Recent content by THutson67

Honestly it worked great but only did a few cooks on it. Cutting ribs in half worked out great. After about 5 rib cooks, the Pit Boss Championship Barrel went on sale and I got it. The BBB is pretty thin and very entry level but it worked great for me and I'd buy it again. In fact, regret giving...

I've tried the cumin chili one, $20/bag at Meijer. Honestly didn't notice a ton of flavor difference but the pellets burn as well as any other and you do get the same smokiness as any other. For $.90/bag you got a great deal!

I consider my first try on a barrel a fail. Baby back ribs came out pretty dry. Spritzed with apple juice/cider vinegar every 30 minutes or so after the first hour. I didn't use the water pan, the ribs would have been lying in it. Pit itself ran perfectly, held temp at 250-260 the entire cook...

Old thread, I know... I just bought one of these because right now I can't afford the Pit Boss Champion or OKJ Bronco Pro. Got it last night, put it together and did a small burn-off/seasoning. Temp was steady at around 275-280 for the couple hours I ran it with no food on. I hope to hang...

I pulled the screws out of the guard, put new ones with nuts facing into the hopper (to keep water out) and just set the guard on top of the 4 screws. To access I can flip it up or just pull it out. Anyone else would think it's still attached just looking at it.

If it's Lafayette Indiana, it was right at the end of the smoked sausage cooler. LOL

No, I just used the glaze at the end, after removing the foil. The middle 2 have brown sugar, a quick stream of honey, and a quick stream of bbq sauce I added the cherry rub to. I did top and bottom in the foil. Then I added about a 1/4ish cup of apple juice/apple cider vinegar/water mix (equal...

Oh yeah,the ribs came out nicely too. Just almost "fall off the bone" but not quite. I mixed oak and cherry pellets 50/50 in the hopper and a smoke tube of cherry only. I pretty much adhered to the 321. I did the 3 at around 190* and the rest around 225-240*.

I can't really tell you much about the glaze other than it was really good. This is the stuff I got, only I found it at Meijer for a buck less. https://store.stelmos.com/products/root-beer-glaze Thanks everyone for the confidence boost!

And for the finali...St. Elmo's root beer glaze!

I have a Pit Boss 700 Classic from Walmart now. My RecTec Mini went out right before Thanksgiving. I'll definitely get it fixed when it warms up. As for the fat content, it's evidently tough to find the 90/10 around here. I saw a $69 Lincoln Outfitters meat grinder at Rural King, maybe I'll...

Well I'm glad to know I'm not alone! LOL. I have 5 lbs. to season up for Thursday. I'm hoping I get a little more this time.

Tried 3 pounds of 80/20, couldn't find anything leaner around here. LEM jerky gun was pretty easy to use. Used the seasoning and cure kit that came with it. I did have to drop some grease off of it when done. Trays loaded, about 2 hours in, about 5 hours, then done at almost 7 hours. It didn't...

I'd really like to try a whole one in the near future. Think I'll spritz next time instead of wrapping though.

Thanks! The next one I'm guessing won't be free. LOL. I will be taking some in to the guy who gave it to me.