Quote:
Originally posted by KillarneyRose
Charcoal is a pain-in-the-butt to get started, it's messy and the meat always ends up tasting a bit lighter fluid-y. I say gas.
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Aw, baby, if ya wanna do it the real right way...
Dig a pit. Get the coals going, Using Oak logs only, put down rocks over the coals, then the meat wrapped in foil, cover with rocks and let smoke for 6-8 hours or so.
THEMS GOOD EATS.