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I want to smoke a nice beef roast for French dips and roast beef sandwiches, but I would like some suggestions on the cut I should use, and prime rib is out of the question. (can't afford it!)
i just started smoking with a masterbuilt 2 door gas smoker. immediately the problem I encounter is keeping a consistent low temp. as the chip tray bursts my chips into flame. I wondered the best way to address this problem. cast iron skillet with a broken handle? open to suggestions. new...
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