big-e
Fire Starter
- 39
- 10
- Joined Aug 4, 2006
when I smoke my meat I don't get too much smoke penetration what could be the cause of this? To much dry rub? Cooking to fast?? And how thick does your smoke penetrate into your meat.
We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.