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.
One of my favorites is a toasted bun with a couple inches of warm thin sliced beef topped off with a couple inches of warm pastrami, shredded lettuce tomato and horseradish.
I'm probably breaking the rules, but mine is in the garage. When the smoker is on the door goes up at least a little, venting it out the side wall through a fan is on the to do list. So far I have had good luck with temps in Iowa. I think I would definitely try to build a cover or use a porch...
I've only done a handfull of birds so far on the mes, but I oil them up good and crank the temp. When you get close to finish temp on the birds use the grill, broiler, oven or fryer-really good for wings. Oh and make sure you have your vent all the way open.
Ryno
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.