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Somewhere we had a smoked tenderloin. It was at a carving station and covered with thin slices of foie gras. Also deerhunters smoke backstrap topped with slices of bacon. I would never have thought to do either.

When my electric Brinkman wore out, I bought some other brand of electric smoker, because it was the only black one I could find. The element is smaller than I had before, and I think it takes longer to cook with it. The thermostat never worked, and if the outside temp is below 60...forget it...