Quote:
Originally Posted by Arlin_MacRae
It looks like you found one of the old thick-steel models. Great score and awesome work! Pork butt all the way for your first cook. Don't forget to run it empty at a high temp first to make sure the chemicals are burnt off.
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Thanks, I forgot about that. I'll run it through some time this week.
Now I'm off to the store to get a pork butt, seems like everyone endorses that for the first run, and some fatties of course.