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Recent content by ocsnapper
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Well I got a great deal on pork shoulders so I pick up 40 to 50 lbs and got the smoker fired up today. Well the will is blowing 15 mph and its 34* out. But hey I'm smoking. Had to add a blanket to keep the temps up. Just able to keep it @200 to 225.
Hey there peach is a lite, sweet flavor to the meat when it's smoked. If you want a little more just toss in some hickory or mesquite wood every now and then to add more flavor.
Most time I have to get my wood at the big box stores... But I just found a supply for peach wood at a price you can't beat FREE the guy said take all you want then his wife tells me take it all... I told them that when I run out I'll be back. The pile was ten feet tall by twenty feet long and...
Ok for those of you that have done whole pigs what size do you think I can get in a Lang 48 and any tips on cooking times, seasoning and anything that I will need to know. Thanks ahead of time..
Thanks guys and for why so cheap the guy that I got it off of has not had much time to smoke and his health is down so he was letting it go to get some cash now when he can use it...
OK here are some pic just got time to upload them and as we speak I have some baby back ribs smoking away..alittle rust on the burner box but not bad..and I love the wheels...
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