Any tips or neccessary mods for using this?
I got a ton oof meat to break this in with too. I have a huge pork loin, and a few small ones (hoping to try making Canadian Bacon with a couple of the small ones), I have a big pork butt, and a chuckie to practice for the pork butt, about 60 lbsof hamburger to make burgers, meatloafs through this month, and 20 fatties for the 9th of Oct.(will also be using my GOSM charcoal too), and I have a couple big sirloin steaks too. Next month I hope to get the 6x6 AMNS to do some cheeses. I also have 5 big tubes of JD sausage for gravy, patties, and fatties. So Like I said any tips at all are very welcome. ty