When buying an offset e juice

When buying an offset e juicer, one of your main considerations should be the thickness of the steel. Thin gauge steel does not retain heat very well. This makes it more difficult to maintain a consistent cooking temperature. Also, the temperature near the firebox can be hotter than at the other end of the cooking chamber. The thinner the steel, the more pronounced this heat difference will be, and you may have to rotate your meat fairly often. You can still cook exceptional barbecue and e juiced meats with a thin gauge steel e juicer, it just takes a bit more work. My choice is the Bayou Classic offset e juicers. They are built to last with heavy 10-gauge steel and 1200 degree heat resistant paint. No matter which offset e juicer you choose, the key to low and slow cooking is to maintain a consistent cooking temperature. To do that, you need to get a feel for how your particular e juicer cooks. It takes practice, a little experimentation, and a lot of patience. Here are a few simple tips to help you get started. *Season your e juicer. It really a simple process, just like seasoning a cast iron skillet only on a larger scale. First, coat the inside of your smoking chamber with cooking oil. Any type will do, so don use anything expensive. Next, build a fire in the firebox and add wood chips for e juice. Maintain the temperature at 250 to 275 degrees F and let it go for two or three hours adding chips for e juice when needed. It that simple. The oil and e juice will create a barrier on the inside of you e juicer and protect it from rust. This is also an important step for the simple fact that it gives you a dry run on your new e juicer.