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  1. #1
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    natural gas smoker.

    I'm thinking about getting into smoking food, thanks to Tom, and think as I have natural gas bbq outlets on both decks I would ask if any of you have any experience with a natural gas smoker.

  2. #2
    Senior Member
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    go old skool use charcoal and a green egg

  3. #3
    Administrator CbadRider's Avatar
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    I've only used charcoal for smoking food. I suppose you could use gas if you kept the flame low enough. The internet probably has a means for smoking while using a gas grill.
    Quote Originally Posted by toddles View Post
    So Tom only hires people that are nutty? Is part of the requirement to be a moderator on this site is that you have to be nuts??
    Forum Guidelines *click here*

  4. #4
    Senior Member Grishnak's Avatar
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    Is it HOT smoking,thats fast.Or cold smoking,thats a bit slower,and can do things like cheese as well as fish and meat?

  5. #5
    Administrator CbadRider's Avatar
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    Quote Originally Posted by Grishnak View Post
    Is it HOT smoking,thats fast.Or cold smoking,thats a bit slower,and can do things like cheese as well as fish and meat?
    I use temperatures of about 200-250 deg F for smoking meats. A 4 to 5 pound pork roast will take about 5 hours or so. I've never seen a recipe for smoking a cheese.
    Quote Originally Posted by toddles View Post
    So Tom only hires people that are nutty? Is part of the requirement to be a moderator on this site is that you have to be nuts??
    Forum Guidelines *click here*

  6. #6
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