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Yes but it's subtle, not a powerful flavor and not sweet like apple.

pear is excellent for chicken and pork, it's a lot like apple.

a propane flame in a smoker environment burns at 3596° so there is a lot of potential to get much higher, i have taken my propane smoker over 600° for 'cleaning' several times, with the burner on high and water pan empty it gets there quick.

I don't know about the smoker Talithahorse has but many of the electric smokers achieve temps of 300° or higher.

smoke it at 250° till you have an internal temp of 160°. venison is very lean so i like to brine it for at least 24 hours. the salt in the brine will break down the proteins in the meat fibers so they don't contract and squeeze out the juices as it cooks. your fish shouldn't take anywhere...

go by internal temp never by time, pork chops are 145°

i've tried several and found the maverick remote thermometers to be some of the best for the price, i'm not sure the exact model i have currently but it's good for about 300' i've never used the pecan hulls, we have tons of pecan trees in this part of the country and they 'self prune' so...

If you're not brining your turkey/chicken before smoking you don't know what you're missing!!!! donrae the best advice i can give is to buy a quality thermometer, and don't rely on the one on the door, have a duel temp that tells you the temp inside on the cooking rack and one in the...

the green eggs are super nice, but $$$, my current one is I think a MasterForge from Lowes, was 99 bucks. before i had a small upright freezer with a smoke box on the side i built but it's too big for most dinner applications.

we pretty much smoke everything you'd normally eat around here.............chicken, turkey, quail, ribs, butt, chops, mac&cheese, peppers, corn, tomatoes, eggs, pizza.. etc......