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Traditionally, cigar leaves serve this purpose, but health concerns have led many people away from tobacco products and on a search for a similar wrap

The coarse cut is easy to load and light with an average number of relights required

The finish is spicier, though Im not sure where or what is causing it

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But its kind of like that whole golf terminology of drive for show and putt for the dough: if you get a perfect, beautiful, fatty brisket, youre going to get much better results than if you get a cheap brisket and decorate it with a lot of sauce and rub. On the wood you should use: I would steer everyone towards the exact same wood for your base heat, which is oak