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@dancing james
New smoker has arrived.
It has been assembled and the initial run to burn off manufacturing gubbins has been done.
I have now got lambs breast with a merguez style sausage mix in there for the next few hours.
Lambs breast was rubbed with mustard, garlic, salt, fennel and rosemary. Couldnt find merguez sausage so improvised with beef, coriander, garlic, cumin, fennel, paprika, pepper and cinnamon.