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to smokeringbbq
I got a kamodo joe added to my wsms to make winter cooking less of a chore here in Montana. It's marvelously efficient but i notice that anything smoked takes much longer to cook. I've conclud d d it has to do with airflow. I just don't know why. I suspect the moisture isn't wisked away as readily but it's just a guess.. I wish our aeronautical engineer was around to explain.