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John H[_2_]

On Sat, 27 Nov 2010 10:38:26 -0500, I am Tosk
wrote:

In article ,
says...

On Fri, 26 Nov 2010 18:14:59 -0500, I am Tosk
wrote:

In article ,
says...

In article ,
says...

On Fri, 26 Nov 2010 17:23:44 -0500, John H
wrote:

Cold winds or temps can
easily add a couple hours to the smoking time.

That may be the problem. It is not that cold here. I do notice when it
is in the 50s my gas grille is not as hot.

So, you guys are really cooking the birds as opposed to actually
"smoking" them. If the pop up timer is going off, it must be cooked, not
smoked. Not a big deal really as long as you get the flavor I guess...

What kind of wood do you guys use?

The reason I have to ask here is I need to make a new smokehouse and I
am trying to decide if I should do that or just buy one of these
"smokers"... I have thought of making a hybrid using one of them
though with my Father in laws' Baffle system for redirecting smoke and
at least 6 feet with 8 inch stovepipe...

I could make a nice box out of wood if I wanted to...

I use hickory, mesquite, or, if I can get it, apple. We had to cut down a
hickory tree in the back yard, so I've had lots of hickory to use.

I use Hickory and Apple when I can get apple. Is your Hickory of the
"Shag Bark"? I have a huge hunk of Shag Bark here I use.

I am trying to decide what wood to make the smoker out of, I can
actually get Hickory boards, air dried but it costs big..

I believe it was the shellbark, but I wouldn't bet big money on it. Bugs got it.
--

Hope you're having a great day!

John H

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