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Hi everyone. I live in southern Kansas and using a char boil 360 two door smoker. Still trying to get a good seal on it and building a new pan soon. This was the first place I came for advise and the last.
Thank you for having me and as soon a I get my new fire pan made I will be posting how my chuck roast turn out. I have been dying to try it but with the stock pan I cant get a good steady temp. I found a post on here about the stretched steel and will be giving it a try.