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I have a recipe for smoked wings that I have tried for the first time today. The flavor came out great however the skin was very rubbery. Im not looking for crispy skin on these wings as I am replicating a local restaurant recipe. I marinated them over night and smoked on my pellet smoker for...
I have it running on non gfci now with no issues. I guess I'm just going to have to keep the drop cord stretched across my patio. I was trying to eliminate that.
Yeah I have an extension cord running it off of a non gfci outlet, however I would really love to just be able to plug it in to the outlet right next to the smoker (convenience).
Ok I have an older Pit Boss 820 that I inherited after my brother passed. I am plugging it in on my outside outlets that are tied into my garage gfci. I have a fridge in the garage on that gfci. Smoker keeps tripping thre gfci. I have replaced the igniter and still trips it. I think after some...
Thanks for all the responses guys. Went with salt, pepper, garlic, and onion powder. Going to add beef broth when I pan it. Trying to decide if I want to add Worcestershire sauce to the broth? Oh yeah and some onions for sure.
Bought myself a couple of chuck roasts to make pulled beef. Going to smoke for about 3 hours then pan them in some beef broth. What rub should I use? I have the following at home Weber original, Weber bold chipotle, Chicago steak, all american by pork barrel, Bad Byron's, Fat Boy. Any suggestions?
Guys my 820 even on the 200 degree setting is getting my smoker around 260ish? I know my digital temp probe is off by about 30 to 40 degrees. Could this be the problem?
Update! Now the dam thing is working fine. Pulled what I believed to be the pig tail plug and reattached it. Now I need to know how to calibrate the digital thermometer? I need to verify with my remote thermometer. Can the digital thermometer be calibrated or replaced?
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