anyone here into smokin?

Originally Posted by StirCrazy

hey Bill, what is up with the stores here not having any BBQ stuff in the winter??? what kinda backwards place did I move to

ya I am going to do some bacon in this once I see what temps I can go down to. only takes about 4 to 5 hours of smoking, but anywhere from 7 to 13 days soaking in the fridge first. I also bought a grinder / stuffer as I want to make my own Keilbassa and other sausages also.

Steve

Hi Steve, If you smoke your bacon in the winter you can get extra smoke on it you can cook for about 2-3 hrs longer. TC up the hill has some BBQ stuff the one on the north shore has a limited amount also. there are some store that carry abit in the winter but the should be changing realy soon with the weather we have been having. Got go will talk latter.

Bill

[StirCrazy]

Originally Posted by hillbillyreefer

I've got a heavily modified Bradley original. Digi temp, added more hangers for turkeys, hams etc. Small fans have been added to help minimize the hotspot at the back of the cabinet. This cabinet is going to go out the door in favour of our old dishwasher, as soon as I get around to it.

Check out www.thesmokering.com, lots of recipes and advice on there. Keep us posted with your favourite recipes!

I am running a brinkman gormet charcoal smoker.

the best webpage I have found yet is http://www.smokingmeatforums.com

Steve