- May 13, 2008
- 9
- 10
My name is Tim and I have been smoking, of sorts for a number of years.
I use a Weber kettle with a fire brick dam and restaurant pan for ribs. I also have an electric water smoker that I use with wood chunks and sometimes with a small hot plate and wood chips/herbs. I also use a flower pot/electric charcoal starter/heating duct/trash can for cold smoking salmon.
Friends with orchards supply me with apple, pecan, and cherry wood. A wood worker friend supplies shavings and sawdust.
I used to get wonderful briquette with starch binders and no petro-chemicals. Are their any sources remaining?
Tim
I use a Weber kettle with a fire brick dam and restaurant pan for ribs. I also have an electric water smoker that I use with wood chunks and sometimes with a small hot plate and wood chips/herbs. I also use a flower pot/electric charcoal starter/heating duct/trash can for cold smoking salmon.
Friends with orchards supply me with apple, pecan, and cherry wood. A wood worker friend supplies shavings and sawdust.
I used to get wonderful briquette with starch binders and no petro-chemicals. Are their any sources remaining?
Tim