Posted by Dean Olson on May 02, 2016 at 21:36:29 from (107.129.21.194):
In Reply to: Meat Smoker posted by John in La on May 01, 2016 at 16:53:08:
Go for it. I understand the electric smokers maintain a consistent temperature. That makes it easier. Smoking food is a learned art. Lot's of trial and error. I smoke on an old wood burning pit. I spent a lot of time in the beginning learning how to control the temp. I have mastered pork shoulders and can turn out a good one at will. Brisket on the other hand is not so consistent for me, yet. I have over 100 Pecan trees on my place so I love pecan smoked meats.
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