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Here's what I was gunning for. My wife and daughter are Japanese, so I was hoping to come up with something they might be interested in.
Smoked pork, Durkee's fried onions, cabbage, Alabama white sauce (Bob Gibson's via Meathead Goldwyn)
Here in Japan, houses are right up next to each other, so when I smoke, I have to take my neighbors and their laundry into consideration. All things being equal, I'd prefer to use charcoal, but using gas makes me a better neighbor. When smoking pork butt, I'll often smoke until I hit the...
The only time I use Kingsford briquettes in the ECB is when I'm using it as a grill. They produce way too much ash to use in a smoke. If I'm smoking, I either use lump charcoal of gas, or sometimes both.
That chicken looks tasty, btw. For some reason, I can't find bone-in leq quarters at any...
I don't think this is necessarily the case. What comes in through the intake vent is air, not smoke. The amount of smoke produced isn't necessarily the amount of air that comes in. In addition, gases do not have a defined volume, so principles that apply to solids or liquids may not apply to...
On Friday, I tried smoking some cheddar for the first time. The neighbors had their laundry hanging outside, so I had to bring the smoker out to the parking lot. Unfortunately, I wasn't able to monitor the process closely, temps got out of hand, and several of the pieces melted.
I didn't get...
I've got neighbors above me that I need to worry about as well. Not sure whether this applies to your situation, but with my ECB, thick (white) smoke is usually a result of the fire not getting enough oxygen.
My cotton rope method isn't working as well as it had been. The rope has lost a lot of its flexibility, and gaps are starting to open up.
Amazon Japan sells gasket rope, but only in 1-meter lengths, and the ECB's circumference is something like 1.4m,
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