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Should be able to cure it in a few days. Going to fire it up to 350-400 and coat the cooking chamber in old bacon grease, like curing a skillet, my wife is ready for me to get rid of my stock pile in the fridge.
So here is what I have so far. 500 gallon on trailer, two chambers to cook at different temperatures( one for pork and beef, one for poultry , divided firebox controlled by BBQ guru fans, each chamber has diagonal pipes to redirect heat and smoke,all racks slide and hold. A lot more work to do...
So here is what I have so far. 500 gallon on trailer, two chambers to cook at different temperatures( one for pork and beef, one for poultry , divided firebox controlled by BBQ guru fans, each chamber has diagonal pipes to redirect heat and smoke,all racks slide and hold. A lot more work to do...
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