The wood chips cause the smoke but they aren't burned. Something has to supply the heat for a long period of time.

 

Smoking meats is a trial and error thing. My dad tried smoking a turkey and it turned out tasting like ****. It's all in matching the wood you smoke with the type of meat/cut of meat you are smoking. My dad did zero research when it came to that and it showed.

 

then i'm assuming it's charcoals

 

my dad has always had it come out really good. one time the ribs came out burnt.....but was still edible

 

I've been doing a little reading on that. For what I want to do, it sounds like oak mixed with mesquite would be the ticket.

 

Charcoal or gas or electric, just like a grille. Then the wood above it. You can buy smokers, make them out of a clean drum, or out of wood.

 

I love the beginning of Cowboys From Hell. Such a good riff.

 

I need to get a meat thermometer and some wood chips. I'm going to try it on my grill.

 

time to go mow the grass

 

i heart mesquite

 

http://www.smokingmeatforums.com/

 

http://www.smoking-meat.com/smoking-basics-ecourse.html

 

Scoot, don't be cleaning out your 636 part supply unless the people pay extra for them. If this deal works out I will be needing a stock pipe and a right rearset at the minimum.

 

sorry no rearsets

 

ive been all over this guys site for the past 15 minutes. this looks like it could be fun

 

lol

 

I mean the passenger right rearset. And the full exhaust, not just the pipe.

 

You're really going to go through setting up another bike?

 

heres a big r post if you guys still have some rep to give

https://www.stuntlife.com/forums/216...ew-girl-2.html

 

If I can work out an agreeable deal with him, yes.