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Its hard to tell but just in case, make sure you don't have too much wood and don't have them placed to burn the whole time. You want to put some of the wood chunks on the hot charcoal right after you put them in. You don't want smoke during the whole cook time as the meat will become too bitter. The smoke flavor only penetrates so far into the meat so about half the cook time from the beginning should be plenty. And yes, foil that water pan.
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