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Recent content by snowaviation
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You guys may already know about this, but on my first chicken smoke my fire started to go out so to speed up the process of getting the smoker back up to temp I added Fatwood sticks. Natural wood right? Should work great right?
Don't ever do that.
Yech, bleck, patooey, bad chicken.
My supervisor at work is a Smokeaholic and I got the bug from him, in the interest of starting a new "hobby" off for cheap...I went the really cheap route.
I have a Brinkman "Smoke "N Grill" I got from Home Depot ($49), I have added a thermometer ($8) and a Maverick remote thermometer ($24). So...
For what it's worth, I've had one for a few months now. It works great for what it does, which is tell you the temperature
of your meat remotely. It has some alarms and such that work fine and the range is not bad, but as many have said
about dual temp monitors... well, I still have to walk...