hdsportyguy
Newbie
- Oct 27, 2012
- 3
- 10
I've seen them used for pressure smoking. you have to pretty much have your chips ground down to a sawdust consistency and of course use a rack at the bottom so your food doesn't touch it. I
I switched up beer to bourbon on the rocks and made it work just fine. It did take away from the "me time" out in the yard though.This unit is sacreledge. How is a guy/gal gonna kick back and enjoy the world. Not for me.......... and I think Cwalk would also agree.
This is from this morning and I am on his side.
Can't do that in front of an electric pressure/cooker/smoker.
"QUOTATION from http://www.smokingmeatforums.com/fo...e-is-no-reason-to-cook-over-8-hrs#post_653724"
I get a 12pk of my favorite beer whenever I smoke, and almost always my meat is usually done at the end of that 12pk. Be it brisket, ribs, chicken. It just seems to play out that way. lol. I prefer long low smokes so I can sit out back with my beer in one hand and tongs in the other.
- FIXME: needs styling from "post-user-info"
- Cwalk
- Whooooo pig soooie