Discussion in 'Roll Call' started by dymes, Jan 24, 2016.

  1. dymes

    dymes Newbie

    I have had a few smokers. I been smoking meat for quite a while. I cashed in the stick burners for the simplicity of a pellet grill. Best decision I made in BBQ. I can cook and still watch my kid.

    I live in Madison, WI area. I have converted 5 people to the light of BBQ in my neighborhood. Most are now Pellet guy but a few still burn sticks.

    Today we are making bacon, yesterday was ribs, tonight reverse seared ribeyes. I cook on my pellet grill 4 to 5 days a week year round.

    Hello all
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Welcome to SMF

    How did the bacon turn out? Don't be hesitant to share your smokes with us! Glad to have you on board!
  3. dymes

    dymes Newbie

    The bacon is fantastic. Cold smoke on it for 6 hours then a hot smoke for 5 hours to 130 degrees. A beautiful mahagony color, nice flavor and texture. Those that have not made their own bacon don't know what their missing. It's amazing.

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