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Recent content by rdownergarage
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Sweet Nice Job... looks great, I would live a setup like that.. nice pics and hope it works as good as it looks.. but remember don't judge a book by it's cover... HOWS IT WORK??? to me it looks like it would work WICKED PISSA... that's a New England saying for AWESOME... thanks for the pics and...
I always have the exhaust vent 1/2 way while cooking and the air inlet 1/4 open. and never had an issue. I hope this helps. I smoke meats all the time. as a matter of fact within the next few weeks I will be smoking a 20lbs turkey.. yummy..
I used propane on a side by side smoker. I have used charcoal for almost 2 years. sense I have converted to propane the heat Is super easy to control and the cook time got cut in half. I love the propane temp control over charcoal. charcoal is very hard to maintain temps. plus are more pron-ed...
I have smoked a few whole chickens. the best wood to use is apple. wow it is delicious.. 1 thing you may want to keep in mind, apple wood tends to blacken the meat. this is normal with apple wood. yummy. I even diced up a few apples and stuffed the chicken with them.
ok this past weekend i smoked with birch ( seasoned ) and i debarked it. it was with chicken, and yummy it had a slight maple taste with a bit blackened color. sorry no pics. plus its all eaten up. again yummy. thank you all for your input it helped. ( no green birch ) haha next time ( will be...
ok thank you Kusinskij. now i know im being a pain! but can it be use green and if not how do i season it because birch gets real moshy sitting around.
i was told birch wood is good to use as a smoking wood? has anyone ever used it and is it safe? from what i hear it gives a light maple taste to the meat. i live in N.H. so i have a crap load of them in my back yard. also using the green or should i season them? ANY INFO would be great..
thank...