Hi Mike, Here are a couple of sites I have been looking at:
http://www.smoking-meat.com/ and http://www.texascook.com/barbecue/ Hope you find something of interest here. I read that the thing to do is to soak your wood chips before putting them on the heat. I haven't yet got myself a smoker but part of the trick is to seat yourself next to the smoker with a tub of ice and beer around midnight adding charcoal and chips at intervals through the night. By the time it is ready for eating you are about finished but everyone else sure enjoys the food. Ohio Scientific now has a wireless meet thermometer which apparently also talks to warn you as the meet approaches your pre-selected temperature or degree of doneness depending on the setting. I wasn't able to determine if you can set the time and other settings without sight or monitor the reading without sight but the idea seems like a good one. Do let us know how it goes. Dale Leavens, Cochrane Ontario Canada [EMAIL PROTECTED] Skype DaleLeavens Come and meet Aurora, Nakita and Nanook at our polar bear habitat. ----- Original Message ----- From: Mike Rusk To: [email protected] Sent: Friday, June 15, 2007 11:54 AM Subject: [BlindHandyMan] Father's Day early I got my gift lastnight, a charcoal smoker. I get to assemble it tonight so we can fire it up for a party tomorrow evening. Now I need Ray to find me proper smoking techniques, please? Guess my compresser will have to come for my birthday later, haha! [Non-text portions of this message have been removed] [Non-text portions of this message have been removed]
