Recent content by godzgrilla

Thanks for the great tip, i will will put that in use on my next brine. I will give this a shot too. I think i eill forego the sugar.

On everything I have cooked in it so far, the smoke flavor has been STELLAR, with all capital letters. I still have a lot to learn, i have had some other issues. Flavor hasn't been one yet. I cooked a Brisket that tasted delicious, but it was a little tough. I tried my hand at brining a big...

Well thanks, that is good to know. I know very little about this stuff. It makes sense to me though. The only reason I had that idea was because of a thread I read on here. I had not heard any dissenting opinions. It seems reasonable to me that if you washed your probe really good with soap and...

Thanks guys, that is a bit of a relief. I was under the impression that maintaining temperature was more critical to the outcome. I am going to leave the setting on 225 now, and not sweat it unless the actual temperature rises aboves 300. I had been riding the knob, turning it up every time it...

I am a green horn. This is my second attempt at pork butt. The first one I did turned out fantastic. I put it in the smoker and inserted the probe immediately. Then after reading the threads, I realized I should have waited a few hours to insert the probe. I ended up having to turn the smoker...

Thanks Joe, I have always ascribed to the M.O. of jumping in over my head and hoping to learn something along the way. -t

Thanks guys, I feel like I already know a lot of you, just by reading your posts. It is nice here in Arkansas today too. It is a nice reprieve from the hear we have had in recent weeks. -t

...I tell yuh whut. I am a newbie. I recently bought a Grilla pellet smoker. I have smoked a few batches of boneless skinless chicken thighs, a turkey, several batches of hamburgers, a large brisket, a beef roast, and recently a rack of pork ribs and a pork butt, all with varying degrees of...