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Good ideas. It rained all day here in Milwaukee yesterday while I was smoking. It wasn't that cold out though, so it was ok. I'll have to look in to the popup canopies.
Thanks guys.
I smoked 10 pounds of pork loin, and 15 pounds of brisket yesterday, for a fund raiser my wife and I were having (for my niece).
We did a dry rub on the meat the night before, and I smoked it for about 5 hours at 200-225. I then put the meat in Nescos for another 6 hours at 200...
Hello all,
I just bought a new smoker (Masterbuilt Dual Fuel) and stumbled upon this site looking for smoking tips/suggestions.
Although I'm new to using a smoker, I have been using a standard Weber Grill for several years to smoke various types of meat.
I'm looking forward to reading/posting...