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I am in good hands Caveman. Thanks for the welcome!
To ttosmoker...thanks, but I will never marinate in a reactive material. Have you ever wrapped a half a tomatoe in aluminum foil and left overnight? The discoloration (acidic induced corrosion) will blow your mind. I do appreciate teh...
Thanks to all for the warm welcome and the responses to my inquiry! The smoke doesn't appear to be very heavy and is fed at a programmed rate of one bisquette per 20 minutes. I have only used Jim Beam barrel (Oak) bisquettes with the ribs. I have used maple and hickory with the other things I...
I haven't noticed it with briscuit or salmon. The first time I wrote it off as a new smoker (which I did season for 4 hours of heavy smoke). I think I should have an adequately seasoned smoker now though.
I have a new Bradley smoker that I have used four or five times and both times I have smoked baby-backs, there is a tinny, sort of metalic taste. It is evident even wiht a rub and sauce. Any ideas on how to prevent this?
Thanks!