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KrageRyu make sure you order a baffle with your horizon is a must to use both sides of you horizontal smoker . One modification I defiantly need on my horizon ranger
thanks for all the feed back my chicken turn out great the skin was a little darker then I like the temp was 180 internal when I pulled it and it was moist I don't understand how brine work but it does THANKS for all your help SMF
I must of been over thinking it I thought it may of been science not logical now what is the brine for and do you wash it all off before seasoning the bird
I have the Horizon 20 inch Ranger backyard smoker that I got at Bass Pro that although I'm still learning on we really injoy it this site has helped alot
Welcome Vpeep1 they are great here and I read my 1st E-Course page today very interesting. Ask any question and someone has the answer and read,read,read lots of great information on here never give up so much to learn
I have an offset and I to have a problem with a bad taste on the bark. I cook primarily with hickory and I close my exhaust vent and intake vent approximately 1in to maintain a 225 degree temp. Now am told that I should keep my exhaust all the way open to create a thin blue smoke. Is this...
why cant you finish your smoke wrap in foil place in dry ice chest and transport it will stay hot and ready and give the meat time to rest safety first