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Worked for a computer hard drive company and was laid off after 20 years. Have been working for a medical manufacturing company now for 14 years as a bench technician and materials specialist.
Good, heavy smoker. Took several attempts to get it right. Smokes baby backs and pork loin that you can eat right off the pit. Spare ribs and brisket needs to go in the oven for several hours after it leaves the smoker. After a few years, the lid didn't seal good, so now I put a concrete block...
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