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Hello, just joined after buying a small smoker from a Chain store, Been cooking BBQ since 1993 and have owned a couple of BBQ places I like to call them smokehouses, Cooked on propane tanks to Southern Pride pits, but found that the wood you use and the amount of smoke and spices you add...
use green wood, it smokes better and is naturally moist causing more smoke less flame , keep fire off wood by using different pan for wood, thicker metal helps, generally try to cold smoke the meats in the smoker then transfer to your oven where you should be able to cook off the rest at a more...
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