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Any fish can be brined and smoked. Fish with more oils are usually preferred for the smoker because the finished product of a less oily fish can be a tad dry.
My vote is Definitely for the kettle! In my opinion the flat top is great for smash burgers but steaks need charcoal and fire 🔥 that meal costed more than the pellet grill you were looking at.. lol.. happy wife and kids are cheaper than a divorce
I think you would like the Louisiana grill from Costco and it should last 5-10yrs with no issues. You could buy 3 of them for one req teq. Be interesting to see what the others opinions are.
Oh it will work and cook with the same flavor of other pellet grills. Some of the more expensive units are just built heavier, better igniters and components, better temp control, etc.. flavor won’t be anything close to your Weber charcoal, but you will love the ease of use. They sure are handy!
co worker has a Louisiana grill for 1.5 yrs and likes it. ( he only cooks on it once a week or less) Cabelas had some pellet grills made by Louisiana and they were better quality than from whoever makes them now. Almost like a cheap z grill. I have a traeger and it’s fine but temp swings pretty...
If you have 20 pigs, I would invest in a heavy duty grinder and the mixer attachment that Ray showed. For a 100lbs in 25lb batches I would use cotton gloves under the nitrite gloves and suck it up do by hand.. it really isn’t that bad hand mixing when your fingers don’t get cold
I am near Grand Forks, ND. There are a few micro brews popping up in the area but not a lot. The local liquor store has a huge selection of canned and bottled beers from all over the USA
What IPA’s would you recommend that are fairly national. I’d be game for a 2 week challenge drinking 2-4 IPAs instead of the normal 4-8 Busch Lattes. Weekends will probably still be blue yum yums but I don’t mind the flavor of IPA . If I could be converted than anyone can because I am pretty...
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