Made this yesterday and will smoke a chicken and some pork today. Both will spend in a few hours in brine and then spice rubs. I have oak, cherry and mesquite wood chips. What's the feeling as to use of these?
Alton rules....he's my gastro-chemical heroYou have been watching Alton Brown.
I'm told they work a whole lot better if you stand them up vertically.
Andrew - that is where I pilfered the idea from (being the food whore that I am).I thought it was only unglazed at the very top inside... anyway- don't want to derail this thread
Saw them do that market thing on Anthony Bourdaine (or was it Andrew Zimmern?)