Wayne SW/MO Posted January 26, 2011 Posted January 26, 2011 While these aren't cheap, they do great job of cold smoking for cheese, bacon, or fish. AMAZE N SMOKER Today's release is tomorrows gift to another fisherman.
Gavin Posted January 26, 2011 Author Posted January 26, 2011 Thanks for the tip on the nuts....though I never soak wood or anything else that gets burned in my smoker.. http://www.facebook.com/photo.php?pid=904607&l=7c8d473bf2&id=1647470288 I made a charcoal basket out of some expanded steel, and burn logs over lump charcoal for the most part. I've found that not soaking makes for a cleaner smoke flavor(less creosote). Cheers.
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