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another thing if you really wanted to.....you could always sear the meat on the grill first for a few mins and seal the juice in then smoke at 250 or so
welcome to the forum man lots of info for you to use as references and plenty of us to answer any and all questions...the only thing we don't smoke is halibut, salmon, etc. pretty much anything found in Alaskan waters
hahahaha just kidding me smoke anything and everything we can get our hands...
yeah iam back man sorry for the hiatius...working alot of nights lately and now me and my wife are preparing for our first baby due in March...lots of stuff going on with my house too....foundation problems, windows, the list never ends
defrosting a couple of pounds of white boudin from bourgeouis' in thibadoux....just took them out of freezer to be ready for tomm morning....pics coming here in a few
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