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I did a small batch of sticks yesterday, sorry no pics. Started the smoker at 100 to dry the casings, temp shot up to 120 then seemed to settle down. Filled up the dust pan spraying the dust with a spray bottle as I went, man the pan holds a lot of dust. I put the pan in and started bumping the...
Back in the 70's at the mexican restaurants in south Texas that was what they brought out before the meal. Flour tortillas and butter. No chips and dip back then.
We have a friend who is building a new home on Old Hickory Lake. The Bottom floor which is half basement is going to have a wet bar in it. He had to sign an agreement with the city that he wouldn't rent the area out to get a building permit.
Found the link for the rewire here
https://www.smokingmeatforums.com/threads/dead-smoker.269558/
Let us know if the adjustments @tallbm suggested made any difference in the temp performance.
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