<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">...Also put a few bakers in the rack under the chicken, it will add a nice touch to the meal...<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font color="blue">The reason I put the bakers under the chicken, the main reason is that they can take the heat of the lower racks~I'm not worried with the fact of messing them up like a piece of meat. The second, and somewhat of a minor thing is the fact of a lttle flavor (Arkie spelling for <i>flavour</i>) of the fat drippings.</font id="blue">
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Are you really trying to get any smoke flavour?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font color="blue">You Betcha Baby[:p], This is one of the few times that I really like Hickory, but any good old smoke will do. What got me thinking that the Hen Mallard and use to go to a BBQ place in Hot Springs, they served them~always enjoyed them. They also served a little crock pot type dish, one serving size, with cheap baked beans and I'm sure some form of left over meat then they put it in the smoker~~Heavens to Mergatroit, it was way to good. But that is another project.</font id="blue">
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Do you peel the spud? What is the purpose of spicing and rubbing the outside if that is the case?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font color="blue">All I do is wash them good, I am one of those freaks[B)] that like to eat the skin, hate that feeling of grit on the teeth. And I use EVOO to help keep the skin soft, plus EVOO will probably not hurt the flavor either.</font id="blue">
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Or merely trying to get the best use out of heating your cabinet?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font color="blue">Ok I'm a cheap butt[^], yes hate wasting that smoke. If you can fill the BS up (reasonably) do it.</font id="blue">
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">How long does it take at say a butt or brisket smoke temp of 210-225? Does the time increase with the number of spuds, or pretty much all the same?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font color="blue">On a long smoke like that I don't think it will make a differance. What ever you do don't keep them in there for 9-12hrs[xx(]. Check them around 4hrs or so until they are soft..</font id="blue">
Other great uses for smoked bakers: Cut those puppies up and make some fried taters~~~YOWZAA Boys this is great. And really they are still great just cut in half and reheated with real butter and cheese....
Norhtern friend, Stay warm, stay safe. I would like to talk to you about a Goose Hunting trip that the posse and I want to get going to Canada on. Outfitters that type thing..
SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...