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've been burning a bunch of Hickory logs this week on the Bayou Classic offset . Letting the Weber Kettle rest for a few days. A couple of days ago I threw on a Boston Butt and a Pork Loin. Rubbed down with my favorite rub, Killer Hogs and a dusting of Killer Hogs all purpose seasoning...
It takes skill to run a stick burner and it produces better tasting meat. Best of all It makes you happy it’s a skill that everyone does not have. A skill that most are not willing to spend the time and effort mastering. Just my personal take on the situation .
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.