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>> what is great about this is the cooker to smoke the lakon and grilling at a high temperature. >> take it camping with you. >> that is a slab of bacon in the frige for five-days. how long would you smoke that? >> five-senhours . keep a static temperature and internal temperature of 155. >> and these are thick splices. >> best way to serve it. and again, all of these recipes on "fox and friends".com. this is good. does the flavor come from the marinade or meat? >> this is the big reveal at 9:30. a little piggy going on in