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Glad you read my post. It is by no means the absolute to any smoke cooking, but tips
that I have acquired along the way in my attempts to pick up on the techniques and
skills needed. Trip, stumble and fall is okay as I always believe the mistakes can be
eaten by the cook so you see your...
Chef JimmyJ :
The knowledge of WOOD comes with every book I have read regarding the use of different
wood types for smoke cooking. If you look back at the "Smoke House" very common in the
Frontier Days, Hickory or Oak was always used in a "Cold Smoke" process to preserve
the meats inside the...
Hey Guys - Pit Boss TX here. I wanted to impart some of the knowledge I have acquired by reading and chatting with other cooks.
It is always good to experiment with the various types of smoke cooking apparati that is offered in todays' market. I have started out with a regular gas grill; Burned...
I study a lot on the process, hobby, and profession. Since I am not an officially declared Pit Boss, I used the
derivative and as I am in TX I guess that would not be a disqualifier, I added that. I really enjoy the art of
smoke cooking. 90% of this art is controlling the fire, and 10% is...
What I found the problem to be was an elementary that I failed to catch until some time later. When I pour in the charcoal I have the mettle grate to suspend the fire to allow air under the charcoal. Just placing the charcoal in the firebox on the bottom will not provide the proper (air fuel) to...
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