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Recent content by skychief12
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No I only use the rub. I cover it pretty well but not too thick. I do use the Texas Crutch when it hits 160. I wonder if that is causing steam to wash away some of the rub? What do you guys think?
Did a couple of brisket flats lately. Finally got things where I want them. However I made up a couple different runs but none of them seem to add any taste. I think I added enough but any suggestions?
The SideKick also has double the BTUs. They are both the same price but like you I'm leaning toward the sidekick because of the additional options.
I was just looking to see if this site had any experience with either.
Camp Chef's sidekick is attached to the smoker. It doesn't seem be be the same as the one on Ebay.
"The Sidekick is just that—your pellet grill’s powerful partner in cooking crime. The propane powered, single burner accessory easily attaches to most Camp Chef pellet grills. It's designed to...
I used my temp probe at various locations and I found that there is about a +20 degree difference between the hopper end (cooler) and the far end (hotter). Is there anyway to even that out?
Thanks Warren, I'll try again with more heat. Does 270 sound right ? Or more yet ?
I really don't want to add a grill. I'd be more incline to go back to my stick burner. I do want to try and live with this pellet pooper.
I just got my Camp Chef SmokePro DLX and tried the Monster Wings in Jeff's Book as first cook.
I used 225 degree and it took close to 3 hrs to get 165 degree on the meat probe. I used lumberjack's hickory. The insides had a decent taste. I would have liked more smoke flavor. The outsides was...