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  1. fishtaker

    Well I Did It

    Thanks for the ideas. The good news is after cutting the outer layer away, the meat was tender and had a great flavor. I will try again and leave the stack open and see if that helps. Just gotta change one thing at a time to find the cause.
  2. fishtaker

    Well I Did It

    The exhaust vent was about 1/2 open and the fire vent about 1/4 open.
  3. fishtaker

    Well I Did It

    I had a venison shoulder that went on the smoker. I put it on for about 6 hours. Mesquite smoked, marinated in Pineapple juice overnight and then basted with the remaining juice for the last 2 hours. Turned out with a beautiful smoke/glazed surface. I was so happy until I took a bite. Got...
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