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Recent content by classic
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I was asked to smoke a Brisket last minute and I only had enough pellets for half a hopper and was going to transition over to my kamado (plenty of Oak on hand) to finish the smoke. I rubbed (lots of kosher salt and pepper) and then put the brisket onto smoker (250 degrees) at 3am. I awoke at...
Thanks for letting me know about the PG500.
First trial run last night on the PG24 DLX... definitely not doing any searing on units like this (or any other pellet with no dedicated searing section), but it's smoking nicely and can be used as an outdoor oven utilizing the higher temps. If the...
Thanks Guys. UPS just dropped it off earlier this morning and I have it put together and seasoning now.
First Impressions -- Alot of nice features for such a reasonable priced unit. Metal is of course thinner than the higher end models, but appears to be finished much better than the Chinese...
Thanks for all the replies! I really appreciate the input.
So, I took a bit of a turn with this one. I spent another few hours researching today and took what was mentioned about making sure the lighter smoke of a pellet was for me to thought. I stumbled across the Camp Chef DLX and found it on...
Hi Guys,
First post and I have worked my self into a situation of being indecisive in the best choice for what I am looking for.
A little background:
Started smoking meats around 6 years ago on an inexpensive chargriller. I was able to learn how to properly smoke on an offset and the...