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Old 10-30-2012, 03:06 AM   #23
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Join Date: 08-18-11
Location: Salt Lake City, Utah

I would like to see how well that would do cooking say 3 pork shoulders or something like that. I like the design. I am excited to see what you do next and how it turns out.
James ECB, UDS, Mini-WSM, OTS.
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