- Apr 4, 2008
- 7
- 10
I probably know just enough about this to be a health-hazard! My name's Rob- live here in Des Moines, Iowa, and have been using my offset heat source smoker (I can't even remember the brand right now!) for about a year.
I've had some pretty good results with it lately but know I can do better. Many of the books I've read talk more about preparing the meats than the smoke source itself, so I'm weakest there. Anything beyond the 180-225 degree heat until the meat's falling-apart tender is new ground for me. I may catch a good smoky flavor sometime, others it comes out like its spent 4 hours in the oven!
Hopefully that serves as an intor- this looks like a terrific site. I'm looking forward to improving life around dinner-time!
Thanks,
Rob
I've had some pretty good results with it lately but know I can do better. Many of the books I've read talk more about preparing the meats than the smoke source itself, so I'm weakest there. Anything beyond the 180-225 degree heat until the meat's falling-apart tender is new ground for me. I may catch a good smoky flavor sometime, others it comes out like its spent 4 hours in the oven!
Hopefully that serves as an intor- this looks like a terrific site. I'm looking forward to improving life around dinner-time!
Thanks,
Rob