Re: Great Outdoors Propane Smoker
[re: ListerD]
08/12/05 07:15 AM
Edit
Reply
Lister, I save the sawdust from the sawmill when I cut white oak, hickory and cherry...save the shavings from the planer...sack the chips from the PTO chipper & cut some of the larger limbs that won't fit the chipper on the bandsaw into smaller "cookies"...seems like a combination of sizes gives me a longer more consistent "smoke"...
Soaking all yer chips/chunks at least an hour in hot water seems to prolong the smoke too..I usually soak mine overnight.
I also usually throw a couple of "Kingsford w/mesquite" briquettes in the pan...a little charcoal seems to make a better smoke ring on the meat than just the wood alone...
CountryByNet.com is a ByNet Network Website
Reproduction of any part without written permission is strictly prohibited
Copyright 2008 CountryByNet.com :: User Agreement
Previous
Index
Next
Flat
Threaded
Edit
Reply
