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Smoking a whole hog - Q view - Page 2

post #21 of 26
Thread Starter 


10 hours. I just added three packages of Polish sausages and lowered the temperature down to 180
post #22 of 26
Thread Starter 


Twelve hours in. A little longer for the sausages and we are set!
post #23 of 26
Thread Starter 


The final product! An amazing day for sure
post #24 of 26

Nice Work! looks good

post #25 of 26

:drool::Looks-Great:

post #26 of 26

Nice job Looks Great !!

 

:Looks-Great:

 

 

:points:

 

Gary

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