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- Users: boxerboxer
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Need HELP ASAP
Heat is heat. Your oven thermostat may not be totally accurate so make sure you probe the meat. By the way, I once ran into a similar situation that turned out to be the outlet/circuit rather than the smoker. Worth a check if you haven't. Sent from my iPhone using Tapatalk- boxerboxer
- Post #2
- Forum: General Discussion
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Smoking Whole Chicken
I've only done it breast up, but I can't complain based on the results. Sent from my iPhone using Tapatalk- boxerboxer
- Post #3
- Forum: Poultry
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Hi.
I'm an engineer from IL. I have lots of hobbies, but a common theme is DIY, so naturally after having some good bbq a while back I decided I'd better figure out how to make it myself. I currently cook on a Weber 22.5" kettle either with or without a Smokenator 1000, with plans to convert my...- boxerboxer
- Thread
- Replies: 3
- Forum: Roll Call
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What do you think about Bacon/Cheddar brats?
I think you're going to have a hard time imparting a bacon flavor to a salted smoked pork sausage. Even if you cook it it's going to be mixed in with the rest of the meat, and the moisture content is going to soften it before you can taste it. The one thing I can think of is that candied bacon...- boxerboxer
- Post #4
- Forum: Sausage
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