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Worked much better with the offset firebox. I used about a 6 foot section of clean metal ducting and an elbow. Burned out the can I was using for the firebox but the cheese didn't melt at all. Temps in the 50F range and misting. The BGE never got over 60F during the 3 hour smoking...the cheese is in the bag in the fridge for a week as recommended. Did the chedder and some munster with the cherry wood.

The last batch tasted good, it just changed the cheese

Bman Rick
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