den60
Smoke Blower
I like this method the best.If you seal your leftovers in vacuum bags you can boil water to heat them up.
I like this method the best.If you seal your leftovers in vacuum bags you can boil water to heat them up.
Here's a picture of the fire, using the paint can method. My wife is a genius.That's pretty cool. I just use a large bean can and pull it out with a gloved hand and channel locks.
to fpnmf,
where did you get the terra cotta pot saucer?
sandy
That's what I've always done, meat stays moist like right off the smoker.If you seal your leftovers in vacuum bags you can boil water to heat them up.
If you're gonna use lighter fluid, then you don't need the chimney.Aha. I presume one could use lighter fluid in place of the "white chocolate". Also, I guess using a chimney is faster than simply squirting fluid onto briquettes in the bottom of the cooker. Then, once the charcoal is lite in the chimney it gets dumped put into the bottomless can in the middle of the briquettes/wood mixture in the bottom of the WSM. This can is removed and the combustion moves slowly out towards the edges which gives a slow, consistent heat source. I appreciate your information.
Yes...more charcoal.This may have already been asked and answered so I am sorry if I am repeating. Does this work for the 22.5 as well? Any modifications required?