Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I often see a recipe which says "I smoked it (say chicken) for 1 hour, then cooked it at 350 for 2 more hours. OK, what in this context, is meant by the word "smoked." What setting is being reffered to?
Ralphhhhh. Sound of me retching.:emoji_laughing::emoji_laughing::emoji_laughing: Seriously, I would cold smoke, like cheese using hickory (or sagebrush) to give it some sort of taste.
Brisket first timer.
I have a small (7lb) brisket and for medical reasons, only 8 hours (not including marinating time) to do it in. Any suggestions appreciated. Thanks!
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.