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Aluminum foil lining in the cooking chamber and 26 gauge sheet metal baffles to help with the heat distribution. There are also foil-wrapped bricks in the bottom below the baffles.
I started with two chimneys of Cowboy Natural Hardwood lump charcoal and a hickory chunk from Oklahoma Joes. I ran out of the Cowboy charcoal about halfway into the smoke and switched to Kingsford original briquettes that I had lying around. I kept it consistent with the hickory throughout the...
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