Should you adjust vents after adding meat to the WSM? | Ep 41
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Hard Salami | Celebrate Sausage S04E14
2 Guys & A Cooler
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 #55: Kenizi
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Smokin' & Jokin' With Sarge #56: Dr. Pyrostein
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Smokin' & Jokin' With Sarge #57: Always Survive
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Sicilian Calabrese Sausage (Old School Recipe) | Celebrate Sausage S04E13
2 Guys & A Cooler
Mexican Carnitas Sausage | Celebrate Sausage S04E18
2 Guys & A Cooler
Nduja (Italy's Famous Spreadable Salami) | Celebrate Sausage S04E27
2 Guys & A Cooler
Does this sausage recipe need saving? MUST or BUST
2 Guys & A Cooler
Bacon Cheesecake So Good You'll Swear It's A.I.
Cooking and kitchen
Red Hots | Celebrate Sausage S04E04
2 Guys & A Cooler
Why Does Dry-Aged Beef Cost So Much? | Thursday Chat Ep 10
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Where Can I Buy Live Crawfish and Have It Shipped? | Ep 23
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What Mods Would be Good for the Oklahoma Joe? | Ep 21
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Is Having Bark on Your Smoking Wood Good or Bad? | Ep 22
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Pastirma/Basturma for Beginners - Dry Curing Meat for Beginners
2 Guys & A Cooler
Why Use a Water Pan in Your Smoker? | Thursday Chat Ep 15
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Is this Economical Electric Stuffer Worth the Money?
2 Guys & A Cooler
Genoa Salami | Celebrate Sausage S04E06
2 Guys & A Cooler
Freeze Dried Shredded Rabbit Stew | 25-year shelf life!
2 Guys & A Cooler
The Wack Parade | #62 Hoffcast LIVE
Hoffcast
70s School of Rock Vol 10
Unstoppable Music Mixes
Can You Cook a Pizza on the WSM? | Thursday Chat Ep 17
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