my favorite rub, Killer Hogs and a dusting of Killer Hogs all purpose seasoning...
It takes skill to run a stick burner and it produces better tasting meat. Best of all It makes you happy it’s a skill that everyone does not have. A skill that most are not willing to spend the time and effort mastering. Just my personal take on the situation .