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:)

Thanks everyone, Will definitely slice and bake in some liquor as I have sore molars from trying as is! I'll keep you posted!

Thanks for the advice, much appreciated.

Hi everyone I have been dipping my toes into the world of hot smoking and successfully tried out chicken, salmon and pork belly. I have a Pro Q frontier and followed the basic recipe of 1.5 hrs/lb on 250 degs; managed the temp OK and kept the water topped up, but the results were grey, dry and...