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Recent content by UGAsmokin
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If your smoking half chickens I'd go 250 for 90 minutes. The amount of meat you have on the smoker will increase all smoking times. Butts 225 for 12 hours.
Since smoking takes quite a bit of time and effort I am looking to buy a good vacuum sealer to freeze smoked meats. Can anyone offer any suggestions? Not looking to buy the highest priced one but one that will do a good job that won't break the bank. Thanks for your input.
Had an MES and heat element burned out after about 10 smokes. CS was horrible. Took the damn thing to the dump and relished throwing it away. Since than I've also had horrible service from Charbroil/OKJ. They are very nice on the phone and will promise the world. After I called back about 10...
Count me in on those that don't like any other heat source other than charcoal/wood. If you enjoy smoking and enjoy the work involved the bark and taste of a good offset smoker just can't be beat. I'd recommend the reverse flow for temp control. No hot spots. Add a pan of water and you're set.
IMO the MES has a horrible design to insert wood. Doesn't hold much at all and takes up way too much time refilling the tiny smoke chamber. Bought an offset OKJ and now I'm hooked.