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We smoked yesterday also. 1 rack of ribs, 2 pork loins, and some Hungarian brats. Had a little trouble keeping the temp down (don't know why, but I had to close the vents more than usual, and it was still a bit on the high side of "smoke").

Closed the vents to shut it down, wrapped the meats in foil with some bbq sauce, and put them back in the smoker to use the residual heat (and not heat up the house with the oven). Rib bones just pulled right out of the meat when I was done. 1poorlady liked that. :-)

I cleaned out the water bowl this morning, but still need to do the grate (I got side-tracked and haven't finished that). Then put it back together and put on its "cozy".

I'm thinking I should probably plan to clean the insides of the smoker soon. It doesn't have that shiny black enamel look anymore. Dull browns and blacks, with streaks of orange now.

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