although a long time griller of meat and what we used to call in scouts (some 30 years ago
) backwoods cooking I became interested in the slower side of hot smoking this year thanks to my foodie brother, hence the username.bought myself a cheap offset smoker, the landmann tennesee and have started laying down a wood supply; I work in land reclamation so get the odd bonanza of decent wood, about 1/2t of ornamental cherry being this years highlight
(may be looking to swap some of that once its seasoned -can I do that on here?)
and spent the summer learning how to make it tick as best I can, with the addition of the terracotta baffle and a water tray I can keep it running at a reasonably constant temp for 6 hrs or so before I have to fiddle
don't have many photos of the product yet, one of a pork shoulder at the start
the other of some finished hotties
I will give the recipe for this it has chipotle paste in the sausage meat, chilli cheese and picked jalapenos; is spicy.
