Quote:
Originally Posted by BigFrank
How did you stove the 5100? Just curious
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I put it in a small crockery type pot and then seal the thing with aluminum foil all around it so it keeps all the flavor in...then I use the 220 method...220 degrees for 2 hours and 20 minutes...pretty much like throwing a sealed tin on the dashboard of the car and letting it sit in the sun for a while...it really reduces the bite...
As for today's smoke:
W.O. Larsen 1864 Mixture in a Vauen 2002 POY...
