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Recent content by kfactor
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Am looking to build a new smoker right now I have a side fire box and want to switch to a cabinet style door with reverse flow . I was just wondering how do ppl like the cabinet style door over the flip up and is it worth doing the reverse flow ?
I always do one hour on the rack / one hour wrapped /one hour unwrapped and cook till meat is pulling away from bone and spray with apple juice every hour at 315 to 320 temp to
I have a side fire box smoker that I made it seems like I get a the black soot on my ribs and what ever I make . Is there a way to not get that on the food ?
I want to try some jerkey this weekend for the second time first time was horrible . What cut of meat do u guys use and what temp I have a side fire box smoker
]No I don't mind at all they are 1/2 think u's that are 3 1/2 w x 4" tall they were just laying around in my garage and they worked perfect for hinges and they also work perfect for a door stop too and thanks for the link that helped out alot