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Unread 04-10-2013, 12:37 PM   #19
martyleach
Babbling Farker

 
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Join Date: 12-17-10
Location: Pleasanton, Ca
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Quote:
Originally Posted by Yellowhair42 View Post
I see you used your new smokehouse.It looks nice.How's it working?
Thanks! It's working great. I really tried to make it airtight which turns out is really not necessary

Quote:
Originally Posted by katman View Post
That looks fantastic! What are you using for a cold smoker?
Thanks. I'm using a cold smokehouse I recently made.
http://www.bbq-brethren.com/forum/sh...d.php?t=157567

Quote:
Originally Posted by Big George's BBQ View Post
VCery nice Marty I love thirdeyes method Don Marco has a good one too using ent Jack Daniels For his I need to use less salt and more brown sugar Thanks for sharing Did u you use your new smoke shed
Thanks. Yes, I used my new smokehouse and hit it with 3 hours of smoke. Just about right.
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Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
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