Figuring it all out

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Original poster
Jun 1, 2007
Hello, just joined, hope to have some nice exchanges here. I'm a restaurant owner in Northwest Indiana (Griffith). I want to add some smoked meats to the menu, nonthing big or quantitative, pizza in our main thing here. Hoping someone here can help me figure out the best options. I prefer the charcoal taste over the wood taste, but I have to weigh out all the options

Hello, and thanks to all.
I'm from Griffith, I also just added it to my original post. Thanks is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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