Hey Der! from Northern Wisconnie

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M1DN1GHT_SM0KER

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Oct 3, 2018
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Kenny B here in Ashland, WI. First time posting, longtime SMF user. Smoking for 12 years now. Currently on my 4th smoker (Pit Boss Sportsman pellet) just a few blocks from Lake Superior. Pulled pork, venison hot links, cheeses (Wisconsin, go figure) and jerk chicken are my specialties and family favs.
Happy Thanksgiving to everyone!
 
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Sven Svensson

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Dec 5, 2021
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Northern California
Welcome, from California. I’m a recovering Minnesotan with a big love for the big lake. Thanks for checking in and we look forward to seeing some of your creations from the Northwoods.
 

JC in GB

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Sep 28, 2018
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Green Bay, WI
Welcome from Green Bay. Ashland, you are way up nort der.

I love jerk chicken. I use the Walkers Wood paste usually as I like the flavor of that paste over other jerk spices I have used in the past.

What do you use for jerk paste/spice?

JC :emoji_cat:
 
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M1DN1GHT_SM0KER

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Original poster
Thread starter
Oct 3, 2018
7
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Welcome from Green Bay. Ashland, you are way up nort der.

I love jerk chicken. I use the Walkers Wood paste usually as I like the flavor of that paste over other jerk spices I have used in the past.

What do you use for jerk paste/spice?

JC :emoji_cat:
I also use Walkers Wood a day or two before smoking. Then i lightly rub with Badia jerk seasoning. Since we can't get pimento wood, I toss in pimento berries (whole allspice) with mesquite pellets. It's as close to Negril as I can be without buying a plane ticket.
 
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M1DN1GHT_SM0KER

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Original poster
Thread starter
Oct 3, 2018
7
5
I also use Walkers Wood a day or two before smoking. Then i lightly rub with Badia jerk seasoning. Since we can't get pimento wood, I toss in pimento berries (whole allspice) with mesquite pellets. It's as close to Negril as I can be without buying a plane ticket.
 

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