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I'm Anal about my Brisket and when doing one or more , I Season, and place in the Smoker..The lid stays shut for my rule of thumb (while watching my therms.) and when It is right, I give a toothpick test . If I am Smoking more than one type of meat (ie- Ribs , Chix , Fatty , Meatloaf , etc.) , I'll use another Smoker running two , just me ...
Looks very functional. What I have learned from a neighbor and my brother in law is that simple tends to win the win. Where did you get the table? Is it weather proof?
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