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Thanks for the picture flash! I have only had chips so far, I will look into using a few larger chunks instead. I was refilling the box on the chicken every hour it seemed. That was over a 6 hour period or so.
I had a feeling I might of over done the wood additions.
The only thing I have tried to so far was chicken, and it turned out pretty well. The only confusion I have had with using my smoker is exactly how many times to replace the chips in the wood box. I did a search on here for "how much wood to use" but didn't find anything. Could of any of you...
I'm new to smoking as my wife got me a great outdoors gas smoker last month. I am really eager to learn the right ways so everyone is blown away by my cooking. All my friends and family pretty much follow the 1-2-3 rule.
1. toss on meat
2. remove (usually when black)
3. drop in sauce pan
No...
Thank you very much guys! I was excited to see so many replies when I got home! I bought one, and it seems fairly fatty, although since I'm no expert on meat Its hard for me to tell if its a fatty one or not. Its marbled through out though. I didn't have a dry rub recipe so I just used some...
I was thinking about doing a dry rub and smoking a chuck roast tomorrow. My main goal was to cook it with seasonings all day and eat it as is. My wife is flipping out on me this morning swearing up and down that NO ONE eats chuck roast smoked without shredding it, soaking it in BBQ sauce and...
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