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Recent content by sue
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Yes, I have a Green Mountain Daniel Boone. Originally thought about a GOSM Big Block but after I saw how easy this was I was sold. Had it 3 months so far and don't regret a thing.
Wildflower - did you not read the part that I'm new to this? You may not want my left overs. No, actually so far everything has turned out pretty good.
I may be jumping the gun because I haven't been smoking that long, only a few months, and there are only 2 of us, but I'm considering getting a Food Saver. Which one do you have and do you like it? Does it work well?
Thanks.
I recently smoked a 10 lb butt and also had to have it done by a specific time. It was recommended to me to foil it for someof the time to get the internal temperature up faster. Worked great and was done when I needed it.
I went to a class locally and if you don't want to trim the fat, they did this on a brisket, score it down to the meat like a tic tac toe first and then season it.
I am new to smoking. Have only done a pork butt, 2 racks of ribs and some boneless skinless chicken thighs. On the thighs I used the same rub I had used on the ribs and butt but I need something different. The rub I have has some spice to it and for chicken I want something that is not so...
Need to get some feedback. Had my mind made up I was buying a GOSM Big Block and then went to a smoking class today and really liked what I saw in the Green Mountain Pellet Grill.
Any one had experience with both?