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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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18-12-2004, 04:00 PM
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Ahhh, Saturday is here!
Never did get a chance to dump out the batch of homemade lump (indirect
via drum in a drum). Duty called! Now that it's Saturday, I can check it out and post results. Also, have been brining 12 turkey breast in TFM Brine and they will be going into the smoker today. I'll tweak a few things such as line the back wall of the firebox with bricks. The pot that I bought at Wal-Mart worked out good as far as running 3 hours. I'll work on air control to see about making it burn longer and go a tad lower on the temperature. -- Mike Willsey http://groups.msn.com/ThePracticalBa...ewwelcome.msnw (AMWILCOMPORIUMNET) (@ between L&C, dot between M&N) 
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