Steve079
Active member
I got fed up with my Char Broil #600 propane smoker, too hot, too wet. to heck with it. I went back to charcoal. Here's what I am doing today.
I filled the water basin with lit briquettes, a handful of apple, a chunck of hickory. I add 2-3 more handfulls of the apple, as needed.
Locked, and loaded
3 hours later
Chunks on the right get canned, the "prime" part of the fillets were pretty much being eaten right then, we have family over for Father day BBQ. the lower section of the fillet will get canned too. We mix it 50-50 with cream cheese to spread on bagels, I like the smoked koke on a sandwich with sliced tomato and swiss cheese, and a little Dijon mustard.
Going to fire up the canner, and put up a few pints, I have another load in the smoker, yet to go.
I filled the water basin with lit briquettes, a handful of apple, a chunck of hickory. I add 2-3 more handfulls of the apple, as needed.
Locked, and loaded
3 hours later
Chunks on the right get canned, the "prime" part of the fillets were pretty much being eaten right then, we have family over for Father day BBQ. the lower section of the fillet will get canned too. We mix it 50-50 with cream cheese to spread on bagels, I like the smoked koke on a sandwich with sliced tomato and swiss cheese, and a little Dijon mustard.
Going to fire up the canner, and put up a few pints, I have another load in the smoker, yet to go.
