View Full Version : Smoker
crashdive123
12-19-2012, 09:39 PM
On Monday my truck was being serviced, so did a little backyard smoking. I had just cut up a newly downed oak for a friend, so had a bit of green wood.
Frame made over fire pit. Grill added for convenience - any wire or cordage will work.
http://i261.photobucket.com/albums/ii67/crashdive123/Bushcraft/Smokingmeatandredburlap001.jpg
Working up a bed of coals.
http://i261.photobucket.com/albums/ii67/crashdive123/Bushcraft/SmokingMeat003.jpg
While that was going on - time to skin some green wood (I prefer to smoke without any bark on).
For the stick skinning - choose your favorite tool.
http://i261.photobucket.com/albums/ii67/crashdive123/Bushcraft/Smokingmeatandredburlap008.jpg
I chose the hatchet. I've been growing more fond of them. Sharpened properly, there isn't too much it cannot do in the field.
http://i261.photobucket.com/albums/ii67/crashdive123/Bushcraft/SmokingMeat002.jpg
I used my canvas tarp (neighbors wouldn't appreciate me delimbing their trees to contain the smoke).
http://i261.photobucket.com/albums/ii67/crashdive123/Bushcraft/SmokingMeat010.jpg
I want to smoke, not cook the meat. Checking temperatures the scientific way.
http://i261.photobucket.com/albums/ii67/crashdive123/Bushcraft/SmokingMeat009.jpg
Add the meat - I cheated and marinated it in Sweet Baby Ray's BBQ Sauce.
http://i261.photobucket.com/albums/ii67/crashdive123/Bushcraft/SmokingMeat011.jpg
http://i261.photobucket.com/albums/ii67/crashdive123/Bushcraft/SmokingMeat012.jpg
Close it up and wait.
http://i261.photobucket.com/albums/ii67/crashdive123/Bushcraft/SmokingMeat015.jpg
The results.
http://i261.photobucket.com/albums/ii67/crashdive123/Bushcraft/SmokingMeat016.jpg
http://i261.photobucket.com/albums/ii67/crashdive123/Bushcraft/SmokingMeat017.jpg
crashdive123
12-19-2012, 09:41 PM
I've got to remember to air out the tarp really well before I use it in bear areas. :whistling:
Winter
12-19-2012, 10:05 PM
Well, how'd it turn out?
crashdive123
12-19-2012, 10:12 PM
Pretty good. See "Today's Hike".
Winter
12-19-2012, 10:17 PM
You make no mention of the flavor or texture in that thread.
crashdive123
12-19-2012, 10:20 PM
There was none left if that helps. The flavor of the Sweet Baby Ray's and smoke was a good combination. Texture was firm, but not crunchy.
Winter
12-19-2012, 10:23 PM
I am a fan of smoked meats but never really have tried it. Have you done this alot? Have you done fish?
Smoked Salmon is, of course, a staple around these parts. I eat alot of it but have never produced it.
hunter63
12-19-2012, 10:31 PM
Very cool, like the idea of a operation that doesn't require a "smoker" per se....saw the canvas TP on one of the Alaska shows, good to see it in action.
Most all my smoking has been done in a aluminum manufactured smoker, using charcoal and hickory or apple wood chips.
Very cool set up, Thanks
crashdive123
12-19-2012, 10:36 PM
I am a fan of smoked meats but never really have tried it. Have you done this alot? Have you done fish?
Smoked Salmon is, of course, a staple around these parts. I eat alot of it but have never produced it.
I haven't done a lot of it, and have not tried salmon yet. It's on the list.
Winter
12-19-2012, 11:04 PM
On your beach trip, take a surfcasting rod. :)
Smoked spot or croaker?
gohammergo
12-19-2012, 11:07 PM
Next time maybe try some maple if you can find it, or alder wood. I have found that oak has a somewhat bitter taste from the tannins in it. Hickory is also very good, but around here it is pretty scarce. We just had a hardwood floor installed on one of our jobs and I now have a couple of large boxes of maple flooring scraps to smoke with. Going to do some venison jerky this coming weekend.
crashdive123
12-19-2012, 11:09 PM
Next time maybe try some maple if you can find it, or alder wood. I have found that oak has a somewhat bitter taste from the tannins in it. Hickory is also very good, but around here it is pretty scarce. We just had a hardwood floor installed on one of our jobs and I now have a couple of large boxes of maple flooring scraps to smoke with. Going to do some venison jerky this coming weekend.
