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  1. bangstick

    Pollo a la Brasa

    So my wife is the daughter of missionaries and her parents spent 34 years in Peru. My wife and one of her brothers were actually born there. Well, one of her favorite dishes from Peru is pollo a la brasa….marinated chicken cooked on a rotisserie over an open flame (for us gringos). She found a...
  2. bangstick

    Only one smoker / grill?

    I used to have a BGE and a Camp Chef Woodwind but the more I used my Woodwind, the less I used my BGE so I sold my BGE. My Woodwind takes care of all of my smoking/grilling/baking/cooking needs.
  3. bangstick

    Different temps, same results

    Since receiving my Camp Chef Woodwind, I've become a grilling/smoking show-watching fool. I watch as many of them as I do hunting and fishing shows. Anyway, I've been cooking my butts at 225 for 11-12 hours but I've been hearing more and more people on these grilling/smoking shows talking about...
  4. bangstick

    Pork Butt Rub Question?

    I coat mine with yellow mustard and then apply a healthy coating of rub and let it sit in the fridge, uncovered/not wrapped overnight. Then, I apply a thinned layer of rub again the next day just before putting it on the smoker. I believe it does more for the bark than seasoning/flavor...
  5. bangstick

    Sorry....

    I might try some this weekend. I'll report back with pics and details.
  6. bangstick

    Sorry....

    I was curious as to how well the pickled jalapenos would hold up to smoking/cooking versus the fresh jalapenos. Aint but one way to find out, I reckon.
  7. bangstick

    Sorry....

    I apologize if this has been covered on here before but I have to ask. Is it ever ok to use pickled jalapenos when making ABTs or do they always have to be fresh? I ask because one of my favorite appetizers is smoked gouda and bacon pimento chees stuffed pickled jalapenos but I'm also a big fan...
  8. bangstick

    First pellet smoker: GMG, Camp Chef or RT?

    I've had my Camp Chef Woodwind for just over a year now (received it for Father's Day in '17) and it has exceeded all of my expectations. I used to have a BGE but after sitting under its cover for a month after I received my Woodwind, I sold it and haven't looked back since. There are some cool...
  9. bangstick

    Newbie Experiment

    I did two butts yesterday as well and wrapped them for the first time (I typically don't wrap). I let them smoke until the IT hit 165 and then I put them in a pan and wrapped them until IT hit 205. The level of moisture incredible and the flavor was still great but there wasn't any bark to speak...
  10. bangstick

    Pans or no pans?

    So here's what I'm thinking the next time I smoke a butt....let it sit on the rack until it's time to wrap and then put it in a pan and wrap it and leave it in the pan through the "resting" process to capture the juice. I'm going to give that try and see how that goes. Thanks for all of the...
  11. bangstick

    Pans or no pans?

    Got ya. I like capturing the "juice" and using it as a finishing sauce, if you will, but don't really like the meat soaking in it.
  12. bangstick

    Pans or no pans?

    So I see a lot of people putting their meat (shoulders, ribs, chicken thighs...what have you) in disposable aluminum pans when smoking. What's the consensus, if there is one, on using disposable aluminum pans when smoking? Pros? Cons?
  13. bangstick

    What Went Wrong?

    I prep mine the night before as well. Remove the membrane, rinse and pat dry, apply yellow mustard and then apply rub. I don't wrap them though. I put them on a cooling rack and sit that on a large sheet pan and then put them in the fridge. I believe this gives the rub a chance to get pasty and...
  14. bangstick

    It's Spatchcock Chicken & Pork Belly Burnt ends today.

    My Thoughts exactly!!
  15. bangstick

    What Went Wrong?

    I cook mine for 6hrs @225. I let them smoke for 4 hours (approximately) until the IT reaches 165 degrees. Then I wrap them in foil (with more rub and multiple pats of butter) for about an hour or until the IT reaches 195. Then I finish them (for roughly an hour) back on the smoker, adding a VERY...
  16. bangstick

    Pellet Grill Only?

    I own a Camp Chef Woodwind and for me, it does it all. The grill itself will reach 500 degree but if I need something hotter, the sear box will reach 900 degrees. Its versatility is what drew me to the Woodwind.
  17. bangstick

    Pellet Smokers and Steak?

    Reverse searing is the only way to go on steaks!!! I'll smoke my steaks on my Woodiwnd until IT reaches 115 degrees. Then, as the steaks near completion, I'll fire up the sear box and set it on high. After about 10-12 minutes, it's at 900 degrees. Each steak get 30-45 seconds per side and then...
  18. bangstick

    Pellet grill question

    While I agree on the "low smoke" thoughts with pellet smokers, I have had a different experience at higher temps with my Woodwind. One of my favorite recipes to cook at higher temps is spatchcocked chicken. I pre-heat the grill to 400 degrees and, once at temp, I start the chicken skin side down...
  19. bangstick

    This a No Brainer?

    My best friend works for Traeger but before that, he turned me on to Camp Chef and, after some research, I purchased a Woodwind and haven't looked back. Now, we poke fun back and forth (Camp Chef vs Traeger) but the one thing he never has a comeback for is when I hit him with something about my...
  20. bangstick

    Slicing knife

    I use my Worksharp on all of my knives. Hunting, fillet, kitchen, EDC....doesn't matter. The Worksharp can do them all. Even sharpen my kitchen shears, lawn shears and lawn mower blade with it.
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