"OverSmoked"?

[DaveAlvarado]

Does this apply to Beef, poultry, fish, and pork?

Don't know about fish, I've never cooked that in the smoker.

Beef, pork, and chicken all come out just right in a stick burner on hickory running at 300F.

 

[Lowki]

warm the meat to death

Thnx bludawg, that one got a good chuckle outta me.

 

[WareZdaBeef]

Don't know about fish, I've never cooked that in the smoker.

Beef, pork, and chicken all come out just right in a stick burner on hickory running at 300F.

I was referring to kicking your dog and cheating on your taxes.

 

[SmittyJonz]

:shock:

 

[SmittyJonz]

https://m.youtube.com/watch?v=6ubTQfr_tyY

 

[bucko]

Money can't buy you happiness but it can buy you a bandera or smokehose

 

[ChrisBarb]

As far as charcoal goes, the quality matters. Since I have switched to Weber, that "charcoal taste" has pretty much gone away.

 

[SmittyJonz]

Still True........

 

[EyeBurnEverything]

Still True........

Thats a lot of chunks. Might as well use splits.

 

[SmittyJonz]

:wink:

 

[Pug-N-Monk's BBQ]

Captain Creosote strikes again!!