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Pretty simple. I like to smoke meat low and slow. But I prefer a cut with a bone in it. The sweeter the meat the closer to the bone. And my first name starts with a T.
I'm a poor country girl. Cooking on and inside my woodstove. And and a very old Barbie I converted to a woodstove. I have enough cherry apple and hickory to cook for ten years or so . Just looking for some good talks and info on my cooking