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post #1 of 6
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Hello I'm from Lake Charles, Louisiana. I'm an avid outdoorsman who loves to cook outdoors. When I go on hunting or fishing trips I enjoy cooking the game as much as getting it. I've been cooking over open fires since I was in Cub Scouts and fell in love with it. I've owned a Cajun Grill pit for almost 20 yrs and just received a Masterbuilt 40 for Christmas and still haven't had a chance to use it, but I have a 22# tirkey thats been in a brine for 2 1/2 days and in about 7 hours it's going in.
post #2 of 6
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post #3 of 6
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post #4 of 6

texas.gif  Good evening and welcome to the forum, from a cloudy and chilly day in East Texas. Lots of great people with tons of information on just about  everything .



post #5 of 6

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #6 of 6
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