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I vote Boat! Lots more filling per pepper. Also, you don't need a contraption to hold them up, just line them up on the grates. They also seem easier to clean this way.
I like my smoke. I usually throw on a couple large chunks of Hickory along with a handful of smaller stuff. I just watch for the smoke to thin out and repeat. I have done wet and dry, but couldn't tell a bit of difference.
I think the favorite one I have tried was Italian sausage stuffed with tortellini, mushrooms, and mozarella. A little marinara sauce to dip in made this absolutely perfect. (Credit to Texas-Hunter for the idea, Thanks Ken)
I took them straight off the smoker, cut them, and left. Here's what was left though. I Vac sealed them for later. I also vac'd the tips to use in beans later too.
I had the same problems with the Cowboy Lump. I stay away from it now, and use only Royal Oak from WalMart. It's much cleaner, and although I like sparklers on the 4th, I don't like 'em in my firebox.
Welcome Chaser. I'm with Laurel, I enjoy sitting around the smoker all day and relaxing while I tend the fire. I will say that gas works well to, and does not require as much attention. Your choice will depend on your schedule, and the purpose behind the smoking. Are you doing it for the end...
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