i still a bit new to this site, tell me more about "that trash can smoker did'nt pan out" curiour because my first smoker was a home made design and built trash can, figured i'd learn design build and redesign. it worked out well..I had forgotten all about this thread when that trash can smoker didn't pan out.
Thanks for digging it up paddfoot! I'll have to print out that marinade so I have it for my next burn.
i still a bit new to this site, tell me more about "that trash can smoker did'nt pan out" curiour because my first smoker was a home made design and built trash can, figured i'd learn design build and redesign. it worked out well..
that was the biggest challenge after trial and error i used a cheap small kettle grill with the air vents on the bottom, lump charcoal started in a chimney so i always had a fresh supply, the temp went right up to 230 240, i got a good rolling smoke and controlled the temp from there by opening the trash can lid, the best ribs ive ever made came from this thingWhat kind of heat did you use? I used a hot plate. I tried two different ones. Couldn't get the smoker up to temp and couldn't produce smoke. I have read they work better with charcoal or some type of burnable fuel.
I very much agree chunks give more smokey flavor.I have used both chips and chunks. I couldn't even tell the time I used chips that I had used anything. I get much better smoked results with chunks.
I much prefer hickory over mesquite - with anything. Just not a mesquite fan, I guess. <snip> I like to use a combination of woods.
Yep, best to check as the time goes by. Gets you nice and "smokey", too.And no, it won't take as long. You'll just have to go by temp.
Chau, Marty
I very much agree chunks give more smokey flavor.
<snip>I much prefer hickory over mesquite - with anything. Just not a mesquite fan, I guess. <snip> I like to use a combination of woods.
Yep, best to check as the time goes by. Gets you nice and "smokey", too.
Chau, Marty
if your cookin babys then in my opinion fruit wood is best, apple or pear
Yes, I agree. Harder to find, but fruit wood chunks are excellent with mesquite.if your cookin babys then in my opinion fruit wood is best, apple or pear
Ahhhhhh, like white wine. RO LOLpear is good ... most fruit woods are .. best for chicken
and pork ...
Are their fruit orchards in Oklahoma? You have tweaked my curiosity. I am going to find out if there are any here in Panama. Must be: anything except trees that need a frost to set their fruit will grow and flourish here. (Means no apples, I think.)Nah, I meant more like whoever has some, fire up their smoker and cook something with it.
One of the things I meant to do while I lived in MI, but never got around to doing it, was to see if any of the multitude of local orchards would let me have some wood from trees that were taken out of production.
Pear is very much like apple you just don't see it much. Four years down is longer than would like, ideal is 6 mos to 2 years but as long as it's not punky or full of bugs, you should be ok. If it has fungus growing on it get that off before putting it into the firebox.