Wagnerwerks
I have yet to "suffer" from CAD
I've been in the mood for a rack of ribs and venison steaks smoked under them.
Just hickory and maple right now. I'll have some cherry for the pig.....
To do that loin took 5 splits of hickory Josh. I was able to keep the temperature between 175 - 250 for the whole process. It took 5 hours for it to reach a 145 internal temp.
Looks like you're having good successď
I have a turkey brining right now. Firing up my smoker early in the morning. All applewood for me...it's what I have access to, and we like it!
I gotta learn more about brine.
Back when I was a little fart smeller, we would put canning salt in water, enough to float a raw egg. Then soak overnight, smoke the next day.
And now you are a big fart smaller?
Salted pork and eggs....
In this Saw cold you won't Dall.saw looks good i always forget the decomp
62ccDoc, what size saw is that? What is the Stihl counterpart?