Re: [CH] Smoking chiles and dead animals

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For my money I had to go for the Weber Smokey Mountain.  Intake vents allow 
a load of Lump charcoal and wood chunks to burn at steady temps up to 8 
hours or more.  Have done meat, seafood and chipotles.

http://www.virtualweberbullet.com/

http://www.weber.com/

http://www.exit109.com/~mstevens/butt/

At 10:23 PM 5/22/2003 -0500, Cuchulain Libby wrote:

>From: "Frank J. Hashek" <fhashek@comcast.net>
>Subject: [CH] Smoking chiles and dead animals
>
>
> > Hi,
> >
> > If anyone has any advice on smokers, I would like some input.  I will use
>it
> > for smoking some chiles (seasonally), smoke cooking of various veggies and
> > for animal carcasses.
>
>I have a 1628cc model from www.tejassmokers.com and a big ol' lazyq from Big
>Jim at www.lazyq.com , for normal use I would recommend the 2040cc from
>Tejas. A small fire or even a hotplate in the firebox should be ok for cold
>smoking...
>
>-Hound

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