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Don't think of it as a smoke chamber. It's a cooking chamber. You're cooking with fire, not smoke. The smoke is a by product of the fire. Try to keep the smoke to a minimum by having a clean burning fire. That will give you the THIN blue smoke. Just mind your temps . Happy cooking.
Speaking for me, the one wife got me was the last one in the store which is why she got 20% off.
I haven't made any mods yet, but I actually like a little variance of temp from one end to the other cause I tend to cook more than one type of meat at a time. Works well.
Okay folks, first fire in the new Q. The menu today is a brisket flat (on and doing good), 2 racks of baby backs (going on in 4 hours), 2 chickens (going on in 5 hours), 1 double smoked spiral cut ham (going on in 6 hours). The ham is primarily to make my favorite red eye gravy. :)
I will also...
Gotta say, the hams looked good. A little disappointed though seeing the gravy. If you take the ham drippings and boil them while adding a water/cornstarch mix, you get the best damn redeye gravy there is. It's so good you won't even care about eatin the ham. Well, that might be a stretch but...
Wife just got me a new Chinese longhorn from Walmart. It has the typical defects noted by everyone else, i.e. door misalignment, scratches etc. The difference is she pointed these issues out to the manager and walked out with an $84 discount. This smoker is well worth $350.
I agree with you Remmy. I think the term smoking throws a lot of people off. You don't go out of your way to create smoke, it's a by-product of cooking with fire. My best cooks are when the wood has just the right moisture content, and the fire is burning clean with virtually no visible smoke...
I've been smoking on my recently deceased (fire box is falling off) Char-something or other, for 8 or 9 years. Shopping for a new one lead me to this forum. I've learned a ton already and can't wait to set up my new one. Due to having 4 girls in dance and or cheerleading, I'm settling for an ok...
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