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Old 06-24-2013, 04:00 PM   #14
Knows what a fatty is.
Higgledy's Avatar
Join Date: 04-29-13
Location: Sterling, VA

Originally Posted by Ron_L View Post
We cooked across from a team a couple of years ago who were using Three ECBs that had white smoke pouring from them the whole time. I watched them for a while and they were chopping up 2x4s and tossing them into the ECBs! I'm pretty sure they ended up DAL.
Why is white smoke bad? I'm newbie this year. I was smoking a pork shoulder yesterday and had lots of white smoke. I thought it was a good thing. BTW, the pork tasted good.
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