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I am very new to smoking and I hope that my questions are not too simplistic. I have a vertical dry smoker which I have used once for pork shoulder (which turned out very good).
I am thinking about smoking a bonless turkey breast which I would like to pull and add my home made East Carolina...
I am quite pleased to have come across this forum. My hope is that I will learn the art of smoking from the experts and be able to share what I learn as I grow.