You guys sell your smokers?
Salmon fillet and last of trout from last season ready to go in.https://uploads.tapatalk-cdn.com/202...25b1d16090.jpg
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You guys sell your smokers?
Salmon fillet and last of trout from last season ready to go in.https://uploads.tapatalk-cdn.com/202...25b1d16090.jpg
No, just haven't been talking about it much. Did a brisket within the past couple of weeks. I used worcestershire as the binder for the rub for the first time and it turned out quite well. Was a bit saltier than using mustard, so I'll pay attention to that next time. May also use a mix of mustard and worcestershire next time.
Still have plenty of pulled pork in the freezer.
When we were in WA last month, Costco had Flavor Connections rib rub that was inexpensive. Was very tasty, a little on the salty side, and they use it on their prepared ribs. Can't find it here, and it's insanely expensive online. I got my folks' Traeger Junior Elite working again. The induction fan was bad. I made them a couple of pork butts. We had a couple of meals and left them a bunch.
Their local Costco had a bunch of mislabeled meats in the cases. Brought it to the attention of an employee.
Whole packers labeled as trimmed at $8.99/lb.
Attachment 82533
...and boneless pork shoulders labeled as Opakapaka from Vietnam at $6.99/lb.
Attachment 82534
Pork, the other Pink Snapper.
Only three of us for dinner last nite and barely any leftovers.https://uploads.tapatalk-cdn.com/202...8cb2dff8cf.jpg
Made some Smoked BBQ Baby Back Ribs.
Nice work! I can?t wait until we are out from under the fire ban so I can fire the pit up.
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Same. City told me I could use the smoker when we had a prior fire restriction but the guidance for a ban is stricter. I laughed a little at the idea that a liquid stove was “safer” than my pellet smoker.Quote:
Originally Posted by Mykidsdad
Y'all talk to "the city" way more than me. I've I wanna smoke/grill something.... that's what I'm going to do.
I have been told you can use pellet grills. I heard the rule is if there is an "On/Off" switch.Quote:
Originally Posted by Aloha_Shooter
Not at all. We use it on a daily basis. Just forget to snap a pic until the meals, about over.Quote:
Originally Posted by buffalobo
After extensive use (months) of a pit boss 1100 from lowes, I have to give it the thumbs up. With a water pan I have no issues maintaining temps of 160 +/- 10 all day. It is a little hotter over the searing section but there are moda to change that, and it has helped me more than it hurts, as I do mixed smokes every time (ribs, burgers, corn all at once, etc.)