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I have heard of this never close the damper also. But I use it for better control on mine. I thing the correct rule of thumb is never cloce the exhaust damper completly. The other rule is that their are no hard fast rules in smoking, or very few.
Another discussion is the stack like on a off...
Aloha. Did my tour in the Navy at Barbers Point. Real tuff duty. What a struggle. Sunshine, Wahines, eternal 80 degrees and sun, did I mention sun? I made it through though. Welcome dude. Enjoy the stay.
I see 2 things here. Red Meat is not the villian that its made out to be. My quesstion about smoked is which smoked? Their are so many that use chemicals/additives to simulate a smoky flavor and that is the issue. Not the smoked stuff that we know and love. Also of course their are those nuts...
I read this article on the times web page. Don't let the tittle fool you. Red meet is OK because all the studies included processed meat. Unprocessed red meat does not increase heart disease diabietes etc... Now for the bad news smoked meat does. But the disclaimer here is in the chemicals added...
I was wondering what would happen if you added a piece of sheet metal maybe 2 inches larger in diameter than the charcoal box? I would think it would greatly reduce radiant heat and also create turbulence resulting in a more even heat when smoking.
Pete
I have 2 freash raw bone in hams to smoke. I was going to brine them and use a rub. I will be using my double barrel smoker. I know some of you have been here before any tips you can throw my way would be appreciated.
Pete