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bad pork question
I've been smoking meat in my restaurant for four years now with no problems. I built my smoker from an old 500 gallon anhydrous tank, I make my own charcoal, and I always start my cooks off at 170 degrees for most of the cook. once the temp reaches 160 or so I raise the temp to 275 and cook...- smokinjs62012
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- Forum: Roll Call
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