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1st cold smoke

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zombiekitty

zombiekitty

Newbie
Original poster
Mar 15, 2016
13
10
Michigan
Cold smoking cheese, bologna, kielbasa and bacon today with my new A-Maze-N 5x8. I tied some thick cut bacon together just to see what the pecan dust will do . Internal temp has been 53-58 consistently for 3 hours now. Doing 2 whole Boston butts tomorrow. Happy Easter everyone!



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