First a little libation is in order....A nice cool Gin & Tonic to get things going.
A chimney full of Oak Harwood Charcoal is lit and placed on the botom, with Almond wood logs set on top to burn down.
These are let to burn for 30 to 40 minutes to burn down, so that a more subtle smoke flavor is imparted. One wants the cresote in the bark burned off so that it does not impart a bitter taste to the meat.
I like to place a water pan in the chamber with a littel flavoring. In this case some cheap Canadian Whiskey (a good way to get rid of it).
The meat was seasoned in the morning and let to rest for 4 0r 5 hours to marninate.
The lid is closed for the next several hours and the temp should be between 200* and 250*
This is about the right amount of smoke that should be emmitted from the chimney of the smoker. This should last from 40 to 60 minutes.
More to come...