Another water heater I got around the same time has had the lime chunks rinsed out, new heating elements put in and one new thermostat as well. Old Whirlpool that has a nice rust free casing. Been running it in the house for 4-5 years or so.
I have a ton of oak, plenty of hickory and some cherry available here. I like to start out with cherry and then swap to hickory and finish with oak.
The meat has taken as much smoke flavor as it can pretty quick. Then it’s just a matter of keeping the right temp and mammalian meats tend to get wrapped in foil at the half way point. On big roasts, when I foil, I might swap to the oven to finish it. Boston Butt or brisket, I might start late enough in the smoker to finish overnight in the oven.
My son doesn’t like smoked meat aside from salmon of course and it’s just me and him so I haven’t run it in a while. I need to go smaller. Hate using pellets when I’m surrounded by wood. Might have to invent the Mini Wood Fired Smoker.
You would think I’d love a small pellet smoker with thermometers inside, including stuck in the meat, fully automated. Cooking is different though.
Another water heater I got around the same time has had the lime chunks rinsed out, new heating elements put in and one new thermostat as well. Old Whirlpool that has a nice rust free casing. Been running it in the house for 4-5 years or so.
*** My son doesn’t like smoked meat aside from salmon of course and it’s just me and him so I haven’t run it in a while. ***
Pecan wood is so mild and subtle that your son might appreciate it. It’s great with salmon, and as I mentioned it works on beef, pork, and chicken, too. We haven’t done shrimp with it yet, but I imagine that would be terrific.
Try it sometime with salmon to introduce it to your son. Maybe you’ll get him to try something else successfully.
*** Might have to invent the Mini Wood Fired Smoker.***
Please do!! This is a great idea! ;)