Posted by GUIDO on June 24, 2010 at 15:39:44 from (71.188.0.229):
In Reply to: O/T Smoking meat posted by 37 Chief on June 23, 2010 at 17:38:52:
Hello 37 Chief, I have ben smoke cooking for a few years now. Here is a picture of the setup. E;ectric coil on the bottom came from a dish washer. ake the fire starting easy. Wrapping the meat in aluminum foil,will minimize the amount of smoke that goes into the meat. Also seasoned dry wood will smoke even less. I use wood free of bark, for even less smoke. It takes some trial and error to arrive at what you like. The smoker does a good job ones you get to use it for awhile. Just don't get it hot! Medium heat and no flames. Mine has a pan under the meat that i put water and spices into, that evaporate as the meat cooks. The drippings go into it as well, and go into the evaporating mix. Guido.
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