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thanks for all the info! I cant wait til im ready to try some of this! Different items requiring different temps makes total sense.   Time to learn some more! Im weary to the aspect of botulism.

and thats excatly what brought me to this thread...I was hoping someone would be of like mind. The ideal of these chips are good but they come saturated anyhow. Not mush or anything, but damp. you wouldnt need much whiskey (I think id like a bourbon mop better though) for the mop. It being...

@smoke, bro that sounds awesome! And good to know! You said the more oily, fishy ones taste best in the smoker... Did you mean the best way to cook the really oily fish or the oily fish is best overall in the smoker?

But I keep seeing less than 70°

All I think about is my bacon on my first smoked bacon explosion.

As far as insulation goes...I wonder how a water heater jacket would do..m

Hello smoke! I'm a new member and have almost avoided fish so far... I dislike anything stronger than mild fish but if prepared the right way I'd fall for it. It's my understanding fish will fall apart (and into the smoker) without a fish basket. And wouldn't brining make it more susceptible...

Ah, but jimmyj, I'm willing to soak as long as needed but I see there is no need! I was under the impression it would smolder and smoke longer (maybe more consistent, if not more smoke). Like i said, I wish I could absorb what I'd like to know. But if soaking wood isn't key, vital, important...

Please tell me more why you believe I should not soak. I feel the smoldering from soaking would work and possibly save on overhead due to material demand per use. Im using a chargriller from home depot and i feel like I have to feed an endless belly to maintain heat.

Bought at home depot. General consensus, please? I'm sure it's low end but for the average Joe just beginning (with eager mind), anything would be appreciated. I've had a hard time maintaining temp but I do peek waaaaay too much. It's that undisciplined itch. What can I say? Am i correct to...

I wish I could absorb all the knowledge I wish to know about this topic. Can I soak too long? Does soaking with different woods transfer flavors? Can I season the water the woods are soaking in with noticeable difference? If I use a bucket or pot for one type of wood, can I somehow keep...

Tomato, I have recently learned is a versatile cooking item. Much more than I expected. But I'm a truly picky eater. It's a texture thing. I couldn't smoke the tenderloin...weather got too windy and chilly that I didn't even wanna attempt it. Sorry for the letdown but what made me feel better...

Hey everyone! I've just been able to skim these forum but everything I real is packed full of info! I'm an avid cooker...from homemade oriental dishes todeeply-rooted Italian, soups custards, breads, polenta, and anything else I can dive into. My poor mother...if it didn't come out of a box...