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Use all the racks, stagger your meats based on cook times, and get efficient: Top rack: Chicken (shortest cook time) Middle rack: Sausages Bottom rack: Pork shoulder & brisket (long haul cuts) Pro tip: Add a tray of veggies or potatoes near the end of the cook for some smoked sides

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Cut along the lines

Twenty years on, smoke free indoor spaces are now the norm, and the controversy around their acceptance has long faded

Then in my history palette I undid the flatten image step, so that I get all my original layers back