that fuckin' smoker I got is deff the shit!!! just did some turkey sausage, chicken sausage and 2 pork tender loins... I used the 3-2-1 method and whoa.... the 'loins' are just perfect... crispy as a three day bugger stuck on the wall on the outside, and juicy as a 3 dollar fuck on the inside... the sausage are plump and juicy like... well you can use your own sick mind for that one
NEXT gonna learn to make me some BBQ sause and I'm gonna fuck around with some brown sugar and mustard... :
