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About the only time I use water is with chicken drumsticks. The skin pulls back and the meat gets a bit tough without.
We eat a lot of yardbird here. LOL
JD
Hi JJ,
Smoked bourbon is fun, isn't it. 128515
I split 1.75 of Jim Beam and borrowed a smoking gun. Added smoke to both bottles and waited a week. I probably didn't have to wait so long.
Makes a great Manhatten!
JD
Hi Walt,
I bought the XL44. It has 2, 12000btu burners. That sounded like a lot when I bought it as my Xmas present to myself, but at 30 degrees, I couldn't keep heat. I bought the heat resistant felt to seal the doors and I covered it with insulation and it helped a bunch. Now that the weather...
Howdy.
I have a gen 1 MES 40, and love it with a bit of help from an Anmps. I also now have a MB propane 44Xsmoker. I can't control temp very well is my number one complaint and More smoke, would be welcome. I have ripped out most of the innards and now nothing but a rack and a cast iron pan...
Yer not old Bear,
Just well seasoned, and smoked. 128514128514128512
JD
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Yup---Hardly anyone on this Forum picks on us poor old Cripple Watt-burners.
Only one or two guys that I can think of do it as a habit.
We know you can get better flavor from an actual Woodturner,
Bear
Hi Tuffer,
I have no experience with Smole Miesters. Are the two dampers the only controls? What holds the pellets in place and let's the ash out? How do you light them? I went to their website but all I found was how to install one.
Thanks.
JD
But i personally like my Smoke miester best...
The little store here had the packer for $2.49 #
$42.xx. The other store in town was $2.69#.
Cut off a bit of fat, added some salt & pepper, 14 @225', and another 90 minutes @ 275' for the point. Would've cooked the point a bit more but my pillow was calling. I put both pieces in foil and put...
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