Quote Originally Posted by Great-Kazoo View Post
Those people only know about pellet smokers from others who don''t have them. You don't need so much smoke the fire spotters on Mt Evans can see it to have a good smoke flavor.
Longer time on a low smoke setting can equal a wood smoker. If you try different times and wood flavors using the high smoke setting can really kick it up in a shorter time frame. To me the trick to smoking anything is having the patience to let it be cooked when it's ready. Not in 3 hrs because some web site says so.
Time & Temp, Time & Temp. Plus a good thermometer. Guessing it's up to temp because it's been on the rack for 4 hrs is




I considered a pizza oven, working the grill or smoker can get me good results w/out that $$$

We use high gluten flour, like that 00, getting the yeast, water & sugar going ahead of time helps also . .
When dining with someone new that surprises everyone by requesting gluten free, while not actually suffering from Celiac, I always ask if I can have their gluten on my plate. IOW, extra gluten please.