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Pulled pork (first run on the Camp Chef)
Have done some little stuff, but first real run of the smoker. Had a flame out error halfway for some reason (cleaned it out before the smoke) but made it through. Ran it at 225 smoker temp to IT 202 degrees then put in a cooler bag wrapped for a couple hours until it was ready to pull. Added...- Clementine
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- Forum: Pork
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