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Recent content by mordecai
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I usually use that Royal Oak lump charcoal. I’ll toss in some raw apple chunks every hour. My bandera is a small offset I got at Academy about 12 years ago. Don’t think it’s a true stick burner even though it does have a small offset firebox.
Hey everyone, I’m trying to help my parents out. They are using an Old Smokey electric smoker. They have made ribs a few times and literally all of the seasoning and sugar ends up in the pan at the bottom. The ribs are completely flavorless.
I’ve recommended a few different things to try but...
I have a butcher I sometimes go to by my office. He must have 10-15 different types of wood available. Pecan, Maple, Peach, Appricot, Cherry, and a bunch of woods I wasn't familiar with. Mostly fruit woods. When I go there I'll get a handful of a couple different types.
Thanks!
I use lump charcoal mostly. And I use Hickory and Apple wood that's been completely dried for smoke. Sometimes peach wood if I can find it. Not a big fan of Mesquite.
It was a learning experience that first day for sure! So glad someone here had the picture on the right and wrong way...
Hello Everyone,
I've been an avid reader of this forum for a couple of years. Thought I would go ahead and register finally.
I've been smoking for about 3 or 4 years now. I'm still quite the amateur at it. I do really enjoy it and I find cooking in general to be very relaxing. I'm from North...