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I have the kamado but I really don't want to gunk it up by doing smokes on it (although there is a ribeye roast on deck for Sunday dinner). I have not touched my gas grill in months due to the FLAVOR natural wood imparts. Thighs,porkbutts,ribs and most of all brisket are fantastic on the WSM.Homemade brines,mops and rubs make it fun to experiment. This fall I will try to smoke a turkey which I hear is awesome.Pull the trigger and never look back.
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