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- Users: leftysmoker
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Time to branch out
I've been smoking for almost 17 years, mostly briskets, ribs, and chicken. I'm about to branch out in to cold smoke for cheese and the all mighty bacon. I do cure some own corned beef and pastrami. My smoker is just an old 55 gallon drum that has a few modifications to it. Was asked this morning...- leftysmoker
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- Forum: Roll Call
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