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Recent content by chucho
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I'm a SR Mechanical Seal Repair Specialist for one of the world’s leading providers of engineered technology.
These seals are for all types of pumps big or small. Been in there since 2000.
Dirt,
I use the NOH Char siu packets, mix 1 with water let it sit in fridge for 2 days then i take it out of sauce and put 1 packet on dry
then smoke at about 275 degrees for about 2 1/2 hr.
Nah as Pork, the strips should be longer but only second time making it on da mainland. lol.
made 3 different kine, Char-siu, Teriyaki and hawaiian salt meat...
Your smokes look ono-lisous!
Howzit everybody! My name is Chucho and I also am from Kauai Hawaii, but now live in Woodburn Oregon.
I got a Smoke Hollow smoker and a GOSM and starting to smoke some meat.
Looking forward to using some of your techniques.