Just built this smoker. Bout to test it out.
More pics to come
Camera doesn't pick it up but there's lots of smoke.
Didn't measure temp, what should it be at?
I just dry brined the chicken as i didn't have time to do anything else because i made the whole thing this morning. its only 11am here (aus)
For chicken? 200, 225. Which is... call it 105 C. Make sure your thermometer is at the top, where the chicken is. Have a meat thermometer on hand; the thickest part of the breast should pass 74 C.
it is bricks stacked like a chimney with an opening at the bottom and top. how hard is that to see honestly? there is no super secret to it. stack bricks. place wood. light. hang chicken above. why do people have to think there is some huge science to something that has been done for hundreds of years? >>7115001
dude, so you're a bone smoker?
when cooking a butt he just loves to leave the bone in
you are clown shoes
that he won't debate line gets me every time!
so you do liek mudkips!
go back to /pol/ Fredo
we get it, you're smart
hey op, looks good. think you'll finalize the smoker as is or make adjustments?
you fucking faggots ruin everything, stop bitching about who's the bigger bitch.
you're both faggot bitch fags that fag thetregafgafhalfkja;j;agl1dsfashg
are you saying that clowns dont wear makeup? do you even know what a clown is? or are you comparing the fact that the women in this thread bitching, are retards who also wear make up, like clowns?
What's something else I can smoke?
Not meat since I have enough chickens for a couple days
How would you make smoked cheese though? Wouldn't you already have to be curing (cultivating?) the cheese? It's not like you can go get a wheel of cheese at the store and then decide to smoke it.
What's everyone doing with their thanksgiving leftovers?