Posted by BigTone on December 13, 2012 at 06:06:26 from (70.192.18.82):
Like many of you I have access to high quality, locally raised beef, turkey, chicken, and pork. I love bbq and have been looking into buying a smoker to make brisquet, pork butt, smoked turkey, ect.., but there are so many options im a bit lost. Im looking into either an electric or propane smoker because id rather not deal with charcoal and difficultness behind getting the proper temp.
What brand do you guys use, Oval style or refridge type, what type of wood chips and which fuel type do you recommend? Basicly, anything you have time to offer i would greatly appreciate. I understand its "to each his own," but I would welcome all opinions and advice to help me decide.
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Today's Featured Article - Old Time Threshing - by Anthony West. A lovely harvest evening late September 1947, I was a school boy, like all school boys I loved harvest time. The golden corn ripens well and early, the stoking, stacking,.... the drawing in with the tractors and trailers and a few buck rakes thrown in, and possibly a heavy horse. It would be a great day for the collies and the terrier dogs, rats and mice would be at the bottom of the stacks so the dogs, would have a busy time hunting and killing, all the corn was gathered and ricked in what we c
... [Read Article]
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