My second passion - FOOD

[jwilson]

Ohhh, that sounds soooo good!!

[olsaltybastard]

Me and a friend of mine decided to use his smoker yesterday. As I pose for this picture, I'm holding my breath and my eyes are burning!!

[MDPinUSA]

Please define "smoker".

Your method of cooking? Your method of smoking cigars?

[phlounder]

Bet that was an interesting "aroma" right there.
How were the ribs?

[DaveK]

Originally Posted by olsaltybastard

Me and a friend of mine decided to use his smoker yesterday. As I pose for this picture, I'm holding my breath and my eyes are burning!!

...

I would have told you to "play with it outside".

[olsaltybastard]

You are all JEALOUS of my shirt!!!


Those ribs were on from 3:30pm until 10pm when we took them off. TO be honest, they were too smokey in flavor; I didn't like them that much

[ChuckG]

I prefer just a hint of smoke. Do this by using a couple of smoking chunks only 2 or 3 times at the beginning of the process and that's it.

[primereefaquatics]

The wood smoker you are using requires you to wrap the meat in foil because the wood provides the heat which obviously has the smoke. Some use briquets with wood chunks. Then add the briquets to keep the heat source. I only say this because you said it was too much smoke flavor. His style of smoker requires much trial and error to find the exact wood and briquet amounts.

When my pictures come in I will post. I know I am archaic with my film camera as opposed to digital.

[phlounder]

Yeah, I have the same smoker and that's what I do. I throw a little pecan wood in there for a little while and then wrap the meat up in foil for the remainder of the process.

[ReefSilly]

Originally Posted by olsaltybastard

You are all JEALOUS of my shirt!!!

I wrap my meat in foil as well when smoking