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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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I got a strong smell of ammonia right after I poured on a second
batch of lump. The smell dissipated after 5-6 minutes. There wasn't any meat on the fire yet, so I figure it will be OK. Is ammonia a byproduct of wood distillation or did a cow **** on my lump? -sw |
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