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  1. cinch

    New Member Loins,RIBS, and Fatties CINCH

    Been Lurking for awhile but the Fatties drew me to the site over the winter. I am new to smoking meat been at it for about 2 years now. I have been doing alot of bonless pork loins, season them and leave them in the fridge for 24 hours then to the Traeger smoker at about 120 degrees for 10 to 12...
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