Reply to "Cookshack the best invention since the wheel"

Former Member

Glad you're having success.

Give it a shot on the sugar. If you dry the brown sugar that way, make sure you open the door and lower the humidity. The CS is known as a very humid smoker and you need to dry that sugar.

For the brine, I wouldn't replace all the water (a gallon of beer?) but I've been known to add some strong beer to my brines. I've used Chimay and Guiness.

quote:
Sorry this has gotten longer

Not EVEN a long post. If you've read all the threads, over 100,000 at last counting, you'd know what a Smokin' Post looks like...a LOT longer

Congrats and enjoy!

7/23/088:14 AM

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