Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Hey All,
New Smoker from New Brunswick Canada. I am a 49 year old carnivore who is just finishing up a UDS smoker and should be trying it out this weekend. I am looking forward to smoking brisket, bacn, Pork and turkey, Hell I may even smoke my Basset Hound...Just kidding :)
Love reading all...
That smoked Balony looks great, I am building a UDS smoker and would like to try this, what did you use for spices and how long did you smoke it? My mouth is watering looking at your pictures, great job!!
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.