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A qualitive analysis of smoke

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  • #16
    i too can smell the faintest whiff... but i do know- when i deliver meat from an off premisis smoke... IF I smell like smoke- it smells(sells) better.... i think i finally got bubba's hats dialed in now........
    i did 9 hour racks the other day & noone complained of too much smoke & noone got sick. these we're some long time eaters of my Q too so don't ask what happened or what changed... seems everything came out well- don't ask me.
    brink vertical charcoal(the carp)
    18" old smokey charcoal grill/smoker
    cast iron Hibachi
    22" Kettle w/ "Smoke-EZ" styled riser extension
    & rotisserator
    12x7 wells cargo vending trailer(mods in progress)
    stuffer,slicer & more carp than i can fit in it...
    Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

    Blues-N-Cues Concessions & Catering
    http://blues-n-cuesbbq.com/
    my music recordings-
    http://www.reverbnation.com/rlcltd





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