Jump to content

gblrklr

Members
  • Posts

    3
  • Joined

  • Last visited

Reputation

10 Good

About gblrklr

  • Rank
    Junior Member
    Newbie

core_pfieldgroups_99

  • Location
    FL
  • Occupation
    Education
  1. gblrklr

    Smoking

    I agree with Firemonkey too. If I am smoking, the smoke will be rolling from start to finish. Maybe it just makes me feel like I am more of a part of the cook, but I like to think it does make a difference. The main reason I began the post was to get a feeling about how difficult it is to keep smoke going from start to finish with a KK. I really appreciate all of the comments so far. What I can gather is that it would be necessary to add wood to a smoke if I wanted to keep it smoking for the duration. If I had the KK loaded, would it be difficult to add the wood?
  2. gblrklr

    Smoking

    Firemonkey, I am near Gainesville. Do you soak dry chunks in water?
  3. gblrklr

    Smoking

    I am considering purchasing a KK and I enjoy slow smoking different meats. One question that I have is how often will chips have to be added during a long smoke? I do like to keep the smoke "rolling." How difficult is it to add chips/charcoal during a long cook? Thanks in advance for any help.
×
×
  • Create New...