Quote:
Originally Posted by PSM
Any TTPs? This is my first time using an offset smoker. I ran mesquite charcoal through it twice to season it and it held the temperature well. I'm impressed so far.
Pat
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Yeah, depending on what you're smoking after so much smoke, wrap it in tinfoil and return it.
Most proteins need only a bit of smoke compared to the long low heat needed to break down the protein chains that make the meat tender.