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The smoke in the garage is do to not enough pipe out side of your chimny it shoud be at least 2 ft above your roof top to draw the smoke out of the unit. Just like a wood burner in your home . It works for me anyway...
Jeff phillips Smoking Meat is also a good book alot of great I tested recipes in it ...Steven Raichlen Best Ribs Ever is also a good smokin book..I recived a new book for X Mas its lookin good too America's Best BBQ alot of good lookin smokin in there ...Ardie A. Davis And Chef Paul Kirk ...
My baby is at the heated storage Fast a sleep with a battery tender keepin her up to par ,Ya never know when It'll be 50 deg or better in Michigan ,just to jump on fer a couple hr winter ride ,dont ya know...best smokin wishes to you all....
I smoke my cheezes for about 4 pluss hrs with oak and cherry with of course a amnps and let it age over night in loosely fitting baggy in cooler temp below 55 .. then vac seal for at least 2 to 3 weeks OHhhhhho so good...Happy Smokin Yall
Last year we smoked a whole hind leg at opening day dinner , didnt hang long enough to even get cold .. Ohhhh os good , green oak on a double barrel 55 gal drum Yummmmm