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I honestly have no clue on what the temp was as I do not have any way of monitoring it. Lets just say my smoker is not quite like most. It was built for my grandfather and passed down from my dad to me. I just monitor whatever I am cooking and periodically check the IT with a meat...
I have to say it was a success. Smoked for about 3 hours with pecan wood. I stuffed it with Colby jack cheese and wrapped it with bacon. Also made up a sauce and brushed on for the last 30 min. It was a hit with everyone and will Def be trying it again.
My name is Matt and recently found this forum so thought I would join. I have been around bbq all my life as my dad has always cooked and used to compete in local competitions. I just got into actually learning how to do it myself a couple years ago. Anyways just thought I would say hi and I...
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