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Hello from WNY

post #1 of 3
Thread Starter 
Been cooking pig parts for thirty odd years, got my first WSM three years ago, and started dry curing bacon and hams this past summer. Cater a bit, do a few pig roasts as a sideline to my day job as a distiller
post #2 of 3
Glad to have you here at SMF babesbbq! We have a number of members that use the WSM and some that even use home-built mini-WSM. You'll find good folks, great tips and recipes and a family friendly site here at SMF.

Enjoy the Smoke!
post #3 of 3

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



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