- Jun 6, 2013
- 138
- 39
I just got done reading about some modification i can do to my Oklahoma Joe Longhorn offset smoker.
One of the mods is extending the exhaust stack into the main chamber to grade level, which seems very popular.
My question is would you have to reduce the amount of smoke so not to have too much creosote on your meat?
One of the mods is extending the exhaust stack into the main chamber to grade level, which seems very popular.
My question is would you have to reduce the amount of smoke so not to have too much creosote on your meat?
