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Never smoked on a kettle grill before. Watched 2 videos and decided to give it a try.
I will make my snake smaller next time. 3 rows instead of 4. My temp was a little higher than I wanted throughout half the process. I ended up pulling a bunch of briquets off the snake after about an hour...
I’ve been researching and looking at the threads here. But I am left with two questions.
1) do you just add cheese and other things like peppers to the mix while grinding?
2) when do I need to use cure? These will be all pork brats as I just had two 300lbs pigs butchers. I ended up with 35lbs...
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