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Hello, I have 3, 4# pork loins that I'd like to smoke, then freeze for later use. I do a lot of cooking for people who have just come home from the hospital and I thought they'd really like some good BBQ food. First I need a good way to do it and then know if it would work to freezeit and still have it come out moist after freezing. How would I tell them to reheat it.
I just have an Old Smoke electric kettle that was given to me, but it does have three heat settings. I'm so looking forwarad to eating some great recipes and learning out to be an adequate BBQ'er. Thanks! Nancy