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It came out more like buckboard or what I guess b.b looks like I have never done it but not bad for my first attempt at any bacon. I need to soak it longer or use less salt. My wife has been eating it faster than I can cut it so I guess it passes
1st smoke on the new smoker 2 pork tenderloins brined for 7 days in maple syrup water curing salt rinsed and soaked last night and dusted with brown sugar pepper and garlic 1100 in the smoker at 160 well see qviews to follow
August 2005 enlisted in us army
Sept 06 to oct 07 ramadi iraq 21b route clearance for the marines
Present us army reserves 74d cbrn nco
Great thread thanks
Sick build I just did a vertical out of a hot water tank and it pales compared to the masterpiece you have put together did your doors spring atall when u cut them...what did you use to cut them. Here is a pic of mine about 90 percent complete
first off thanks for looking at my post. Im from sanford. I have a 2 inch pipe for the outlet withan in 1 1/4 inlet both with valves on them so they can be adjusted im more worried about the inlet being big enough. I spent most of my time trying to get the door right it sprang 4 inches. Anyways...
Hello from southern maine finished my vertical charcoal smoker today I gotta play army so im going to test it next weekend ill include qviews it took me forever to get the door right anyways give me some feedback or thoughts on potential problems thanks