I'd recommend shiny metal. I would have probably had mine sand blasted if it wasn't brand new.
But I'm pretty cautious about chemicals in my food. YMMV
how much did it cost you to sandblast your drum?
I'd recommend shiny metal. I would have probably had mine sand blasted if it wasn't brand new.
But I'm pretty cautious about chemicals in my food. YMMV
how much did it cost you to sandblast your drum?
When Chezuki grows a third thumb, you'll know I was right!
Seriously though, get it down to bare metal and you should be fine. I may be overly paranoid.
I just wasn't sure if it's ok at "bare metal" or if it needs to be shiny....you guys wipe insides with acetone?
Parts of my barrel were glowing orange during my burn out. I'm satasfied it's safe.
NO!!! The idea is to remove potential toxins, not deliberately add them.
No! Bad Caleb!! No!!!
I used a lot of big thick logs of well seasoned firewood. It burns hotter and much longer than pallets.
I smoke them, finish them on the grill. If I want to sauce them, I put them in a big stainless bowl and toss them with the sauce.
I cooked up some chicken wings on my kettle last week. Smoked them around 350 for maybe an hour with apple wood, glazed with some buffalo sauce for the last 10 minutes or so. They were really tasty, but I would like to do better.
How do you guys do them? Would they turn out better if I crisp up the skin over high heat on my gas grill after smoking? Will that char the glaze, though?
Ok. So no need to 'set' the sauce like I do on ribs.
Do you get some decent crispy skin?
Alright, pitmasters. New challenge.
Canada goose breast.
I have never cooked it or eaten it before. But I end up shooting quite a few of them each year for pest control purposes. Seems wasteful just to toss them.
Hmmm aren't they on the endangered list? Maybe better to use the 3 S principle here.
Any experiences?
Hmmm aren't they on the protected list? You might want to use the 3 S principal here.