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re: Akorn or WSM?
Posted on 4/25/13 at 9:46 am to Loubacca
Posted on 4/25/13 at 9:46 am to Loubacca
quote:
The meat only takes smoke for the first 1-2 hrs, so if you have have much smoke after that, it's no problem. You want good smoke when you first throw the meat on.
i think that's debatable but that's for another thread. all i'm saying is smoke production is an issue i've dealt with as have others with ceramic cookers
1
Posted on 4/25/13 at 10:17 am to gmrkr5
Ok, so there is a guy in laplace selling a 2005 WSM for $150. It does not have a thermometer in it. Can I just drill a hole in it and install an aftermarket one or will that make the porcelain crack?
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