Question about Grilling
One probably is fer yer liquid and the other is fer yer hickory wood chips. Both serve to make the smoker an indirect cooker. The hickory wood slowly gets the smoke a rollin intah them smoker and the liquid (a mix of liquid smoke, cheap white wine or H2O) catchs them drippins and bounces em back into the smokey goodness of that thar machine.Yeppers I can smell that meat a smokin right now. What are we cooking? Don't matter; all we want to remember is low and slow baby. Low temps (200f) and slow (6 to 8 hours) Hay we said it was good, not fast LOL.
Posted on Jan 01, 2011
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Posted on Jan 02, 2017
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