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I have a Weber performer (gift from my newborn daughter for papas day ) and have done some of my best smokes on her. the technique is rather time consuming but the results make it worthwhile. You don't want to use too many coals first off, if you have some coal baskets (little half circle...
hey there jrbruin welcome to the forums! Where in cali you at?
I think any fireplace supply store should sell the gasket you are looking for, or maybe a barbeques galore if you can find one. for temp control you may want to make sure your thermometer is calibrated right, also you can add...
ah I see, well with the convection current running around in the smoker, I would venture to say that thermal variances will be minimal wherever you put your probe as the air and smoke will be moving at a higher rate than traditional methods...wow I geeked up that statement didn't I?
Filling the smoke box repeatedly is more or less a matter of taste. you may have to experiment with it. Some people say that you should reload 3 times for the best smoke flavor without overpowering the other flavors. But, like I said before, its a matter of taste. You'll have to figure out how...
I was wondering if anybody had any tips on keeping dry chunks from flaring up while smoking. Right now I just place the chunks right on top of the coals and let em do their thing, problem is, when the wood gets going...it keeps going and it's near impossible for me to keep the flames down...
I don't soak my chuncks for the same reason as geek had mentioned, they don't soak up enough water. I set them dry directly on the coals and when they get going good I'll set em off to the side of the coals to prevent flare ups. I use a water pan to keep humidity up and also to help regulate...
hmm...elaborate on this fan you speak of. where would one put it? how do you keep the bearings from sticking after the smoke builds up on it? How is it wired in there and how safe is running wires through a smoker?
To the best of my knowlege, pulled pork almost universally comes from the butt (shoulder). Out of the butt portion of the pig there is the boston butt and the picknick shoulder...not sure of any difference...probably a regional thing like trach/garbage, dinner/supper, or pop/soda. I haven't...
I have a neighbor that I bug every time I see him to join the forums as he is just getting into smoking as well...unless he joined already... not sure. anyhow, depending on how far folks are willing to drive, finding a location for a gathering may be a little difficult.
Being in the Marine Taxi Service (Gator Navy), I couldn't agree with you more smokin'...thing is, some idiot in their infinite wisdom decided to not allow sailors to drink regularly while underway. so we have to make due with coffee.
Great joke BTW
all I have to add is:
4. Sail in circles...
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