- Jul 6, 2015
- 2
- 10
And so Im the New Jack...
I have this New small Smoker and My biggest dilema is keeping the smokeing chamber at 200.225...
Im all over the place using mesquite chips logs chunks..but after 9 hours smoking a brisket it was ready for slicing..no it didnt shred but it taste good but honestly from 1_10.. it was a 5
Help help help