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I'm not new to cooking or having more than one poker in the fire but I've never "smoked" meat before. Lessons learned from a basic charcoal/water smoker, a decent temp probe and a very cheap piece of meat.

I'm not new to cooking or having more than one poker in the fire but I've never "smoked" meat before. Lessons learned from a basic charcoal/water smoker, a decent temp probe and a very cheap piece of meat.

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[–] [deleted] • 0 pt

Thank ya. Finishing off in a crock or oven is a good idea and probably will have to be what I do with the POS I'm working with.