- Nov 13, 2007
- 2
- 10
Hey... I am located in Iowa on the Mississippi. Have been smoking using a Wever for several years. I built a water smoker last year out of a 250 gallon propane tank (sandblasetd the interior before using) with a remote firebox that I vented into the bottom of the vertical tank. It is mounted on a trailer so I can smoke where ever I am. It is great for picnics and tailgating. I can do about 20 racks of ribs or 15 shoulders. I did up a bunch of whole chickens recently and the skin turned comepletely black and was tough and inedible, but the meat was perfect. I use charcoal to create the heat and cherry or apple for smoke. I kept the heat at about 200 and used water in the bowl and sprayed the chickens with apple juice. Am I adding too much wood and getting the smoke to heavy? I want to do some turkeys for Thanksgiving but would like to end up with brown instead of black.
Red
Red