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Recent content by venture
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Your end/corner cuts can be made to get more well done for her while the middle portions will still be somewhat edible for you. Tri tip became popular because it was good meat at about the price of ground beef. Actually, back in the day, they ground it. At $7/LB there are better cuts out there.
The temp at which fat renders means you have no worries. Somewhere here there is a post from Chef Jimmy on this subject. Personally, I think pork fat on chicken tastes better than chicken fat on pork. LOL
From a person who knows absolutely nothing about wild hogs. I would guess the red color is due to the age and higher activity of the wild critters having created more myoglobin.
Good luck and good smoking.
Not really a mod, just something you will want. A good fire basket would be my first step.
After that, I would do a couple of dry runs with a wired therm toward each end of the grate.
Then you should have ideas of what you do or do not need for mods.
Good luck and good smoking.
Well, the AMNPS is a different animal. From what I have seen I would assume it would run hotter and generate more smoke than the AMNS.
In the small chamber of the Weber kettle, I just put the AMNS on the fire grate opposite the exhaust vent and close the exhaust vent about half way.
Good luck...