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Old 05-07-2013, 08:15 AM   #11
Smoking Westy
is one Smokin' Farker
 
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Join Date: 06-10-12
Location: Bloomington, IL
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Bob - I recently joined the ranks of foiled water pan as well. I tried it on a few shorter cooks (chicken, pork belly for bacon and then ribs). I've had great success with dialing in the temps and cleanup is much easier.

I haven't done an overnighter yet with a pork shoulder or brisket but that is next on the list...well next on the list after the 30 pounds of bacon I'm smoking mid-week
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