Its the cook, not the charcoal!
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06-05-2013, 12:09 PM
is one Smokin' Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
Originally Posted by
It's also kind of a pain when using it for long cooks as in order to avoid that smell you have to prelight a chimney full every time you add more coal to the cooker.
I use used kbb in those situations.
"It's all about the Hill Country brisket."
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