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Recent content by bluewolf
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I got a Pit Boss Lexington smoker for $292 at Wal-Mart it has 540 sq in
To work with this is my first too!!!
Welcome to pellet smoking! and " May the smoke be with you!"
Congrats Nathan!!!
I just "popped my cherry" This past Sunday and it was all kinds of stressful
I wish I would have talked to the folks on here first but I am a "gung Ho" typa gal and just did it...
Listen to the folks on here they have lots of experience!!!
Maaaaannnn, I haven't had French toast in so long...
And me thinks there is some bacon in the fridge and I got tons of Blue berries!
Guesss what I'm havin for breeakfaaasssttt! :emoji_wink:
Wow!!!
I guess I did better than I thought I did now I don't feel as bad about it
Thanks Everyone I will try to do some clarifying on the questions...
Nobounds : it was 1 4.4 pound pork picnic roast
Zwiller if I understand correctly I should use the digital thermometer that plugs...
This is gonna be kinda lengthy (Sorry)
Materials:
1 New Pit Boss Lexington pellet smoker (properly burned off)
1 bag of Pit Boss natural Hickory pellets ( not fully used)...
I got a pair of "bear claws" to handle meat I can't really wear gloves either cuz I need to be able to feel what I'm doing but those gloved on amazon give me an idea..….
eh you might not want to do that the rub develops this kinda taste from being in the bag and freezer kinda a for lack of a better word plastic flavor
I love my vacuum sealer and VS as much as I can but putting "flavored" raw meat just didn't do well for me and I use the Food Saver VS
Maybe some...