View Single Post
03-18-2013, 10:57 AM
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
Thanks for the smoke details. I am curious how what you made would compare to what we call "Canadian Bacon", looks and sounds very similar.
Really good looking finshed product.
What are you doing next? Some fish perhaps?
-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast
When it comes right down to it, you just want to be surrounded by good people and good food."
View Public Profile
Find More Posts by Thermal Mass