|
A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
|
Quote:
Originally Posted by aigel
here is my rig. It is one step up from mattdavis11.
2 hours to get the smoke into the meat at 225-250.
Then it comes off and goes into the oven low and slow at 215, 3+ more hours. That's the step you see the picture at.
Yes, oven is cheating, but if you aren't putting more smoke, why run a propane tank and babysit, if i can do it hands off in the kitchen?
g |
propane?????
__________________
Copyright
"Some Observer"
|