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Ok. Finally got my first smoke in, beef barbacoa with a bottom round. I both smoked the beef and braised it in the smoker, I think it did an outstanding job. If I had to gripe about anything it would be that Pit Boss says you keep the water pan full, and there is a good 30 degree temp swing when...
Well, I'm finally going to use it this weekend, I will start with chips since that's what's prescribed. But once I get a feel for the smoker, I may go ahead and try chunks just to see how it goes. I'll keep you posted.
I saw a several years old thread on this smoker, but it was very brief. I just acquired one of these and have questions. 1. what are some experiences with this smoker? 2. Is the water tray a must? I tend to smoke without water as I've seen no major benefit, but I've heard it's a must with this...
Loved the step by step!
I wish I could get as in depth as y'all on the step by step. Maybe that will come with time.
I passed samples around work today, now everybody wants some; so I am very happy with how it turned out.
Ok so I finally got around to smoking the chuckie, actually two of them, today.
For the most part I used Dan's step by step as a general guideline and went from there.
For roast #1 I wrapped it in plastic overnight with a simple mixture of Worcestershire sauce, garlic salt, and pepper.
For...
Well, I didn't get to my chuckie today, I may or may not have over indulged last night this inhibiting my smoking powers.....lucky for me, I am off tomorrow, so they are in the fridge prepping as I type this, I am looking forward to the finished product tomorrow night. Hopefully I don't get so...
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