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I'm a serious "low and slow" barbecue junkie. I caught the bug about a year ago, and I have been honing my craft ever since. Of all the people I have cooked for, most of them think I should go into those BBQ competitions you see on food network, but I still have a lot to learn before I take that step.
Oh, and my vote (if it is not obvious by now) was for charcoal. Real BBQ isn't about convienience, it's about taste.
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If you have any poo... fling it NOW!
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