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Unread 12-09-2012, 08:56 AM   #5
is one Smokin' Farker
Join Date: 09-02-12
Location: Kentucky
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My complaint over using a foil pan is not allowing the smoke to circulate under the meat. If you could raise the meat up over the pan, that would be better, at least an inch or two above it.
XL Big Green Egg, Weber Performer Platinum, WSM 22.5"
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