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I've just put the buckboard cure on 7lbs of pork butt. No big deal there, but I am wondering why we can get away with cooking/smoking the pork butt for much less time (and a lower temp) when doing bacon than when just smoking? Don't we need to hit the same temps for the same times to produce...

I'm not real clear on this mod, but does the middle section and top of the wsm just fit on this grill replacing the bottom section of the wsm without mods? I found one used for $50, but it's 2 hrs away.