- Oct 11, 2015
- 16
- 18
I'm gearing up for my first smoke. Woohoo!
About to go find me a nice butt or shoulder to start around 5-6 AM before work tomorrow.
I've got the smoker, my A-MAZE-n, thermometer, and all that good stuff.
I'm getting excited, but anyways on to the real question.
On top of the Pork I am making cheesy potatoes, jalapeño poppers, and salsa. Technically I'll make the salsa tonight but that's besides the point.
If I wanted to get some smoke flavor on my potatoes and jalapeños how would I do that?
I've read you don't want to over smoke stuff so I thought I would end up doing the pork for roughly 10-12 hours at 225.
So I was thinking 4-6 hours of smoke, but then how would I get some smoke on the potatoes and the poppers?
Thanks in advance!
About to go find me a nice butt or shoulder to start around 5-6 AM before work tomorrow.
I've got the smoker, my A-MAZE-n, thermometer, and all that good stuff.
I'm getting excited, but anyways on to the real question.
On top of the Pork I am making cheesy potatoes, jalapeño poppers, and salsa. Technically I'll make the salsa tonight but that's besides the point.
If I wanted to get some smoke flavor on my potatoes and jalapeños how would I do that?
I've read you don't want to over smoke stuff so I thought I would end up doing the pork for roughly 10-12 hours at 225.
So I was thinking 4-6 hours of smoke, but then how would I get some smoke on the potatoes and the poppers?
Thanks in advance!