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KevinJ

somebody shut me the fark up.
Joined
Jul 9, 2015
Location
Pensacola, FL
I probably have around a 100 cooks on the WSM if not more, I want something with more room and a little more capacity, was thinking about an Insulated Cabinet Smoker but after hanging meat in the WSM going to go with a Drum. The WSM turned me into a Drum Head :loco:

Smoking a half 3.4lb Loin, seasoned with BPS Little Louie's Garlic Salt w/ Black Pepper, using Cowboy lump with a chimney of RO and a chunk of Cherry to get things started. Maverick is reading 333, all vents are wide open.

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I see Pressed Cubans in my very near future.
that is a dagger. For those who do not know what a Cuban is,
life will never be the same.
I had one served on Marathon key by a Cubana tight and smokin' hot, open midriff,
tight hot tummy, from her navel, a skinny little hairline going down to paydirt.... yummy!
Oh My!
 
that is a dagger. For those who do not know what a Cuban is,
life will never be the same.
I had one served on Marathon key by a Cubana tight and smokin' hot, open midriff,
tight hot tummy, from her navel, a skinny little hairline going down to paydirt.... yummy!
Oh My!

Sounds delicious! What was the smoking temperature and to what IT, and what kind of wood? :biggrin1:

Ummm, on second thoughts, nevermind about the wood.........:doh:
 
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