Originally Posted by Cheesy
Originally Posted by Pugs
Originally Posted by Stan V
Cheesy, the only question I have is the use of pine for the walls......hate to see that pine smoke on meat.


Doesn't look like the walls get hot enough to produce smoke. What's wrong with a little pine resin flavor? grin sick


And I said pine, I'm just assuming that is what she used, looks like it anyways. And Pugs is right, it doesn't get hot enough for the walls to smoke. I try to maintain 225 degress at meat level. When the wood is burning/smoking in the cast iron down below, the smoke really gets to rolling, which is what has the walls smoked in. At least thats my theory, and I'm sticking to it. smile

Thanks byc, I just saw your comments from previous thread yesterday.


It's pine....and when I see pine I think turpentine and pine sol. grin

All I'm saying is that the safer, better tasting wall material would certainly be oak.....or even hickory, maple, pecan, etc. Anything suitable for smoking meat would be more suitable than pine....I hope you never know why I bring the subject up.

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