Interesting.Quote:
Originally Posted by wyome
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Interesting.Quote:
Originally Posted by wyome
How long did you cook the beef ribs?Quote:
Originally Posted by Great-Kazoo
Congrats! Have fun with it!Quote:
Originally Posted by drew890
3 hr smoke, finished @ 225 till done, maybe another 2 hours. Dijon mustard lightly applied all over, then a montreal steak seasoning variant, with a tad of brown sugar and red pepper flakes mixed in before sprinkling on mustard base.Quote:
Originally Posted by drew890
Before you road testing your new smoker. Line the tray and drip channel with foil, makes cleaning that much easier.
If we're going there, I'd do the burn-in first without the foil. Let everything cool down and then line the drip tray with foil. I've seen the foil stick when applied to the tray with the protective oil still on it. Also make sure to keep the foil tight to the underside so it's not flapping in the breeze over the fire bowl.Quote:
Originally Posted by Great-Kazoo
Truth!Quote:
Originally Posted by Gman
Learned that on the burn-in and got to spend a few more minutes scraping the original foil off.
But (always a but) it has been great having a pellet smoker!
few meatloaf's made with my home made & ground Chorizo and lamb.
Attachment 73679
Updated pic, after about 1 hour of smoke:
https://i.imgur.com/1SpE38E.jpg
8 pounds of bacon.
1 slab is bourbon/maple, the other is a regular pepper/brown sugar.
Got up this morning to throw a pork shoulder in the Bradley only to discover the heating element took a dump. Replace a $30 part or drop a lot more on a pellet grill?
Both. You're in for the $30 either way, and you're going to end up with a pellet grill anyway. [emoji41]Quote:
Originally Posted by fj605
Sent from somewhere...