We bought one of those cheap electric smokers - vertacle drum shaped - and have really enjoyed it. I cut pieces of pecan sticks (picked up in the back yard), place them beside the element, replace them every hour, and smoke several birds and cheap pork loins at a time. I rub curry powoder/garlic salt on the pork, and leave the birds as-is. Yummy stuff every time. Takes about five hours. I use it year round.
On Fri, May 16, 2008 at 7:11 PM, Peter T. Arnold <[EMAIL PROTECTED]> wrote: > 2 more things. > > put "dry Rub" on before cooking, NO BBQ sauce un till the cooking is > done. The sugar in BBQ sauce burns, you don't want that. > > Secret rib receipt follows: Marinade them o'night in Caesars salad > dressing, cook then very slow, add smoke, you'll like these without > sauce, add if you like after cooking. > > Pete, I tend to be passionate about the smoking thing. > -- OK Don, KD5NRO Norman, OK "There are three kinds of lies: lies, damn lies, and statistics." -Benjamin Disraeli and/or Mark Twain '90 300D (Rattled), '92 300D (Saber), ' '81 240D (Gramps), '97 Ply Grand Voyager (Vincent van-go) _______________________________________ http://www.okiebenz.com For new parts see official list sponsor: http://www.buymbparts.com/ For used parts email [EMAIL PROTECTED] To Unsubscribe or change delivery options go to: http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
