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I can not, for the life of me, keep either my AMNPS tube or tray lit in my Traeger. I LOVE this device and it's the only thing that made my old electric smoker worth it. I'm also loving my Traeger, but it's damn near impossible to get good smoke on a short cook like the chicken thighs I'm doing...
I'm a big fan of this forum and amazingribs.com so I've read my share of curing science. I've done a lot of beef pastramis, beef bacon, lamb bacon, etc... but I'm brand new to eating pork. That shouldn't matter for this question... I think...
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