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Recent content by asfastasitgets
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Having again re-read the OP, I'm left with a question.
What size is a 'small log' and what size is a 'large log'? The answer to this question could well resolve the issue altogether. :) lol
COS=cheap offset smoker.
I agree about not confusing the thread with other types of smokers. I've been rocking my COS for 4 years now. From trial and error, I stand by the method I mentioned in my earlier post.
And as mentioned above, as long as the fire is actively burning (small fire is the...
I start with a base of 15-20 briquettes of charcoal for 2 main reasons. It's a hassle free way to get the fire started, and I don't have a supply of wood that's free, so I don't want to use a lot of my cooking wood to start fires. :) If I had land with lots of trees on it, I'd probably never buy...
Chicken or pork. Pieces of chicken if they're cheaper (leg quarters are regularly 59 cents a pound around here). First couple runs, do something cheap; that way if it doesn't turn out well, you haven't killed $40 or more worth of meat. Once you get to know your setup and how it runs, move on to...
Low temp. Finish those. :) Crisps the skin, but requires vigilance.
If it comes off the smoker at a 'done' IT, broil. If the wind blows out your fire, 375 degree oven. Just watch it, and use a thermometer.
I injected mine with seasoned clarified butter. 5 sticks worth. lol
Season to your own taste (and whoever you're feeding). Mine was mostly Cavendar's Greek Seasoning and generic 'Poultry seasoning'.
Clarify your butter, or the bird will do it for you, and it's disturbing to people that don't...