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A slice of fresh bread contains a lot of moisture. Not sure why there is an issue. Brown sugar seems to come in one size here. It shouldn't be around long enough to become hard. It does though in a store. If you want the dry stuff, look for the hard ones. The fresh brown sugar is loose...
If you're into competitions, a shelter would be a good idea. Maybe a portable car shelter with walls. You just have to make some holes for the smoke to exit, possibly some flexible ducts.
And break a leg.
I've done pork loins a bit and left the fat on always. I enjoy eating the fat encrusted with rub.
It's really a personal choice, though most say leave it on. Some say remove it after cooking.
Also, if you don't use a water pan, the aroma of the fat that hits the fire or smoker container...
Brown sugar is supposed to be slightly "wet". It's the molasses that's mixed in. If your sugar is hard, it's been around too long and the molasses has dried out. It's still usable with judicious use of a hammer.
Again, probably too late....
There should be a bull too, leaning on the other side of the smoker. He'd be looking at the pig, with a sorta angered look.
I had thought the bull would be leaning on different style smoker, but it would make the logo a bit too large.
If you increase the size of...
One for each type of meat that you're cooking. Plus one for the cooker. That way, you'll be opening the cooker less often.
Also, if you have a vertical smoker, you can measure food on different levels.
Excellent post...great pictures and great notes......
The 3-2-1 is merely a guideline or a starting point. This represents a triple cooking method. Smoke/bbq, braising./steaming, then grilling. Change the times to suit your tastes.
In the "2" stage, you could add more liquid or add the...
Yep. You got it. You might need to use some extra dummy trays to regulate the right cooking temperature. Also cut the bottom from a few trays to compensate for taller food.
You need to do this outside as there will be alot of smoke, but it looks like you have a small deck.
Well, after finally reading most of the replies to your post..... it depends on how much time and effort you are willing to spend on your smoker.
Make it as simple as possible. As I've stated before, you can get very large restaurant sized woks with matching lids. Add some sort of grill to...
Amateur time.....
I think the whole process is based on the KISS standard. In our case, heat rises and alone with it, smoke. Heat will naturally flow up or along a horizontal surface and accumulate at the highest point. Ask any fireman.
Offset cookers make use of this by having the...
Curses people, was hoping no one would take the challenge.
Well, dirty deed has been done. Already received and dl'd.
Double curses.....and I bought some store rub today too. I thought I'd have to wait for the credit card to clear since some people report slight delays.
Again ...curses to...
Had a brief look..... there are many sites that offer "free" video hosting, meaning free, but limited.
Maybe we could get together as a group and use one or two sites.
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