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One of the main advantages of a charcoal BBQ smoker is the low temperatures that can be achieved. This allows food to absorb more of the smoke flavor without overcooking. Keeping temperatures low inside of a charcoal BBQ smoker requires practice and skill at allowing in only enough oxygen so that the charcoal burns. Too much air will raise the temperature. Too little air will cause the charcoal to stop burning. Understanding a charcoal BBQ smoker and testing it before barbecuing a large cut of meat will help to establish the amount of air that is needed for low-temperature smoking.

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