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post #1 of 3
Thread Starter 
I have had a few smokers. I been smoking meat for quite a while. I cashed in the stick burners for the simplicity of a pellet grill. Best decision I made in BBQ. I can cook and still watch my kid.

I live in Madison, WI area. I have converted 5 people to the light of BBQ in my neighborhood. Most are now Pellet guy but a few still burn sticks.

Today we are making bacon, yesterday was ribs, tonight reverse seared ribeyes. I cook on my pellet grill 4 to 5 days a week year round.

Hello all
post #2 of 3

Welcome to SMF


How did the bacon turn out? Don't be hesitant to share your smokes with us! Glad to have you on board!

post #3 of 3
Thread Starter 
The bacon is fantastic. Cold smoke on it for 6 hours then a hot smoke for 5 hours to 130 degrees. A beautiful mahagony color, nice flavor and texture. Those that have not made their own bacon don't know what their missing. It's amazing.
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