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New from So. Cal.
i soaked the chunks in water for about an hour and that did the trick. smoked a couple of tri tip roasts. no flare ups, turned out great! Paul -
New from So. Cal.
Thanks dutch... I will give them a call. the doors were shut, and i went out to put the ribs in and there was already a forest fire like blaze in their. Jmack, I havent cold smoked salmon, but i have always used a commercial salmon brine. after an all night swim in the brine i give it a light... -
New from So. Cal.
The tank does fit in the bottom portion(behind door # 2) it is the Makers Mark Paul -
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New from So. Cal.
sorry i realized afterwards i didnt intro my self properly. my name is Paul from Orange, Ca. i have smoked fish for over 20 years, but this new gas smoker is a lot different then my electric chief. i smoked my first set of baby backs, with some tips from the smoking-meat site they turned out... -
New from So. Cal.
i have a gas burner smoker with 2 trays for wood chunk/chips. i have only used it once, the wood chunks caught fire. how do you make the chips smoke more than blaze?
