![]() Compared with a TS250 offset smoker (my all-time favorite smoker), this one is tiny, yet perfect for the backyarder who doesn't want to cook for a big crowd or have a dozen+ bags of leftovers for the freezer.Ī note of caution: I've found that if I cram all the racks full of meat, the air does not circulate very well and whatever is sitting along the back on the bottom grate will overcook unless you rotate it.If you leave the door closed and use 100% hardwood charcoal briquettes cooking at 225 degrees, you should get at least five hours out of it before you have to add more fuel. For this cook it ran for 7-8 hours and my target temperature was 275-300 degrees, so I had to add more fuel once or twice, but that's not bad considering I was running it hotter and had the door open a lot for photos and video. its vertical, compact design and positive locking latches and hand-crafted workmanship are nice to look at. The time is not critical but look for bubbly, crispy cheese on the top. I was running the smoker at about 275-300 degrees and had it in for 3.5 hours. Cook it in the smoker for several hours.Pour this mix into an aluminum half pan and sprinkle the bacon bits in an even layer on top.Drain the pasta and add the rest of the ingredients (except for the bacon) in a pot big enough to hold it all.Drain the bacon and crumble it in a food processor. ![]()
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