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Does anyone have experience koshering an already used smoker?

Last thanksgiving I smoked a brisket for the first time, this year I want to do it again but am considering using kosher meat. If I use kosher meat then I’d want to make the smoker kosher as well, but the max temperature is about 300F. Any advice on how to make the smoker kosher?

submitted by /u/pwnering
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Source: Reditt

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