Quote:
Originally Posted by BigRedChief
ive used electric smokers for 15 years on every kind of meat that exists. Never had an issue. What’s your technique?
|
Maybe to hot get a thermometer thats accurate not the one that in the door. Check your temp low and slow is the key to smoke rings. Also dont worry about it unless your in competition. Many cook higher heat 270 to 300 so they dont have to stay up all night tending the pit. It will still taste good but may be little if any smoke ring.
__________________
"The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy."
|