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Any seasoning you like will be fine. Just dont go over 140 temp. I smoke alot of venison. (Loin, steaks, roast and whole front shoulders). Main thing is the meat will dry out easy if over cooked
I think u need a big hole in the lid to get draft. Mine is a 2" hole with a 12" stack that is still the rest open when I cook.
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Just wanted to check in and say high. I ve been smoking for about 10 years. I love smoking food and my wife and kids love eating it. Lol. I mainly use 2 uds smokers but wanting to upgrade to something bigger for when I cook for big crowds. Thought I'd join this site to get info on smokers and...