Keeping things simple.

[daniels]

I assume there is a good following here for keeping things simple; dalmatian rub, simple smoker, simple heat source, etc. I'm getting tired of the hype and myths on youtube and elsewhere. It's not rocket science.

How are you keeping things simple when it comes to smoking meat?

 

[bill ace 350]

My go to for cold smoking meat and cheese is my trash can smoker with pellet tray or tube.