Thread: Makin Bacon
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Unread 04-18-2013, 03:22 PM   #6
Got Wood.
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Join Date: 02-25-13
Location: Bay Area, California
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That looks awesome, polishdon!

Quick question: any tips for how you kept your WSM temp so low consistently? I find my WSM tends to turn rather warm where I am (NorCal).
See my cook logs at - cooking on a WSM 22".
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