[VIDEO] The Smoker Insider

The Smoker Insider

Learn how to season a smoker and attach a thermometer.  Yah, it is pretty basic staff – great for beginners and amateurs.  But they are darn too important to start with.

Some Good Comments:

“Aaron, thank you for doing this series! This is EXACTLY what I have been looking for in learning the BBQ ropes. You really help tremendously in minimizing the costly trial and error that can easily plague the inexperienced. BTW… you have any experience with cold smoking? I’ve been cold smoking stuff like cheeses, spices (Kosher salt, paprika, etc.) and New Mexico red chile peppers!! Good stuff!! My smoked cheeses are the bomb.com! =)”

“You’re going to have to modify that smoker a whole lot more than just the thermometer. Those offset smoke boxes with the tiny opening are pure stupidity and a huge design flaw that seems to be on most smokers. Why push the smoke though such a small hole? Huge box, 6″ hole for it to smoke though. Stupid. It also creates a huge hot spot inside the smoker where one side gets WAY too hot and the other side is just right or cold. Your best bet is to make your own smoker, or pay to have one made.”

Catch the snippets at 1:20″ and 4;35″

Source: BBQwithFranklin