Cheers Guys.
Been busy again. Morning now here, but before bed, i threw 4 slabs of Blue berry Maple cured Pork Loin into my Ghetto cold smoker (turning it into Canadian Bacon), and happy to see it smoking away nicely at 65F. Soon, i will put it it the good ol kettle for a hot smoke (will add pics later)
Then tonight, it ala Orange Duck on the Weber Kettle Rotti. Ive had the Duck in the Brine for 48 hrs, now i have her hanging in my kitchen being blown by a desk fan (to dry the skin), then, BBQ time
Shayne