Mark Flaming (markf@iadb.org)
Wed, 15 Nov 1995 12:48:16 -0700
I have a convection-type smoker manufactured by New Braunfels
of Texas. My most immediate aspiration is to smoke a small pig,
around 20 lbs or so. Can anyone provide me with advice regarding
seasoning, cooking temp and time and other related techniques?
Otherwise, I am also still working at techniques of acheiving
the fall-off-the-bone
tenderness and moistness of the deep pit in my convection smoker.
Suggestions here would also be appreciated