Fired up the old frigidaire smoker last Saturday, used lump charcoal in the bottom pan just above the electric element. Used the electric element just to get smoker up to 210 then unplugged. Once the coals were going, placed well soaked hickory, mesquite and apple on them and smoked the ribs using the 3-2-1 method, misted every hour with apple juice. Well the aftermath looked like a flock of buzzards had been at the table. Am looking forward to making some great deer sausage in this baby come winter.
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8/9/05 at 12:17pm