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Hello all

post #1 of 2
Thread Starter 
I'm a retired chemist and former owner of a cafe and coffee roastery. I just got a new Treager smoker, and I'm learning. I live in Scottsdale, Az.
My first question: while driving back home from San Diego we stopped in Yuma at a German deli. The food was fantastic. I bought a whole bologna ring, and was thinking about just simply smoking the whole thing for about two hours at 225. Anyone got any other ideas?
post #2 of 2

Welcome to the board! That bologna plan sounds good.


German meats: We have Thurns

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