有人在他们的SM025中尝试过颗粒吗?刚刚看了《烟熏乔》的烧烤部分，他用百吉饼调味料熏了一块牛腩，然后用碎山核桃壳在烤炉上熏。听起来美味。任何想法吗?
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我从来没试过。我知道有些人会用一个带孔的木屑管冷烟，然后用火把点燃。球吗?你可能想尝试空跑，看看它们燃烧和冒烟的效果如何。
谢谢。我试试。
我在我的SMO 45和SMO 66中都使用了弹丸。这些只是像你们的SMO - 25那样的大型设备。当我想在一些不会长时间在吸烟者身上的东西上获得良好的烟味时，我把颗粒放在木箱里。比如牛排、猪排或猪腰肉。弹丸能让你快速喷出浓烟。当我冷的时候，我用带子弹的烟管抽奶酪之类的东西。你在做胸肉。鸡胸肉要在烤炉里烤很长时间。这并不意味着它会有烟很长一段时间。这些炊具棚里的吸烟者非常吝啬木材。 That means you get a lot of smoke flavor with a little wood. The book that came with your smoker says to use 4 to 8 ounces of wood. When I first started using the cookshack smokers I thought that the more wood the better. Everything that came out of the smoker smelled and tasted like creosote. I have never used crushed up nut shells in my smokers so I do not know how they would burn or smoke. With the cost of brisket today, I think I would opt for doing your brisket with 8 ounces of pecan wood, and find a less expensive piece of beef to try the pecan nut shells on.
好想法。然而，我咬牙切齿，我很想尝试一下。食谱来自Smoking Joes BBQ。他当然会用烟枪。它引起了我的兴趣，所以我点了一些百吉饼香料和一袋山核桃壳。去好市多买了一块16磅的牛腩。我可能会把它切成两半，在我的厨房里试试。将发布结果。