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Bacon question
Just finished a 12 hr. smoke in my MES 40. It started to sprinkle a little, and I think I had some moisture drip on the top slab from the upper vent. Do you think this is ok? It just looks like the water with some built up smoke from around the stack. Cut it out, or just leave a little extra...- kpj313
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- Forum: Hot Smoked Bacon
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