This is a reverse-flow off-set stick burner... translated to English means that it has a firebox to the right which I only use wood (mostly cherry wood for that matter), the smoke goes from right to left under the meat (or whatever) and then exists the cooking chamber on the right through the smokestack.
This smoker is a monster, it weighs over 500kg and I have had upwards of 50kg of meat on it in a single cook.
The aluminum foil is always a good idea if you are doing legs/thighs or even just legs) whether on a smoker or on a grill, the thigh takes a lot longer to cook and if you don't protect that tiny end it will be black and unappetizing when the whole piece is done, I normally take it off when the piece is about half-way cooked.
This whole sub is for answering questions so if something is new to you ask away!
I legit never expected an answer that involved. I've got a slow cooker but I'm pretty sure you've just thrown me deeper down the slow roasted rabbit hole than I knew was possible. I'm afraid...
be afraid, be very afraid...
Or don't be, just ask questions. If you have the space and/or the money get a pellet smoker (like a Traeger), they are extremely easy to use, you just tell it what temperature you want it to cook at and put your meat in it.
Kind of like the oven in your kitchen.
Takes all of the fun out of it for me but the results are just fine.
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