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I have a a venison tenderloin and 2 front legs on the bone. What would be the best way to smoke them and what IT? Thought about wrapping the loin in bacon? Any ideas would be appreciated?
I have been smoking on my Lang Model 60 and seem to have a problem with my ribs falling of the bone? Any suggestions as to cook them closer to competition worthy? For friends and family they don't seem to mind but just thought I would ask. Thanks for any help. And I would post pics but I not...
I am really excited. I plan on going and looking at a 7 month old Lang model 60 deluxe with a chargrill on Saturday. The guy already is setting me up with a contact for a ric of hickory. Woohoo cant wait for Saturday.
Hello, new to the forums, I live in Bethany, Oklahoma. I currently smoke on a Oklahoma Joe's Longhorn smoker. I look forward to learning and meeting new people on this site
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