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currently have a home made off set smoker that i currently use just wood to fuel. obviously im burning thru a ton of wood for a 10-12hr smoke.
should i move to using a charcole with sticks on top? ive never used charcole ever
picked up a pork shoulder with hopes of a great chuck of pulled pork for tonights dinner
put mustard and a rub on the pig for about 24hrs and got the smoker up and running bright and early this morning.(6am)
running low and slow, all day around 210-230, going purely on temp as i have more then...
Thanks everyone. I do have em foiled and we'll see what they look like when they come out.
Just dropped a loin in with em now
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K got a question. Back ribs going with a 2-2-1 method but running temp generally around 225-230. With a few spike or dips either way 10-15 degrees. Should I extend any of the steps or just just 2-2-then toothpick?
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