<![CDATA[Cooking temps / times?]]>New to the site. Bought some Lebanon bologna spice and have a batch ready to go in 5” skins. I probably missed it, but where is best place to find cooking/smoking temps/time recommendations?

]]>https://waltonsdev.nodebb.com/topic/2424/cooking-temps-timesRSS for NodeFri, 11 Sep 2026 10:45:46 GMTSat, 20 Jun 2020 19:06:37 GMT60<![CDATA[Reply to Cooking temps / times? on Sun, 21 Jun 2020 04:09:07 GMT]]>syoung4u

]]>https://waltonsdev.nodebb.com/post/18638https://waltonsdev.nodebb.com/post/18638Sun, 21 Jun 2020 04:09:07 GMT<![CDATA[Reply to Cooking temps / times? on Sat, 20 Jun 2020 20:22:25 GMT]]>Welcome to the site syoung4u. Tons of great info around here.

Here’s a link you might want to save. I and many others use it all the time.

Seasoning Conversion Chart

]]>https://waltonsdev.nodebb.com/post/18630https://waltonsdev.nodebb.com/post/18630Sat, 20 Jun 2020 20:22:25 GMT<![CDATA[Reply to Cooking temps / times? on Sat, 20 Jun 2020 19:24:13 GMT]]>syoung4u RIGHT HERE

It’s always worth checking out what’s in the Meatgistics University.

May it go well!

]]>https://waltonsdev.nodebb.com/post/18629https://waltonsdev.nodebb.com/post/18629Sat, 20 Jun 2020 19:24:13 GMT