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Im new to this site and fairly new to smoking. Im going to tackle 4.6 lbs of grass fed beef, from good ol Wisconsin. Im waiting for the sun to arise so i may start my journy of smoke. Any tips along the way would be appreciated. All of what i have learned is reading these forums and trial and...
Welcome Chris I'm new here too. And it's nice to find a fellow wisconsinite. :) I hope you enjoy your new gift. Patience is key to any great art! Edible or not
I reside in Wisconsin, with California roots. My "smoker" is a kingsford charoal/wood grill and wood chip smoking trays. Not quite having the money for a real smoker being a recent daddy. I have successfully smoked 3 beer butt chickens, Pork roast, country style ribs, and my most recent pork...
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