- Dec 15, 2007
- 4
- 10
Ladies and Gentlemen, children of all ages, greetings from tennessee.
Seems to be a single minded sort of a place here, so i should fit right in being obsessed with smoking food.
I use the BGE and have been for bout 15 years or so, and am wondering bout the proper procedure/tutorial/description, of anyones opinion on how thin blue smoke is consistently produced with wood. The BGE gets stuffed with charcoal and it never fails to do its part if i do mine. But....
...having said that , i am building a reverse flow smoker for catering and would like to know if anyone can point out an already existing thread that is close to a tutorial or instructional if you will. It would be great if i could learn without having to re-invent the wheel. Changing from charcoal to wood requires a bit of a different touch i believe and if someone who has done what i'm speaking of would care to speak , i promise to listen.
You would probably recieve a medal of some sort from the folks around here who begging to see me produce my barbeque on a larger scale:)("here" being my neck o the wood)
I've done quite a bit of reading in here and haven't read it all nor do i know it all , but haven't found what i seek. But i have found everything else:)
Anyone care to point out a direction/thread/etc.etc.?????
Offer an opinion perhaps?
huckfinn
Seems to be a single minded sort of a place here, so i should fit right in being obsessed with smoking food.
I use the BGE and have been for bout 15 years or so, and am wondering bout the proper procedure/tutorial/description, of anyones opinion on how thin blue smoke is consistently produced with wood. The BGE gets stuffed with charcoal and it never fails to do its part if i do mine. But....
...having said that , i am building a reverse flow smoker for catering and would like to know if anyone can point out an already existing thread that is close to a tutorial or instructional if you will. It would be great if i could learn without having to re-invent the wheel. Changing from charcoal to wood requires a bit of a different touch i believe and if someone who has done what i'm speaking of would care to speak , i promise to listen.
You would probably recieve a medal of some sort from the folks around here who begging to see me produce my barbeque on a larger scale:)("here" being my neck o the wood)
I've done quite a bit of reading in here and haven't read it all nor do i know it all , but haven't found what i seek. But i have found everything else:)
Anyone care to point out a direction/thread/etc.etc.?????
Offer an opinion perhaps?
huckfinn
