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I'm not a BBQ pitmaster or a seller of BBQ, but I know there are several (if not many) current or former BBQ purveyors that frequent (or used to) this forum. I suspect you need to ask more detailed and specific questions, and I bet some of the experts here will reply with suggestions and advice. Some more description of what you are cooking or want to cook, and how and on what cookers you are producing it, would help a lot.

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