That's why I peel it first - keeps the bitter out. You're right about hickory and maple.....waiting on the next tropical storm to stock up.:whistling:
jfeatherjohn
12-19-2012, 11:27 PM
That is excellent...it could easily be done in a campground.
Gives me yet another motivation to get out there fishing.
pete lynch
12-20-2012, 05:33 AM
Now I have yet another reason to buy more of those $0.99 2" spring clamps from home depot. ;) (see third from last pic) I buy one every time I go there.
gryffynklm
12-20-2012, 07:28 AM
Crash, great improvised smoker. You have been channeling your inner buccaneer.
intothenew
12-20-2012, 07:40 AM
I don't have one of those fancy schmancy fire pits.
http://photos.smugmug.com/photos/i-TsX9xgK/0/XL/i-TsX9xgK-XL.jpg
You can't dig anywhere here without hitting rocks and roots.
http://photos.smugmug.com/photos/i-n3LLqqk/0/X2/i-n3LLqqk-X2.jpg
http://photos.smugmug.com/photos/i-7bJ9RJg/0/L/i-7bJ9RJg-L.jpg
http://photos.smugmug.com/photos/i-DbKbw5r/0/L/i-DbKbw5r-L.jpg
Let's fire this baby up
http://photos.smugmug.com/photos/i-nts3Zmf/0/L/i-nts3Zmf-L.jpg
http://photos.smugmug.com/photos/i-69sKztc/0/L/i-69sKztc-L.jpg
http://photos.smugmug.com/photos/i-GtKWH8w/0/L/i-GtKWH8w-L.jpg
Load the fire box
http://photos.smugmug.com/photos/i-dXZvFQN/0/XL/i-dXZvFQN-XL.jpg
And shove the flame in.
http://photos.smugmug.com/photos/i-dXzn4nj/0/XL/i-dXzn4nj-XL.jpg
Build a tri-pod
http://photos.smugmug.com/photos/i-sKtc4Rb/0/L/i-sKtc4Rb-L.jpg
Cover with bough
http://photos.smugmug.com/photos/i-dD9F4qr/0/XL/i-dD9F4qr-XL.jpg
Plug the intake
http://photos.smugmug.com/photos/i-S4bnXVW/0/XL/i-S4bnXVW-XL.jpg
And hang the goodies
http://photos.smugmug.com/photos/i-cB2KXb3/0/XL/i-cB2KXb3-XL.jpg
http://photos.smugmug.com/photos/i-Zdxgrsx/0/L/i-Zdxgrsx-L.jpg
It also served as an annealing furnace for my bow saw handle.
http://photos.smugmug.com/photos/i-KQWj4n7/1/XL/i-KQWj4n7-XL.jpg
crashdive123
12-20-2012, 09:10 AM
I don't have one of those fancy schmancy fire pits.
Neither did I until.......http://www.wilderness-survival.net/forums/showthread.php?17572-My-Chiminea-Died&highlight=chiminea
Alas - the hazards of small yard, residential living.
coaldust
12-20-2012, 12:00 PM
When I lived in Jacksonvilel, the Marine squadran my dad worked with would dig a couple of Gi cans full of oysters and smoke them. Great eating other than raw.
Dropy
12-20-2012, 06:34 PM
looks DARN GOOD!!!!
Jimmyq
12-20-2012, 11:50 PM
My inlaws have a retail bought aluminum rig and a garbage can setup. They make sausage and smoke it, get salmon from the local indian band and sometimes they do jerky too. I haven't helped yet but perhaps next summer. I got a pile of cherry trunk wood a number of weeks ago (20 ish pieces about 60+ lbs ) and dropped it off for them to cure, we plan on using it when its ready.
payne
01-05-2013, 04:45 AM
A few questions:
- Is there an ideal air circulation value? Or the more sealed in while having enough air to maintain the fire, the better?
- Why remove bark from the wood you use to smoke?
- What is the temperature we are looking at here? Just a warm 20C?
