I was reading DUTCH'S view on cuts of meats and would like to know how would he or anyone for that matter smoke a 4lb. London broil?and at what temp. should the smoker hold.I have been having problems keeping the temp. up in the 150 to 200 F. range.Also,keeping the smoke going it just dies on me.I use a Brinkmann Smoke and grill charcoal.
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5/27/08 at 8:55pm