Fw: [CH] Smoking chiles and dead animals
Mike Pierce (chileheadmike@comcast.net)
Fri, 23 May 2003 18:01:28 -0500
I have to agree with =Mark, the WSM is very good. It will hold steady temps
for long ( 8 - 10) hours. Mine is several years old and keeps chugging away.
Its been to numerous competitions and many more backyard parties and it has
never failed to come up with tasty Q.
Here is a link, Randy also has nice demonstration of smoking chiles.
http://www.randyq.addr.com/
----- Original Message -----
From: "=Mark" <mstevens@exit109.com>
To: <chile-heads@globalgarden.com>
Sent: Friday, May 23, 2003 11:02 AM
Subject: Re: [CH] Smoking chiles and dead animals
> For my money I had to go for the Weber Smokey Mountain. Intake vents
allow
> a load of Lump charcoal and wood chunks to burn at steady temps up to 8
> hours or more. Have done meat, seafood and chipotles.
>
> http://www.virtualweberbullet.com/
>
> http://www.weber.com/
>
> http://www.exit109.com/~mstevens/butt/
>
> At 10:23 PM 5/22/2003 -0500, Cuchulain Libby wrote:
>
> >From: "Frank J. Hashek" <fhashek@comcast.net>
> >Subject: [CH] Smoking chiles and dead animals
> >
> >
> > > Hi,
> > >
> > > If anyone has any advice on smokers, I would like some input. I will
use
> >it
> > > for smoking some chiles (seasonally), smoke cooking of various veggies
and
> > > for animal carcasses.
> >
> >I have a 1628cc model from www.tejassmokers.com and a big ol' lazyq from
Big
> >Jim at www.lazyq.com , for normal use I would recommend the 2040cc from
> >Tejas. A small fire or even a hotplate in the firebox should be ok for
cold
> >smoking...
> >
> >-Hound
>
>
>