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Hey guys finally got the smokehouse finished and dialed in exactly as far as the cold smoked process going and keeping that smoke flowing just right My first item I did was quite a large brisket and smoked it at about 90° for 20 hours and I couldn't believe I actually made one of the best...
Hey everybody I am new here I have some issues with the smokehouse I just spent the last week building hopefully somebody can give me some ideas on how to get the smoke to my smokehouse I have about 6 ft 7 ft of 6-in pipe run to a fire pit which is much lower than my smokehouse everything is...
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