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Re: Cold Smoking 12lbs of Pork Belly
Been using the the a-maze-smoke for over a year on a cold smoker setup for bacon,cheese and nuts. On the bacon question,,,,,, I would remove the skin before you cure it. That way the cure gets all si…1 · -
Re: Warranty Registration
Chances are you will never use the warranty anyway. My current one is 14 years old. They don't break1 · -
Re: Cumming, GA Question
Don't bother with the varisty downtown. Nasty,nasty,nasty. It ain't what it used to be2 · -
Re: Colorado Eggfest?
If they started one up again in Denver I think the green eggs would not be the only ones smokin !!1 · -
Re: Galvanized Steel Bad In Egg???
It may put off gas but not at egg temps. More like 1500 to 2000 degrees .Your safe man dont worry.1 ·
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