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  1. L

    Beginning meat temperature

    Thanks to all of you!! This is very informative and I couldn't find it anywhere else.
  2. L

    Beginning meat temperature

    Thanks to all of you!! This is very informative.
  3. L

    Beginning meat temperature

    Can anyone confirm whether cold meat starting absorbs more smoke flavor than room temperature meat?
  4. L

    Hello from Phoenix, AZ.

    Been smoking for about 10 years and am new to the forum. Retired electrical engineer and love to cook.
  5. L

    Actively retired in Arizona

    I have pretty well mastered smoking beef, pork, chicken, lamb and fish. Struggling with bison. The brisket I smoked today using traditional beef techniques did not come out as tender as I hoped for.
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