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Leave the bottom vent open so you don't get mold, maybe do a clean burn before you shut it down. I use mine year round but then I'm not in NY (View Post)
I'm not an expert but I use pecan limbs a friend brings me. I let them dry and remove the bark (I think the bark imparts a bitterness) but it's not necessary. Old BBQ places just split logs and throw… (View Post)