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Talked with 1poorlady a bit. She's wanting a smoker that is "three digits". I told her there is just the WSM. Otherwise that $1800 from GA is about the least expensive for a unit you would actually want to use.

But then she started off on having to smoke a couple of hours and then put it in the oven or it would dry out. I see her point, but I'm sure there are ways around that because folks often smoke for 6-8 hours and have wonderful meats when done. How do you make sure it's not drying out in your smoker?

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