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Recent content by idranoel
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What's the deal? I heard these things run hot. I used all day today to do a bone in picnic shoulder. Turned out great but I had to finish it off in the oven. In the smoker, only got to about 175. I am in Columbia, SC and it was sunny and about 75 degrees. Any advice?
Just picked up a Brinkman Gourmet Electric for $12. Haven't done a whole lot of smoking but have been making bacon, pancetta, guanciale, and various sausages from the book "Charcuterie." If you haven't checked out this book, it will blow your mind. I've picked up a universal fit thermometer...