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Hiding in my basement closet for who knows how long was a mid 50's coldspot fridge. Since the thing was so darn heavy I couldn't carry it upstairs. I couldn't even get it out of the closet because it was too big for the door. I've been wanting a bigger smoker. Well, one day I thought; I could...
New member here from the Hawkeye state.
I've been smoking meat for a few years on my 18" wsm. I smoke the usual stuff: pork; spares and butts, brisket and chicken. I've been asked to cook a loin and butt for a party. I've never smoked a loin, anyone
have advice on cooking the loin and butt together?
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