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It's the other way around. After you pull the meat add this sauce. Usually I let the guest decided if they want to add barbecue sauce or not. And with this sauce most won't add barbecue sauce. Make sure you don't add too much of this finishing sauce as it can be a little vinegary if you add too...
It's on the far right rear side and the only pellets that have burned quickly were oak, but it wasn't very full anyways. I always have great TBS and great smoke times.
I use the amnps in my two door. I tried the cast iron method first and when that failed I removed the chip tray, inverted the cast iron skillet on the right side of the smoker and placed the pellet smoker on top of that. Works like a charm.
I work as a Paramedic for a private ambulance service that does both 911 and private transfers. I'm also a part time student that will hopefully get a degree in the next decade. lol.
Monday I ended up smoking brats and a couple of chicken breast. We had a break in the oppressive heat and I couldn't pass up the opportunity.
First time brining chicken breasts (really anything) and they ended up amazing. Pictures below:
I've had mine all summer and love it. I did a couple of mods, but not anything to expansive.
1. Bought a Maverick ET-732.
2. After wrestling with the chip tray I decided to eliminate it all together and went with amzn pellet smoker. This is the best mod I made since you set it and forget it.
3...
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