by jm » Fri Oct 30, 2015 11:10 pm
EdinWigan wrote: I guess that is something like an open top, Tagine. I use both here but has anyone tried slow smoking meat?
It's a good question, I've seen them used for fish, chicken, and duck, which don't require long cooking times. I'll throw some baby backs in mine tonight and see if I can keep temperature low enough for it to work well with longer cook time.
VIDEO
[quote="EdinWigan"]I guess that is something like an open top, Tagine. I use both here but has anyone tried slow smoking meat?[/quote] It's a good question, I've seen them used for fish, chicken, and duck, which don't require long cooking times. I'll throw some baby backs in mine tonight and see if I can keep temperature low enough for it to work well with longer cook time. https://youtu.be/g8f8tup-pjE