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Recent content by big smoke
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I use my chargriller all winter long even in the snow and its not really a problem for me. I have sealed the cooking chamber and firebox with fire rope, and also put a vent on the exhaust pipe. The only other suggestion, is its usually a little more windy in the winter so you might have to turn...
Has anyone read the meat curing guide that Mortons has. I was thinking of ordering it, since its only a few dollars but was curious if anyone else has read it and what information is in it.
http://morton.elsstore.com/view/cate...8-meat-curing/
Well here it is after 3 hours. I have to say not bad for my first attempt. I had one little blowout on the top but nothing came out of it. I think a little less cheese next time and more of everything else. The other problem is it wanted to fall apart when I cut it. Don't know if this is normal...
I wish I could take credit for the plastic wrap but I got the idea from this link on rolling a fattie
http://www.smokingmeatforums.com/for...ad.php?t=18672
As far as the wireless thermometer, this is my first time to use it so I will let you know.
So here it is my first fattie on my CGSP I'll post some pics of the finished product later.
Still learning my smoker and i need to make a couple more mods.
Here is a website i found the other day. Haven't tried it but if anyone has let me know what you think.
http://www.bbqsauceofthemonth.com/cart2/home.php