OH NOOOOOOOO a fair weather smoker.
OH NOOOOOOOO a fair weather smoker.
The Great Kazoo's Feedback
"when you're happy you enjoy the melody but, when you're broken you understand the lyrics".
I've had mine sitting outside for about two hours now and the water isn't even boiling. I've just been using a laser thermometer to check temps. Water is 202-210 and the inside of the walls are any where from 170-202. Lava rocks are 450ish, heating element is over 600. Would I be getting a more accurate reading with an ambient thermometer? I'm under the impression that the water should be boiling.
"There are no finger prints under water."
The Great Kazoo's Feedback
"when you're happy you enjoy the melody but, when you're broken you understand the lyrics".
I only opened it the one time. Well, I let it sit and opened it a second time and it seemed to be hotter (till all the heat went out), then I just shut it down for the night.
"There are no finger prints under water."
King Soopers ad has pork shoulders 0.99/lb this week.
DAY LATE and a DUPE short
https://www.ar-15.co/threads/153997-...t-King-Soopers
The Great Kazoo's Feedback
"when you're happy you enjoy the melody but, when you're broken you understand the lyrics".
Picked up 10lbs of Prime Grade brisket from Costco last week. Got 4lbs for corned beef and another 4lbs that I'm trying my hand at Pastrami. Could be a potential disaster. Any of you make Pastrami? What wood do you use?
What wood should I use for Lobster?
"There are no finger prints under water."
http://amazingribs.com/recipes/beef/..._pastrami.html
Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood.
http://www.deejayssmokepit.net/pastrami.htm
We’re almost there!I can almost taste it!Bring your smoker up to about 200o Fand once stable add the meat and slowly smoke the meat between200o Fto 225 o F with hickory, apple or your favorite wood. Spray every hour or so with apple juice or 50-50 mix of apple juice and white wine or apple juice and unflavored brandy. It should take about 1.5 hours per pound – but temperature is the key!
http://bbq.about.com/od/beef/ss/aa051109a.htm
Use a mild wood for smoke. Anything too strong will overpower the pastrami flavor. I recommend fruit woods like apple or cherry or other mild woods like maple or oak.
Now I'll go Google the answer to my own question.![]()
"There are no finger prints under water."