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With finally having a week off for the Christmas thought I would try smoking a pork loin. Started off by brining for 3 hours in a simple salt and brown sugar brine. Added a rub I got for Christmas and then hit the smoker at 225ish with hickory and apple wood. Took about 3 hours and came out...
Sounds good. I was thinking the same thing in terms of trying different things. Didn't think of the aging variable though. May have to get some more cheese.
I got an unreal deal on Cabot and Heluva Good 8oz block cheeses (2 for $1.00 no its not a typo) so I loaded up the cart and figured here is my chance to do a little home test to find what I might like best as I have only done 1 block so far about a week and a half ago and therefore have not...
Just wanted to say hi and introduce myself. I am Matt from CT and got into smoking about 3 years ago but with two little ones I can't dedicate as much time as I would like but I do get a chance to do alot of reading but just need to be able to do more of the practice I guess I would say. I...
Did you ever figure out the issue? I got one for Christmas and used yesterday to smoke some cheddar and had the same issue. Was on here to see if others have issue as it is my first time using it and thought smoke was a bit heavy. However I filled one row with pellets and it lasted the 3...
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