Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Lot of sites in this post
http://www.smokingmeatforums.com/for...ead.php?t=2536
I also found this for you
http://books.google.com/books?id=Nx8...0H_M#PPA193,M1
Hope this helps
That's why you have to go by temps, not times. Remember every piece of meat will also be different. I had a brisket flat plateau for 4hrs my last smoke. Don't try to up the smoker temps to bring it out of it, just let it go and it will be done when it's done, no certain time
Welcome to the SMF, do your research, pick out a smoker and I see no problem to be going in a month, just remember it's a learning process so don't get disappointed, start with some forgiving meats first, Butts etc.
My unit from Nam has a Yahoo E-Mail Group, if you send an E-Mail it goes
out to all the other members. Most of them come from there. I get 50 or
60 E-Mails a day from the group
SUBJECT: BREEDING BULLS
My wife and I went to the rodeo and one of the first exhibits we stopped at was the breeding bulls. We went up to the first pen and there was a sign attached that said,* THIS BULL MATED 50 TIMES LAST YEAR.*
My wife playfully nudged me in the ribs and said, 'He...
Howard had felt guilty all day long. No matter how much he tried to forget about it, he couldn't. The guilt and sense of betrayal was overwhelming.
But every once in a while he'd hear that small inner voice trying to reassure him, "Howard. Don't worry about it. You aren't...