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Cherry is my fav for open fire cooking and shorter cooks. For longer cooks I prefer a blend of oak and cherry. It does burn faster and with a lighter smoke profile, ie because it burns quicker it’s usually easier to have more constant TBS.
As far as tone one can taste…. Mesquite and hickory...
Yup that is exactly what and air fryer does. It’s basically a convection roast function……. We just got our new trailer so haven’t had that much time to test everything out…. We are going out for almost a full week but will basically be dry camping…..so the test will wait till later….im excited...
https://www.smokingmeatforums.com/threads/33-gallon-build-with-vertical-cabinet-aka-the-copper-pot.268790/
oh here you go…..if you call my wife she would sell it to ya….and I would be the grown man curled up crying in the corner as it would leave…..lol.
The Recteq 1250 at our house gets used...
This should work, I used to cook a ton of them….marinaded then hot and fast to MR thin slice….. the above should make a nice din din!
Sliced & sautéed onions & peppers are a good side!
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