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JOHNNY G'S
SMOKING TIPS
#1
Make sure you have enough charcoal. Fill your firebox all the way to where the firebox meets the fire ring.
#2
Make sure you leave the dome up and the bottom vent open until the fire is going good.
#3
A remote meat thermometer is your friend. I use a Maverick myself and it tracks the heat of whatever I'm cooking and my grill temperature, with an alarm to let me know if the fire gets too hot and when the meat is finished.
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