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SmokeMaster712:
I don't know that I would have a good measure of lump burn. I'm super anal about my fire temps. I don't dump a complete bag in and let it go. I start out with a small 2-3lb pile on one side and then every hour add an additional handful. Unlike the video where they show an...
I'm brand new to the forum, but read your question and have had both. I turned out mediocre traditional smoked meats and excellent steaks and burgers. Mainly because I had challenges with keeping consistent temps, ribs and brisket were always mediocre. You can get a BBQguru to help that, but I...
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