please help me !!!!

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subperceptual

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Apr 6, 2010
69
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Mesa, AZ
Definitely sounds like the atty to me. Try a dry burn on the atty and see if you get flavor back.... I have some cartos that do that to me time and again.... I think its crud built up from use, so I dry burn a couple of times and that usually takes care of that. If not, I have been known to boil atty's for a few minutes and then let them sit upside down with a little tissue in the end to catch drainage.... to drain and dry overnight... that with a few dry burns always gets em cooking like champs again (and usually rids me of foul tastes and "burn").
 
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