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Saturday Night Smoking!

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Started this project 7 days ago when I put a dry run on 20lbs of pork belly.

post #2 of 8
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post #4 of 8
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Needed to kill some time until the temperature dropped below 80 here in Arizona do I decided last night to brine a couple filets of salmon to hit the smoker this after noon.

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post #8 of 8
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Temps are in the 70's and now I'm ready to throw the bacon on the smoker. Using pecan wood chips for the smoke. I'll post more pictures in the morning.

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