Hi I'm Ryan. I just got my old fridge turned smoker in December, I love it. I had a little Bradley electric first and didn't like it. I got 2 questions first I would like to add permanent thermometers to this. Where might I find some I want to put them in the side at top and towards bottom any suggestions? Second I just bought a pickup load of pear wood that was just cut down. Is it ok to use green wood or should I let it dry? Everything I see on internet is 50/50. Thanks
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Originally posted by Ryan View PostHi I'm Ryan. I just got my old fridge turned smoker in December, I love it. I had a little Bradley electric first and didn't like it. I got 2 questions first I would like to add permanent thermometers to this. Where might I find some I want to put them in the side at top and towards bottom any suggestions? Second I just bought a pickup load of pear wood that was just cut down. Is it ok to use green wood or should I let it dry? Everything I see on internet is 50/50. Thanks
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...these thermos have never let me down for a mounted style.........
http://www.teltru.com/s-43-barbecue.aspx
Only folk i know who use truely "green wood" they use it at high temps...325-350 degree power cooking.....seems fact smoke is moving quickly thru cooker it doesnt have any bad effects.I honestly believe the smoker and application of wood the key here...I like to use wetter wood meself.....Not green though......
I have used pear wood before and enjoyed it
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Becky
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https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn
Weber 22.5" One Touch Gold Kettle - Black
Weber 22.5" One Touch Gold Kettle - Copper
1993 Weber 22.5" Master Touch Kettle - Red
Weber 18.5" One Touch Silver Kettle - Budweiser
Weber Smokey Joe
Multiple Dutch Ovens and other Cast Iron
Pink Thermapen
Purple Thermapen
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I believe these guys carry the Tel-Tru line...good thermos...
Green wood... if you got a pit/firebox big enough to have a helluva coal bed... some DO use it. But I would nor for your application. Cut it small and split it..and keep it covered or in garage...it'll season pretty quick.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Another question how do I get a picture next to my name on a post I got one on my profile thanks again. I will check them websites out and I'm glad to know about the wood. Unfortunately I'll have to buy some dry to get me by. I do have dried mulberry I heard it can be a little.bitter is that true.sigpic
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Ryan Lookin' forward to seein, what comes outta that fridge. Lotsa good folks here ready to help with anything that might come up. Maybe you could give us some details on the fridge build sometime.Rudy
sigpicGOSM Big Block
SnPP - Rehab'd after 16 years
22.5" Weber Kettle
Smokey Joe for the RV
Assorted Digital Thermos
and a ugly BROWN thermapen cuz it was on sale!
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Originally posted by Ryan View PostI do have dried mulberry I heard it can be a little.bitter is that true.
I haven't personally used mulberry, but, a good friend and member on here uses it. According to him, it should be dried, and then used until it is a year old...after that, he says it gets bitter.
Hope this helps,
Eric.
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I actually found this one on Craigslist the guy was moving. So lucky me! It set up nicely he did a good job. I'm hoping to make some more pulled pork this weekend. A couple weeks ago I made north Carolina style turned out great only problem the vinegar sauce was way to tangy good just to tangy any suggestions.sigpic
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