gourmand71
Knows what a fatty is.
I owned a Char-Broil "American Gourmet Deluxe Offset Smoker" (so called) for just a little while before realizing that getting it to work well would involve a not insignificant additional expense. So, I instead decided to return the unit and upgrade to a more user friendly Masterbuilt Electric Smoker (40 inch, with window).
It may not be entirely "authentic," but...I need something that I can manage, not something that manages me.
I'll be doing some baby backs and a pork butt on Tuesday. As I have seen some conflicting advice, I was hoping for some more definite tips from experts (that's y'all):
Much obliged.
It may not be entirely "authentic," but...I need something that I can manage, not something that manages me.
I'll be doing some baby backs and a pork butt on Tuesday. As I have seen some conflicting advice, I was hoping for some more definite tips from experts (that's y'all):
- Vent open, closed, or in the middle?
- Mop every hour or so, or not necessary with this model?
- Soak chips or not? Most of the advice I have seen suggests not.
- Leave chip loader in unload or load position (for airflow)?
Much obliged.