- How do you prepare the meat before smoking it? How thin must it be? Any pre-rinse?
intothenew
01-05-2013, 07:27 AM
A few questions:
- Is there an ideal air circulation value? Or the more sealed in while having enough air to maintain the fire, the better?
Totally enclosed would likely be optimal considering your current temps, short the fact of allowing enough draft for the fire to smolder.
- Why remove bark from the wood you use to smoke?
Taste, bark and some wood for that matter, will give a bad/bitter taste.
- What is the temperature we are looking at here? Just a warm 20C?
The official answer is to always bring meat to 160 degree F internal. wink, wink.
- How do you prepare the meat before smoking it? How thin must it be? Any pre-rinse?
3-6mm is what seems to work for me. A marinade/dry rub is up to you. Salt and pepper will help in preservation. If you smoke it, you are adding acidity as the preservative. If you are only going to dehydrate it (in a dehydrator, in the oven, racked over a stove) without smoke, you do need to add a preservative (salt, pepper, lemon juice, vinegar, liquid smoke, etc, or some combination)
crashdive123
01-05-2013, 07:45 AM
A few questions:
- Is there an ideal air circulation value? Or the more sealed in while having enough air to maintain the fire, the better?
- Why remove bark from the wood you use to smoke?
- What is the temperature we are looking at here? Just a warm 20C?
- How do you prepare the meat before smoking it? How thin must it be? Any pre-rinse?
In addition to what ITW responded with.....
1. With the tarp and a good bed of coals I had it sealed up pretty good. I was prepared to open the flap on the tarp to allow some air flow if needed, but did not need to do so.
2. As ITW responed - the bark imparts a very bitter flavoring IMO. I would also avoid any resinous woods.
3. I did not check the temperature. I did not want to cook the meat just smoke it so used my hand as a guide. I could keep my hand at the "smoking" level indefinitely. That was my thermometer.
4. I did marinate the meat, but it is not necessary. In the field I would just use a dry rub as ITW posted.
mountainmark
01-05-2013, 02:43 PM
Wow, good set ups Crash and intothenew. My brother made me a smoker a few years ago. I should take some pictures, but it is basically a dog house looking box with a pipe that leads about twenty feet away to an old stove. The box has a chimney and refridgerator grates that slide in.
payne
01-05-2013, 02:46 PM
- What is a "dry rub"?
- Avoid resinous wood heh? Any rule of thumb to identify such woods aside from resin on the trunk?
- Smoking meat without actually cooking it makes it safe to eat?
crashdive123
01-05-2013, 04:16 PM
- What is a "dry rub"?
- Avoid resinous wood heh? Any rule of thumb to identify such woods aside from resin on the trunk?
- Smoking meat without actually cooking it makes it safe to eat?
Dry rub is a mixture of (really whatever you want to use) spice and herbs that are rubbed (literally) into the meat (instead of just sprinkling).
Not familiar with your area, but for my area it would be the pines. The resin in it is great for lighting fires (fatwood) but gives food a turpentine taste. It's OK to use it for your coal bed, just not your green wood for smoke.
Yes. Keep in mind that there is some heat - but not very much. Depending on the thickness of the meat (I would recommend thin slices) along with the type of meat and moisture content you may be smoking it for 10 -12 hours to preserve it.
JPGreco
01-07-2013, 12:37 AM
If any of you guys go the cheap garbage can route for a smoker, make sure you burn a very hot fire in it before using it as a smoker. You want the can glowing. Reason being is it will vaporize some of the harmful metals that are used as coatings.
Terracotta works well too, without any worries of chemicals (assuming its not painted or anything)
Psalm25
01-07-2013, 06:14 PM
8694
I built a smoker a couple summers ago out of plywood. I was thinking it would burn down but it turned out much better then expected, never let me down. Next summer I am going to try making one from straw and clay. I don't have a pic of the smoker handy, but I have one of the first batch of meat I smoked
your_comforting_company
01-08-2013, 07:32 AM
General rules for jerking meat, 1/8 to 1/4" thick slices. Colder smoke is better. When possible use hardwoods that are well aged / seasoned. Avoid bitter woods, like persimmon (we made a mistake a few weeks ago with persimmon!). Consider all pine family woods to be resinous.
The thinner the slices, the shorter the jerking times.
