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Recent content by oldeboone
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Tried the Canadian Bacon and dried beef (I used venison). Both came out SUPER. This has been one of my best smokes, and I'm at it a few years. Thank you Bear, you have taught me a lot. Ernie
No problem whatsoever with the Bear's method. The IT seemed to rise somewhat rapidly near the end, and I didn't check soon enough. Not quite krispy kritters, but definitely over done. Ernie
Can't seem to find the proper place to do it, But I need to holler at Jeff and inform him of an E-mail change. I'm missing my newsletters. I am [email protected] Ernie
Some time ago I remember reading a maximum temperature to avoid burning sugar in marinades/sauces, but have forgotten what it is. Can someone enlighten me ??? Boone
My Brinkmann is probably 30 years old. I cooked the original element ( spilled water on it) and bought a conversion element for a charcoal smoker. Mine will maintain at 240 with ambient temp of 70. I do not use lava rocks. As an experiment I put an old cast iron skillet in with holes drilled...