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Recent content by idahoalan
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Happy Thanksgiving all! I followed J's recipe (pretty much) with a moose roast as my contribution to the family dinner today. 24hr in the brine, 12 hours in the smoker to get 165 deg. Super great flavor, but a little dry.
Hello Everyone,
I live in the North Idaho Panhandle, I enjoy fishing and hunting, and eating the bounty thereof. Fathers day brought me a Masterbuilt Electric Smoker, My Lil chief, which was given to me, will find a new home.