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Ok - I'm going to piggyback on this thread.
I bought a wood / charcoal Weber smoker last fall, and have failed miserably twice trying to cook meat on it.
The main issue is that I can't seem to get the fire to stay hot enough. It's always just below the where it needs to be per the dial on top of the smoker.
That usually leads me to add coals, which leads to the meat tasting like fuel.
Any help would be most appreciated.
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