Quote:
Originally Posted by John Wiz
It's an Oklahoma Joe's Longhorn reverse flow smoker. Had it coming up on 3 years. been really happy with it. It keeps a pretty even temp across the cooking surface as well as having a pretty nice sized cooking area... We also did some pork belly burnt ends and jalapeno poppers.... just didn't get any shots of those.
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Mastered Kamado - great for smoking Brisket, pork, ribs....
Now on Sous Vide mastering Steaks are truly the best and use iron pan or griddle on Weber to sear.
