Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Ok, sounds like a plan. I think I know what to do with the flavor - now I just have to find the time to get a whole packer on the smoker!
Thanks for the advice....
-Chak
I've had the smoker for about 11 months - and done a lot with it. I'm pretty proud of my butts :) Ribs and chicken have been tasty.
Shortly after I got the smoker I tried a very small flat - it came out way too smokey and dry. Not very tasty. ...
Chugging along - low and slow :) Smoker @ 243 (just removed potato's to eat and hold us over) and the meat is @ 187. Hoping it breaks out soon and finishes up.....
PS: I love smoked potato's!!!
-Chak
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.