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So I'm smoking a bunch of pork loins for a large group. After I slice I will place in a roaster for serving. My question to the group is, what does everyone use for their liquid or juice in the roaster so the meat doesn't dry out?? I don't want to take away from the smokiness of the meat...
Just finished a conversion on an old electric Brinkman to propane. The lid currently has no vents. Should I vent this thing by drilling a few holes? any other advice? This is strictly a back up unit to my Smoke-n-Pit.
Scott