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The wife got me a new smoker to do the meat for an upcoming party we are throwing for my daughter next month. This is the break-in after seasoning it. big_smile.gif 

A small pork loin on the bottom and a beef eye of the round, because that's what came out of the freezer. mmm, good!greedy.gif 

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Now, I said "New" because my grandfather taught me to cold smoke when I was a kid. We still use his set-up, an antique caboose coal stove vented into a 55 gal. drum. The meat, or cheese is hung in baskets and a mat of damp burlap it draped over the top. With this process we ALWAYS cob smoke on a bed of well lit charcoal. It won't get hot enough to cook, but the smoke is intense. Heck, it doesn't get hot enough to burn the paint off the outside of the barrel. Such a simple set-up.

 

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