sirwriter
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Located down in the lower part of Louisiana, too high up for floods.
I use an Oklahoma Joe with right side wood box for smoking.
Temps are controlled the hard way: Damper and stack lid.
I use a digital meat thermometer with a cable, rigged to light and
sound for low and high heat set points. (sometimes at 2 in the morning
I nod off).
My smoker is located in a corner of the back porch out of the
wind, with a TV and Roku,small fridge (ice, beer, cokes, cheese, etc).
I have five kinds of wood sawed up and a wood soaker for
round chunks, and lump charcoal. There's a 2 burner propane stove
and a small charcoal grill. There's also a 12 ga long barrel goose gun
that holds 3 rounds for nosy critters when the smells get too good.
I use an Oklahoma Joe with right side wood box for smoking.
Temps are controlled the hard way: Damper and stack lid.
I use a digital meat thermometer with a cable, rigged to light and
sound for low and high heat set points. (sometimes at 2 in the morning
I nod off).
My smoker is located in a corner of the back porch out of the
wind, with a TV and Roku,small fridge (ice, beer, cokes, cheese, etc).
I have five kinds of wood sawed up and a wood soaker for
round chunks, and lump charcoal. There's a 2 burner propane stove
and a small charcoal grill. There's also a 12 ga long barrel goose gun
that holds 3 rounds for nosy critters when the smells get too good.
