Charcoal or gas? How about both?
I rarely use the gas. Mostly during the wintertime because I can get a more consistent heat while grilling. I also have a Brinkman gas smoker. It's not insulated so smoking during the winter is a PITA. Year round, I found the best results is to smoke for an hour and finish off in the oven. I like a mix of hickory and apple chips for pork. I've attempted to try and smoke fish a # of times and never once been successful.
I always finish in the oven. I like to get a couple hours of heavy smoke into the meat to get a nice smoke ring then wrap in foil leaving the ends open, pour fruit juice in(almost any will work but i prefer apple or orange), then close the ends and throw it into a 180 deg oven for as long as I can wait. Let it rest for an hour and its like butter
Originally Posted by 2sac
Attachment 308111 snow crab and shrimp on the smoker! First time trying it and it turned out great with apple and cherry wood.
Mmmmmm. Nice lookin meal right there!