Cooked meat will spoil and make you sick. Raw meat will not. This is why we call it "jerking" and not cooking. Jerky is raw meat that has been preserved.
Green woods tend to have saps that will not only make your container sticky on the inside, sometimes the saps impart bitter flavors, depending on the wood.
Sweet woods, like citrus, will impart different flavors. Persimmon is a fruit that will dry your mouth out from the astringent saps. Hardwoods tend to burn and provide good coal bed. Older more rotten wood will smoke and smolder, rather than burn.
One suggestion I might add: keep a container of water handy for flame ups. you can sprinkle some water on the flames, just enough to subdue them. Don't add a lot of water, or you'll be adding moisture back to the meat through the steam.
intothenew
01-08-2013, 08:25 AM
I am not sure I understand you YCC.
I typically do not cook meat before drying or smoking. Although, on occasion, I will dehydrate leftover meat. Turkey in particular, pork is consumed in the next couple of days even after drying, and beef. Venison is always frozen for at least 30 days prior, cooking makes it too dry and tough least ways with my methods.
At least one of my dehydration books recommends cooking all meats to 160 degree F, and many other articles/methods do the same.
Again, I do not typically cook it beforehand but have never been sick as a consequence.
Psalm25
01-08-2013, 10:50 AM
I am not sure I understand you YCC.
I typically do not cook meat before drying or smoking. Although, on occasion, I will dehydrate leftover meat. Turkey in particular, pork is consumed in the next couple of days even after drying, and beef. Venison is always frozen for at least 30 days prior, cooking makes it too dry and tough least ways with my methods.
At least one of my dehydration books recommends cooking all meats to 160 degree F, and many other articles/methods do the same.
Again, I do not typically cook it beforehand but have never been sick as a consequence.
I have never cooked the meat before smoking ether... but I guess it goes by the taste of who ever is cooking and eating it. I like my jerky chewy, like the texture one would get using a food dehydrator... the dehydrator does not cook the meat, it just takes out the moisture. When I smoke the meat over a small bed of coals and wood I try to keep the temp right around 150-160deg. I don't want it cooked, I just want the moisture out. When I smoke ribs, brisket ect I bring up the heat between 160-170deg. 160deg and over will kill all bacteria in the meat.
re-reading the post I believe ycc is saying if you smoke the meat it will not go bad after a short time, as it does when you cook it
crashdive123
01-08-2013, 12:56 PM
ITW - IMO he was saying that smoked meat will have a longer shelf life than cooked meat. I don't think he was saying you can't smoke/dehydrate cooked meat.
your_comforting_company
01-09-2013, 08:40 AM
Crash is right. You can cook it and then smoke it, but it still will not last as long as raw meat that has been jerked (not cooked). That info is taken from two different primitive skills and lifeways books.
Another general rule is that you should be able to hold your hand indefinitely, on the drying rack, as Crash did for his heat test. you want smoke, not heat.
I'm not a cook, at all, so I can't say whether 160 degrees will cook the meat or not, but we have jerked raw venison that stayed in the pantry in a ziplock bag for over a year and it never molded or turned, and did not make me sick when I ate it. I have not tried this with cooked meat, well... because my books say not to cook it!
Psalm25
01-09-2013, 12:51 PM
When I first started smoking meat I was paranoid about bacteria so I cooked the meat first. I found it made the meat brittle, ended up throwing it out. I find to get the perfect jerky texture the meat should be smoked raw at the lowest heat possible. Rule of thumb for killing bacteria is 160 degrees and I usually smoke it at that temp because my kids eat it too. But I have smoked it at 110 deg and it turned out even better. I agree YCC, it will keep a long time (never tested how long) as long as there is no moisture and salt is used (or any kind of meat cure) It is the moisture that causes meat to go bad, but if the meat is not totally dry the cure helps a lot.
your_comforting_company
01-13-2013, 10:13 AM
I got some of those jerky kits for christmas and I wondered what the "cure" was. We (the wife and I) talked at length about adding preservatives to something that won't last that long anyway (because we eat it up!). Our dehydrator has a heat setting, and it seems like the instructions said 160, but I don't think it ever got that hot.
I finished carving up about 120 lbs of deer meat yesterday, some for jerky. I'll get some photos and do a comparison of cold smoke vs dehydrated at 160, NO CURE on either one, and see which one lasts longer.
