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Guys, I am about to go to bed in a bit. I have this shoulder on the GMG. My temps seem a little high at this point. Grill is set at 225F. Any tips on what I should do? The shoulder is 9 pounds.
I honestly do not have a clue. I am a total noob at this. I just smoked my first 25lb batch. I used a kit from Cabelas and a friends smoker. I haven't llearned anything about the pros/cons of cure vs no cure and low/slow vs hot. I would be grateful for any guidance.
Hi all. I recently have gotten into making venison sausage.. My question is, would a pellet grill such as a Green Mountain, or a smoker such as a Masterbuilt model be better for my needs?
Thanks in advance for the help!