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OK here is some pics. I think it turned out good for mu first one I will do some things different next time though. Not real sure why the cheese did not melt but it was still good.
Been wanting to do a fattie since I found this site and today is the day. Angus ground sirloin with fire roasted green chili's and colby jack cheese seasoned with my homemade rub and homemade BBQ sauce.
So lets say I was to build the smoke house from pine 36" wide 48" tall and 18" deep using a propane heat source and lined with aluminium flashing. Would this in theory be sufficient?
Thanks,
-Dave
I have been looking at these little smoke houses with much envy and I am really considering building one. My question is I see mostly sausage and bacon can you do ribs, pulled pork and stuff like that?
Here is a pic of the jerky I got going today. I have done lots of jerky in the dehydrator but this is the first in the smoker. I am using a Brinkman charcoal smoker that I have converted to propane.
Hello all, just wanted to hey, I am new to this forum and pretty new to smoking meat. Though I have been cooking and grilling for years just recently starting bbq due to the fact I moved from the south to AZ and its hard to find good bbq around here. This seems like a great site with out a lot...
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