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The Kitchen & The Speakeasy
Time to begin smoking ... meats!!!
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<blockquote data-quote="DWSmith" data-source="post: 574993" data-attributes="member: 5102"><p>I have hickory and oak delivered for my smoker but at this point hickory is my favorite. Not because of the flavor of the meats but because of the aroma of the shed for several days after running the smoker. Most hardwoods do quite well in a smoker.</p><p></p><p>Yesterday I pressure washed the smoker, disinfected it just because, then pressure washed the inside again. Going to do a simple smoke later today using a variety of sausages.</p></blockquote><p></p>
[QUOTE="DWSmith, post: 574993, member: 5102"] I have hickory and oak delivered for my smoker but at this point hickory is my favorite. Not because of the flavor of the meats but because of the aroma of the shed for several days after running the smoker. Most hardwoods do quite well in a smoker. Yesterday I pressure washed the smoker, disinfected it just because, then pressure washed the inside again. Going to do a simple smoke later today using a variety of sausages. [/QUOTE]
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Time to begin smoking ... meats!!!
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