Howdy folks. I'm an egghead in Minneapolis. Kinda a science of cooking geek. I like to dig a bit deeper into the why. Looking forward to learning from folks here.
My style for smoke is very low and very slow. Pork shoulders spend 22+ hours on the smoke.
Some images up on Flickr: http://www.flickr.com/photos/hexis/sets/72157626819529119/
My style for smoke is very low and very slow. Pork shoulders spend 22+ hours on the smoke.
Some images up on Flickr: http://www.flickr.com/photos/hexis/sets/72157626819529119/
