Episode 2 :: More Pork
from The Smoker’s Lounge Hosted by Matt Curtis & Tim Kuhl
In this episode of The Smoker’s Lounge, Tim and Matt talk through two more options when it comes to smoking pork as well as a tip to add some flavor to your smoked meat: • Pre-cooked Ham (note: try not to get the pre-sliced, as it tends to dry out) • Pork Loin • Letting meat rest after the smoke is finished For more information about the basics of meat smoking, visit www.fattybombatty.com
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Frequently asked questions
How long is this episode of The Smoker’s Lounge?
This episode is 7 minutes long.
When was this The Smoker’s Lounge episode published?
This episode was published on March 24, 2011.
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