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Recent content by fatbutchiks
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Hey guys, good day to all! I'd like to ask the smoking vets here if anyone has actually tried immersing your meat in marinade, smoking it the next day and then confit it for about a week before resmoking it or heating it up again through the grill.
My questions are, Is there any degradation in...
Hey guys,
Im putting up a restaurant, nothing big just a small 30 seater for people to ome hang out and enjoy a few beers. I'll also be serving a few smoked dishes like marinated chicken, pork belly and sausages as well as grilling burgers and baking mussels.
Thing is, i want to eliminate...
hey Mule69,
How do you mean by oiling the inside? As in get a basting brush, dunk it in vegetable oil and just go to town? is that after or before i light a bonfire in that big bastard?
Wow.... I did not know that. But how about those Weber kettles and smokey mountains, don't they have a high temp coating to insulate heat and not let it out?