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Old 04-28-2007, 08:02 PM   #11
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The temp never got over 225 degrees F. Most of the time was right around 200 degrees F. I just typed up the recipe for the enchiladas. I'll go and post it on the Ethnic board.
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Old 04-30-2007, 12:36 PM   #12
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Congrats!!! One other tip I came across was with the basting liquid. I prefer to use a spray bottle rather than a mop because the mop tends to wipe off the rub. I usually use a brown sugar/cider vinegar mix in one of these Misto . Every now and then during the smoking time I'll just pour some of my beer over the meats .
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Old 04-30-2007, 03:05 PM   #13
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Quote:
Originally Posted by AllenOK
The temp never got over 225 degrees F. Most of the time was right around 200 degrees F. I just typed up the recipe for the enchiladas. I'll go and post it on the Ethnic board.
Glad to hear your first experience was a good one.

I bought the same smoker last week. I'd like to know what technique you used for the fire.
Thanks
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Old 04-30-2007, 04:06 PM   #14
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I use a cheap mister from Wally-World, filled with apple juice, to baste with. I have a mop, but don't use it, for the same reason; I don't want to mop off the dry rub.

The first two years with my grill I did the offset smoking method. I would remove the two grates on the right-hand side, and build a small fire there. I'd put a drip pan underneath the left-hand grates, and place the meats on those grates. Once the fire was going good, I'd put a chunk or two of soaked hickory on top, shut the lid, and let it do it's thing. I'd keep an eye on the temperature until it hits about 200 - 225 degrees F, then adjust the intake so that it doesn't get to much air.

Now that I'm using the SFB, I lay drip pans under all the grates, and build my fire in the SFB.

For the offset method, I'd start with about half a charcoal starter full of charcoal, then go to wood after that. I was using native Red Oak up in Michigan at the time. Usually, two pieces of wood, and a chunk or two of Hickory. For the SFB, I'm going to have to start with a full charcoal starter full of charcoal, then put a lot of wood over that. I'm not sure how much, as I was using some branches of local oak that was only a couple inches in diameter.
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