Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I did some cooking on the kettle on Father's Day.
I wanted to see if my screenshot pics from my YouTube video look ok in here.
Friday I bought a 3.25 lb point corned beef and a small pork butt. I rinsed and soaked the corned beef overnight and made pastrami seasoning. I seasons the CB and the...
True yes. Minion is safer to plop in a few chunks scattered around.
I need to try mesquite soon. And olive I hear is good. I've only used mesquite chips before in an electric smoker.
For an 8 to 10 hour cook I tend to use an average of 1 chunk per hour on long cooks. Never have had anything get overly smoky. Some types of wood may be much stronger than apple or hickory and I might not get away with using so much.
That's how I just did one the other day. I used the Montreal seasoning overnight . Turned out very good. I think I did marinate it for a while with soy and honey with garlic and balsamic first.
Now we have a tri tip extension thread lol sorry.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.