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Wood chips/chunks, soak or no soak, pouch or directly on the fire?
Hey everyone, first post on here after lurking for a bit, the ECB mods were very useful!!! Already did my roll call and as I stated there, I've had a hard time finding the right way to incorporate delicious smoky flavor into my slow cooked meats. I've tried using briquettes and lump charcoal...- isho21
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- Replies: 8
- Forum: General Discussion
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Howdy from El Salvador
Hello all, I'm Isho in El Salvador. For the past year or so, I have been experimenting with grilling and smoking, with fairly good results and some disasters in between (as i'm sure it happens when a noob tries to smoke a brisket!) We have a very limited selection of equipment, meats, fuel...
