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Greetings from NJ
Dominic, for parties I like to brine chicken legs for four hours and then wrap each drumstick with a slice of bacon. Next I smoke for 3 hours, then transfer to an aluminum pan and baste with BBQ sauce and cover. I either do another couple of hours in the smoker or on a grill. I've done the... -
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That was me actually, but then I found myself hanging out around the smoker with nothing to do... I also wanted more capacity as I tend to use my food saver to freeze pulled pork and ribs. I also smoke ground pork for various recipes while I smoke the shoulders, the electric smoker was lagging... -
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New to the forum
I've been smoking meats and cheese for about 3 years. I recently graduated from my trusty Bladley electric smoker to a smoke hollow PS400. I've had a lot of trial and error, but am consistent now with pork shoulders, ribs, chicken, and turkey. As one who leans towards the thinking of a... -
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