Quote:
Originally Posted by LOCKPICK
I was thinking about getting a new fangled electric one, but more for the added capassity. I kinda like getting up early spending 8-10 hours on some ribs or brisket. And while thats going I always use the smoke for some chicken or fish on the side.
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The added capacity is nice. Over the weekend we did 2 racks of ribs and some sausage without an issue. The biggest thing is that you save so much time on the fire. All you have to do is remember to add more wood chips about every 4 hours and you are good to go.
To me the skill is knowing the recipe, the time and the temp.