Search results
-
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.
-
-
Hey I'm Flip
Right now I have two Turkey Breasts and a Pork Butt in the smoke. I use Raichlens brine techniques for the base, 1 1/4 cups rock salt, 1 cup hot water, sliced onion, then I go way off the reservation depending on what I want, which usually involves 1/2 cup cayenne, paprika, garli, chili powder... -
Hey I'm Flip
Hi there, just joined the other day and finally got around to confirming and whatnot. I first started playing with smoke in '84 when at the ripe old age of 12 we got a Coleman gas vert water smoker for the house. We lived in So Cal at the time so heat loss and whatnot was never an issue. ... -
OLD COUNTRY BBQ PITS in Larado, TX
Hey there, 4 and 1/2 months into it, what do you think now? How is the heat retention, burn rate, blah blah blah?- fliphyzer
- Post #14
- Forum: Charcoal Smokers
