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new member
Hey Al, It's a dyna glo, has the smoke box on the side. Got it as a gift last year. I've used it a half dozen times on Brisket and some butts. They turned out good but had a hard time maintaining the temp. One hour it would be to hot the next to cool. Going to do another brisket this weekend. -
new member
Found this site looking up how to make summer sausage. Lots of good info on here. I've got a charcoal smoker that I cant figure out how to control the temperature. Any suggestions?
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