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So still quite new to this, I have smoked 3 or 4 briskets now, I use a maple and hickory rub leave in the fridge overnight
and then smoke in my Weber kettle using the snake method heat about 130C smoke till inner temp about 73C then wrap in foil
till 95C. About 10 hours. It comes out well and...
Hi all, quite new to smoking cheese, started with mild cheese in apple but found it rather mild. So did some experimenting and
found I preferred smoking mature cheddar in whiskey oak or cherry that gives a stronger smoke and leave in the fridge for 2 weeks
any recommendations for a stronger...
Hi all, just signed up to the site been BBQuing for a while but just started getting into the
smoking world so looking for advice and looking forward to reading the posts.