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I have a Cabella's Brand unit, after going through 3 food saver units, I paid a premium for it but was tired of the food saver units not working. I do not buy roll bags anymore, I go online and buy bags in bulk, its cheaper than the waste I had in making the bags from a roll. I heartliy...

I typically dry rub my loin, I put it in the fridge and flip daily for 5 days, I smoked 5 loins the other day, left fat side up the entire time, smoked at 185 for 8 hours, it came out great, as for the vinegar I have used sometimes after pulling for extra moisture and flavor. There are multiple...

OK, I got no replies, so I figured I let you know what I did, I kept the loin on the bottom through the entire smoking process, I had two shelves of ribs that I moved up and down. 7 hours the loin was done the ribs finished up 1/2 hour later, it all came out great

I understand that the meat goes on the racks or sticks, I know I need to rotate racks and sticks, my question is... the smoke comes in the bottom I have a place for 4 racks and 1 row at the top for sticks, I am doing ribs on the racks and pork loin on the rack, is there any thoughts on the...