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 tried Hickory. It's good. Don't know why I never tried Mesquite. I guess since it is so close to beef, why not?? Never tried the Cherry.
Good luck!
I went to GFS and they had 5 bags from Paraguay and one from the US. I lost about 50 cents not buying it at WallyMart but I was there so.
I just put some pulled pork on a corn tortilla and topped it with cheese, japs and onions. Yummy. Yesterday put some pulled pork in sauerkraut balls.
Two...
I think I saw some pics of some like that. I hung these from a skewer after stuffing. One observation is that I didn't seem to get as much filling as with a boat. I do those in the oven all of the time. I really like to stuff those peppers on my marquee with pepperoni and mozzarella. They are...
I did try them on the smoker, fresh with filling that had some PP in it but the bacon was thick. Smoked them for about 3 hours. WE did not care for them at all. I think either way grilling is the way to go. Thanks for the hints tho.
I was making smoked corn chowder. Didn't get any views of that. Decided to get a few stuffed japs on the grill before it died down. I barely got a pic of this before it disappeared. The soup was great.
See if this works.
Potato,
My cousin has something similar but I think his has a double tube so that you can adjust the height and rotate the grill from over the fire. I have used it and the rotating feature is real handy. I like the basic design though.
Greetings!
I didn't want to lurk too long, just a day or so.
I recently purchased a WSM. I am still pretty excited as it is such an upgrade from the Brinkmann smoker that I have been using for ten years.
My only other charcoal eater is a large Kingsford grill.
I just got done over smoking...
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.