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Unread 01-01-2013, 09:56 AM   #5
Smoking Westy
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Join Date: 06-10-12
Location: Bloomington, IL
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Here are a few shots of the progress so far...

Seasoned up and ready for the pit




Kosher salt, fresh cracked pepper and some granulated garlic



2 hour mark - it's a bit chilly out this morning



It was 14 degrees this morning when I fired the WSM up, she has been puring along at 260-270 for the last 2 1/2 hours.

I have decided to run this one naked all the way through, no foil or butchers paper as I had initially thought I might do.

Well it's time to go fry up some homemade bacon and eggs, more pr0n to come!
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"
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