In ancient times, the jerked meat was stored in special pouches, usually rawhide "pemmican pouches" that were saturated in fat and usually sealed with the same, to keep out moisture.
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Стам (http://partfamily.ru/shop/1047645)Ореш (http://partialmajorant.ru/shop/153283)Саве (http://quadrupleworm.ru/shop/153203)разн (http://qualitybooster.ru/shop/109854)Морс (http://quasimoney.ru/shop/504185)Char (http://quenchedspark.ru/shop/393082)Черк (http://quodrecuperet.ru/shop/123778)Oleg (http://rabbetledge.ru/shop/1025375)Velv (http://radialchaser.ru/shop/51157)Irin (http://radiationestimator.ru/shop/65794)Азар (http://railwaybridge.ru/shop/304948)Кочн (http://randomcoloration.ru/shop/470366)Came (http://rapidgrowth.ru/shop/520492)migh (http://rattlesnakemaster.ru/shop/125165)Clay (http://reachthroughregion.ru/shop/107156)
Rajn (http://readingmagnifier.ru/shop/79717)опер (http://rearchain.ru/shop/317824)Марк (http://recessioncone.ru/shop/444586)небл (http://recordedassignment.ru/shop/13696)*езн (http://rectifiersubstation.ru/shop/1045905)Jean (http://redemptionvalue.ru/shop/1057855)Clau (http://reducingflange.ru/shop/1065998)крас (http://referenceantigen.ru/shop/1691973)Jewe (http://regeneratedprotein.ru/shop/122363)Маре (http://reinvestmentplan.ru/shop/120406)Were (http://safedrilling.ru/shop/1259066)Аста (http://sagprofile.ru/shop/1033302)Тику (http://salestypelease.ru/shop/1063353)*удн (http://samplinginterval.ru/shop/1356465)Леви (http://satellitehydrology.ru/shop/1400379)
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yellowcab
12-21-2025, 07:42 AM
инфо (http://audiobookkeeper.ru)инфо (http://cottagenet.ru)инфо (http://eyesvision.ru)инфо (http://eyesvisions.com)инфо (http://factoringfee.ru)инфо (http://filmzones.ru)инфо (http://gadwall.ru)инфо (http://gaffertape.ru)инфо (http://gageboard.ru)инфо (http://gagrule.ru)инфо (http://gallduct.ru)инфо (http://galvanometric.ru)инфо (http://gangforeman.ru)инфо (http://gangwayplatform.ru)инфо (http://garbagechute.ru)
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yellowcab
12-21-2025, 07:43 AM
инфо (http://laterevent.ru)инфо (http://latrinesergeant.ru)инфо (http://layabout.ru)инфо (http://leadcoating.ru)инфо (http://leadingfirm.ru)инфо (http://learningcurve.ru)инфо (http://leaveword.ru)инфо (http://machinesensible.ru)инфо (http://magneticequator.ru)инфо (http://magnetotelluricfield.ru)инфо (http://mailinghouse.ru)инфо (http://majorconcern.ru)инфо (http://mammasdarling.ru)инфо (http://managerialstaff.ru)инфо (http://manipulatinghand.ru)
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инфо (http://tamecurve.ru)инфо (http://tapecorrection.ru)инфо (http://tappingchuck.ru)инфо (http://taskreasoning.ru)инфо (http://technicalgrade.ru)инфо (http://telangiectaticlipoma.ru)инфо (http://telescopicdamper.ru)инфо (http://temperateclimate.ru)инфо (http://temperedmeasure.ru)инфо (http://tenementbuilding.ru)tuchkas (http://tuchkas.ru/)инфо (http://ultramaficrock.ru)инфо (http://ultraviolettesting.ru)
yellowcab
03-20-2026, 11:32 AM
