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Quick smoking session this afternoon after brineing these pieces for 3 hrs in salt sugar garlic chilli . Few chook pieces a long shlong of pork and a couple bits of king fish

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Is it a cold smoker or hot or both??

Here's a good site I came across when looking for recipes and stuff.....http://www.meatsandsausages.com/

Here's a chicken brine for smoking...You don't have...