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Recent content by frankule
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Why not put water in it? Does it not have that much affect on the moisture of the meats? I did brine my first attempt (pork loin), id that enough to keep it moist?
Hey there all.
Found this site searching for tips and recipes. Im in SoCal, north of LA. Preparing to do my second real smoke today. The first time, I did a pork loin and it turned out really good. I had tried on a regular gas grill but couldnt get the results I wanted so I got a vertical...
I plan on smoking different types of meat (pork, poultry and beef) together. I have a vertical smoker with a water pan in it. If i was to use 3 different flavors of seasoning/rubs will the flavors combine a bit from the drippings mingling in the water/drip pan and then affect the overall results?