Вост (http://audiobookkeeper.ru/book/9679)109.2 (http://cottagenet.ru/plan/42)Repr (http://eyesvision.ru)Repr (http://eyesvisions.com/bates-medical-articles-writers-cramp)Иллю (http://factoringfee.ru/t/277321)Alfr (http://filmzones.ru/t/129224)Бога (http://gadwall.ru/t/129412)наро (http://gaffertape.ru/t/298300)Миха (http://gageboard.ru/t/279532)наук (http://gagrule.ru/t/15944)1866 (http://gallduct.ru/t/166480)Пеше (http://galvanometric.ru/t/68540)Tefa (http://gangforeman.ru/t/106331)Wind (http://gangwayplatform.ru/t/136571)Irwi (http://garbagechute.ru/t/296688)
1с67 (http://gardeningleave.ru/t/135952)Jame (http://gascautery.ru/t/130787)вход (http://gashbucket.ru/t/96097)Кита (http://gasreturn.ru/t/166475)Wind (http://gatedsweep.ru/t/177755)Pujm (http://gaugemodel.ru/t/492214)Долм (http://gaussianfilter.ru/t/443033)Tesc (http://gearpitchdiameter.ru/t/391324)Robe (http://geartreating.ru/t/328681)Dona (http://generalizedanalysis.ru/t/280109)Pons (http://generalprovisions.ru/t/291842)англ (http://geophysicalprobe.ru/t/300052)Aloe (http://geriatricnurse.ru/t/137410)Byly (http://getintoaflap.ru/t/138031)Doct (http://getthebounce.ru/t/136939)
Федо (http://habeascorpus.ru/t/284148)указ (http://habituate.ru/t/301181)Palm (http://hackedbolt.ru/t/69026)пове (http://hackworker.ru/t/298383)Соло (http://hadronicannihilation.ru/t/497276)Бело (http://haemagglutinin.ru/t/296751)Bril (http://hailsquall.ru/t/102673)обсл (http://hairysphere.ru/t/97022)Emil (http://halforderfringe.ru/t/293393)Lewi (http://halfsiblings.ru/t/490837)Бари (http://hallofresidence.ru/t/280763)Угри (http://haltstate.ru/t/284492)Арха (http://handcoding.ru/t/284061)Горя (http://handportedhead.ru/t/316905)BIND (http://handradar.ru/t/282500)
серт (http://handsfreetelephone.ru/t/120825)Spla (http://hangonpart.ru/t/16645)Depa (http://haphazardwinding.ru/t/66356)Серо (http://hardalloyteeth.ru/t/58768)*ббо (http://hardasiron.ru/t/46385)Arth (http://hardenedconcrete.ru/t/231175)Вивь (http://harmonicinteraction.ru/t/200499)Каза (http://hartlaubgoose.ru/t/107706)Mari (http://hatchholddown.ru/t/156388)реме (http://haveafinetime.ru/t/155218)ведр (http://hazardousatmosphere.ru/t/52122)Warm (http://headregulator.ru/t/143518)Афан (http://heartofgold.ru/t/155992)Luca (http://heatageingresistance.ru/t/125274)Unpl (http://heatinggas.ru/t/174094)
John (http://heavydutymetalcutting.ru/t/293626)ссыл (http://jacketedwall.ru/t/247491)Erns (http://japanesecedar.ru/t/290077)XIII (http://jibtypecrane.ru/t/242626)Flas (http://jobabandonment.ru/t/282457)наро (http://jobstress.ru/t/286849)Dona (http://jogformation.ru/t/295121)XVII (http://jointcapsule.ru/t/300875)Tran (http://jointsealingmaterial.ru/t/537601)Eido (http://journallubricator.ru/t/140285)серт (http://juicecatcher.ru/t/140469)граж (http://junctionofchannels.ru/t/248354)Firs (http://justiciablehomicide.ru/t/32036)Jane (http://juxtapositiontwin.ru/t/255541)Вино (http://kaposidisease.ru/t/29185)
Кара (http://keepagoodoffing.ru/t/250632)Пров (http://keepsmthinhand.ru/t/154414)Гофм (http://kentishglory.ru/t/193839)Need (http://kerbweight.ru/t/163631)Серб (http://kerrrotation.ru/t/252909)RADV (http://keymanassurance.ru/t/27175)Wind (http://keyserum.ru/t/162260)сере (http://kickplate.ru/t/155757)Shir (http://killthefattedcalf.ru/t/263878)Knoc (http://kilowattsecond.ru/t/196545)Lili (http://kingweakfish.ru/t/263866)жизн (http://kinozones.ru/film/9679)Karl (http://kleinbottle.ru/t/291723)Will (http://kneejoint.ru/t/253767)проф (http://knifesethouse.ru/t/265159)
