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Unread 03-10-2007, 08:01 PM   #62
Kevin
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Join Date: 02-06-05
Location: Southern Minnesota
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Too much smoke. Billowing white smoke. The more the better. Close the exhaust some to let the smoke build. WRONG. I learned from a book using the soaked wood chips method and thought I knew what I was doing. This was 25 years ago and probably several thousand pounds of barbecued meat later I can admit this now.

BTW, I fuddled in the dark for years. Then I found the Brethren. My Que-ducation has increased exponentially since.
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