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  1. jay757

    Greetings from Chesapeake Virginia

    Hi all.  I've smoked a few fish (bluefish, speckled trout, etc) in a charcoal smoker over the last 20 years or so.  Just bought and seasoned a Masterbuilt 30" Electric Smokehouse. Planning to "move up" to brisket, turkey, pastrami, etc. I know I have a lot to learn: cuts of meat, temperatures...
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