Goth (http://knockonatom.ru/t/161989)Мосо (http://knowledgestate.ru/t/285151)3000 (http://kondoferromagnet.ru/t/156323)John (http://labeledgraph.ru/t/280387)Arts (http://laborracket.ru/t/156414)сере (http://labourearnings.ru/t/157413)Swar (http://labourleasing.ru/t/172815)Dino (http://laburnumtree.ru/t/296914)Shan (http://lacingcourse.ru/t/262304)Pete (http://lacrimalpoint.ru/t/290323)Judi (http://lactogenicfactor.ru/t/262205)Дубр (http://lacunarycoefficient.ru/t/80489)Bonu (http://ladletreatediron.ru/t/68113)Care (http://laggingload.ru/t/79634)Голе (http://laissezaller.ru/t/70085)
Fred (http://lambdatransition.ru/t/65402)внеш (http://laminatedmaterial.ru/t/53296)Wata (http://lammasshoot.ru/t/175404)REIK (http://lamphouse.ru/t/169479)mpeg (http://lancecorporal.ru/t/78604)Само (http://lancingdie.ru/t/66987)Слэт (http://landingdoor.ru/t/54196)Jewe (http://landmarksensor.ru/t/167587)Ново (http://landreform.ru/t/199455)Some (http://landuseratio.ru/t/133062)Pedr (http://languagelaboratory.ru/t/173521)клей (http://largeheart.ru/shop/1162106)черн (http://lasercalibration.ru/shop/1536696)Eplu (http://laserlens.ru/lase_zakaz/1079)инте (http://laserpulse.ru/shop/591209)
yellowcab
03-20-2026, 11:33 AM
дням (http://laterevent.ru/shop/1178979)Irit (http://latrinesergeant.ru/shop/452130)Swad (http://layabout.ru/shop/599958)java (http://leadcoating.ru/shop/600880)жизн (http://leadingfirm.ru/shop/108299)Иллю (http://learningcurve.ru/shop/466618)Book (http://leaveword.ru/shop/794369)2212 (http://machinesensible.ru/shop/305752)1300 (http://magneticequator.ru/shop/609560)Арти (http://magnetotelluricfield.ru/shop/447275)авто (http://mailinghouse.ru/shop/269548)М-51 (http://majorconcern.ru/shop/671123)наст (http://mammasdarling.ru/shop/670953)ARAG (http://managerialstaff.ru/shop/612688)льго (http://manipulatinghand.ru/shop/1174897)
Skyn (http://manualchoke.ru/shop/1040484)будд (http://medinfobooks.ru/book/2963)trac (http://mp3lists.ru/item/9679)Макс (http://nameresolution.ru/shop/1151222)Vali (http://naphtheneseries.ru/shop/574438)Мура (http://narrowmouthed.ru/shop/462104)крас (http://nationalcensus.ru/shop/1056133)стил (http://naturalfunctor.ru/shop/576619)Elit (http://navelseed.ru/shop/103285)Puzz (http://neatplaster.ru/shop/455790)Wind (http://necroticcaries.ru/shop/182023)wwwr (http://negativefibration.ru/shop/639775)Wind (http://neighbouringrights.ru/shop/643849)чело (http://objectmodule.ru/shop/470746)Sens (http://observationballoon.ru/shop/446478)
upet (http://obstructivepatent.ru/shop/457503)серт (http://oceanmining.ru/shop/458523)Pedi (http://octupolephonon.ru/shop/571356)Обер (http://offlinesystem.ru/shop/149602)Дани (http://offsetholder.ru/shop/203612)Тать (http://olibanumresinoid.ru/shop/150985)Wind (http://onesticket.ru/shop/581381)Лит* (http://packedspheres.ru/shop/583652)*осс (http://pagingterminal.ru/shop/685461)Лит* (http://palatinebones.ru/shop/684930)Your (http://palmberry.ru/shop/689661)Dirt (http://papercoating.ru/shop/584831)Сухо (http://paraconvexgroup.ru/shop/690290)студ (http://parasolmonoplane.ru/shop/1171964)(*оз (http://parkingbrake.ru/shop/1171937)
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