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<blockquote data-quote="mike243" data-source="post: 5760527" data-attributes="member: 3237"><p>Use lumberJack or Kingsford pellets, the Traeger pellets has oil for the flavoring while the 2 I listed are 100% flavor wood, take your meat out of fridge straight to the smoker, you are supposed to hit 140 internal in 4 hours, your not helping anything letting it set outside of the fridge. you can run low temps for a hour or 2 then wind it up, I use a smoke tube you can get at walmart for about $20, I load strips of hickory shag bark then pack pellets down beside it, light let burn for 5 minutes the blow out, look up smoking meat forum, lot of good info there, I am there as the same name lol</p></blockquote><p></p>
[QUOTE="mike243, post: 5760527, member: 3237"] Use lumberJack or Kingsford pellets, the Traeger pellets has oil for the flavoring while the 2 I listed are 100% flavor wood, take your meat out of fridge straight to the smoker, you are supposed to hit 140 internal in 4 hours, your not helping anything letting it set outside of the fridge. you can run low temps for a hour or 2 then wind it up, I use a smoke tube you can get at walmart for about $20, I load strips of hickory shag bark then pack pellets down beside it, light let burn for 5 minutes the blow out, look up smoking meat forum, lot of good info there, I am there as the same name lol [/QUOTE]
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