Quote Originally Posted by ShilohRed View Post
Easy to stop that, I use no wood in my Smoker. Only the flavor from seasoning of the smoker. Same as an old Cast Iron skillet, Smokers need to be seasoned.I keep the bottom of my SmokinTex clean along with the racks. But the sides I would kill someone if they scrubbed it clean. Its not dirty, but has that golden brown look from hundred of hours of smoking meats. I can do Chicken, Turkey, Quail, Fish and even Ribs without wood. Or If I do use wood its Pecan and just enough to give it a hint of smoke.




Also I spray the skin down with Pam cooking spray. And the skin turns out golden brown along with people fighting over


who is going to get the most of it to eat. Again less wood is more in Turkey and smoking most meats.

Putting on 5 sides of Baby back ribs around 8 am tomorrow. Twice baked taters, Baby Back ribs, Homemade Yeast rolls and Sweet Tea. Man what a meal.

Pete
Think I'm coming to your house in the morning