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 can't use hickory - my wife is allergic to it Apple might work, although there's not a lot of apple wood around here - it's all citrus which is useless.
Hi Mike,
Thanks - I'll definitely give it longer, a lot longer, next time. And you are right the mesquite was a bit strong but the only other wood I had was oak.
I'll give pecan a try, thanks
One of my all-time favorite dishes is a Greek disk called 'Kleftiko" - the word means stolen as they used to steal the lamb and than bake a shoulder in a sealed smoke-filled oven so the smoke wouldn't give them away.
I've had lamb shanks done the same way so I decided to try and use the smoker...
Hi,
I joined because this year I really want to get some results from my smoker. I bought it last year - Char-broil offset - and the first attempt at smoking ribs was a disaster. Way too much smoke and now I have a very shiny black inside to my smoker which I've been slowly scraping back over...
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.