Quote:
Originally Posted by OLS
Somebodies been trolling through the smoker mod threads at other forums...........
EXCELLENT reading comprehension and physical....doing of...stuff.
That's the fancy charcoal, too...Charbon du bois franc. I don't think we HAVE that in the US.
|
Yeah, just a little bit of research.
Other than briquet (which I have some of as well) that was the only lump I could get. Price is crazy though, like a buck a pound or more....
First smoke is happening tomorrow, rain or shine. Chicken will have been in brine 24 hours as of 1 today and then it will sit in the fridge and dry until tomorrow.