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Old 11-17-2012, 08:25 AM   #8
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Join Date: 12-20-07
Location: Jax, Fl.

I speak from experience in saying meat will always take on smoke.

I cooked a pork shoulder once exclusively with wood chunks after I ran out of charcoal which was beyond the stall point, and it was so smoky it was almost inedible for my palate.
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