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Man I wish you were closer to me in Oklahoma! I use apple, cherry, and peach. I've had discussions with folks who say you should use them green to get the best smoke. I have always used them somewhat seasoned. I like the mild smoke. Good on lighter foods. Still use Oklahoma pecan and/or hickory...
Sorry but it seems to work fine though my iPhone. Wonder if your phone has a security setting that is blocking the process. I can post a reply, add a pic, and go back and edit my post ( given my inability to type via text!). I'm on my phone now. And the mobile version seems accessible through...
Just took this with my iPhone. Definitely appreciate the new mobile version!
And I just did an edit of my post to see if it would work. No problem at all. Job well done folks
Don't you guys remember the famous saying of the Pilgrims, "STOP, DROP, and ROLL!!!!"
I started to say job well done, but that seemed just wrong...
How about great job and Happy Holidays.
Personally, I like the custom diffuser that you constructed. Looks like we shop in the same place!!
I had a similar problem recently.
11 lbs. enhanced bird. The next time, I reversed the bird, putting the can through the neck first. No one in my family really likes the drumsticks from turkey...
Couldn't you do the same with a Hasty Bake grill?
It might be able to give you more cooking options. I really enjoy my Hasty but really wish I had the room and $$$ to build a true outdoor kitchen!
I found a 10oz. tube of Rutland brand black high heat fireplace silicone sealant at an ACE Hardware here in Tulsa. I applied it liberally with a standard caulking gun. Lots easier than those Permatex tubes. $10.00. I even used it on my firebox. rated to 500 F and hasn't burned off yet.
I did...
I did some tri tip last week on the grill instead of smoke. Seared both sides and then indirect heat to IT 135. Ours seemed just fine but I am fairly inexperienced with tri tip. Take a peek at my post titled Tri-tip, two ways. I have some pics you can refer to. Let me know what you think and...
Wonder if you could incorporate the SmokyOkie method of brisket cook to cut your times. I tried this technique recently and was pleased in my results. The pan collected enough au jus to braise the meat during the smoke. Very tender. Just a thought...
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