Should you adjust vents after adding meat to the WSM? | Ep 41
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Get Ready for FLAVORFUL Cajun Style Chili with Chicken
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Smokin' & Jokin' With Sarge #59: Anton, King of Biltong!
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Smokin' & Jokin' With Sarge #57: Always Survive
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What Mods Would be Good for the Oklahoma Joe? | Ep 21
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Where Can I Buy Live Crawfish and Have It Shipped? | Ep 23
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Does this sausage recipe need saving? MUST or BUST
2 Guys & A Cooler
Bacon Cheesecake So Good You'll Swear It's A.I.
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Pastirma/Basturma for Beginners - Dry Curing Meat for Beginners
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Red Hots | Celebrate Sausage S04E04
2 Guys & A Cooler
Sicilian Calabrese Sausage (Old School Recipe) | Celebrate Sausage S04E13
2 Guys & A Cooler
Mexican Carnitas Sausage | Celebrate Sausage S04E18
2 Guys & A Cooler
Is Having Bark on Your Smoking Wood Good or Bad? | Ep 22
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Why Use a Water Pan in Your Smoker? | Thursday Chat Ep 15
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Discover the Mythical Taste, Smoking a Braided Pork Loin with Bigfoots Blessing in an Upright Smoker
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The Wack Parade | #62 Hoffcast LIVE
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IMPOSSIBLE BBQ SANDWICH CHALLENGE (UNDEFEATED) | Brisket, Pulled Pork, Sausage | New York
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70s School of Rock Vol 10
Unstoppable Music Mixes
Biggest BBQ Challenge | American Barbeque | IMPOSSIBLE 13LB TEXAS BBQ CHALLENGE (15,000 Calories)
Unveiling the Marvels of MrBestWorld: A Journey into Extraordinary Wonders!
Can You Cook a Pizza on the WSM? | Thursday Chat Ep 17
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