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Re: Chimney smoker and firebrick question
From the WFO board
Posted by Eugene (151.203.96.53)
In Reply to: Re: Chimney smoker and firebrick question posted by Herb
I am just starting to look into building my first oven, but I have been smoking meats for a long time on a smoker that I purchased.
I am not sure if the oven will be able to get low enough temperatures and sustain it long enough. If you are smoking ribs/pork shoulder/brisket, you need a temp of 210-225F for 5-12+ hours.
Smoking fish takes less time, but the temperature should be around 150-160F
Re: Chimney smoker and firebrick question
Jamie and Katrina's brick oven with temperature gauge, in Victoria.-
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