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Recent content by sgilbert2
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I am having the same problem with my Master Forge - interested in the answer. Do you open the bottom vents? I closed them hoping more heat would stay in the box.
Hi,
The brisket I have (from Costco) does not have a fat cap. What do you think about putting strips of bacon on top during the smoke to replace fat cap and add flavor?
Thanks in advance.
I understand that after 2 hours the turkey will have absorbed all the delicate smoke flavor you want. What do you think about smoking for 2 hours and then finish in the electric indoor oven, 1/2 the remaining time covered with foil and 1/2 the remaining time uncovered to re-crisp the skin?