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Unread 08-01-2013, 11:24 AM   #12
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Join Date: 09-03-12
Location: Hopkins, MN
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you need good air flow around the wood for it to season properly. I would not store it in rubbermaid bins for chance of mold forming.
Am I tough? Am I strong? Am I hard-core? Absolutely.
Did I whimper with pathetic delight when I sank my teeth into my first brisket? You betcha.

Chargriller Pro w/SFB 3 generic digital thermometers
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