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I tend to smoke pork ribs and pork shoulders. Hickory is the wood of choice, but various fruit tree woods can be used. I never use a rub, real barbecue doesn't need it. When you realize what a monumental pain in the ass it is to smoke meats properly, you may wish to do what tabs does and fill that thing up with other stuff so you don't waste the smoke. Sausage, even baloney...
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