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Ok, but I think it is amusing to consider a 2 oz piece of wood, about a 1 1/2 inch cube, such as I used in my SM066 for salmon today, a "stick." In any case, I have only used electric smokers, most recently my Amerique. I can say that it is all too easy to overdo the smoke. I find the flavor of my product to rival any I've had in any BBQ restaurant, allowing for differences in meat treatment and technique. That's what I think really makes the difference in taste: treatment and technique.

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