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K
Grilla Mammoth
I’ll have to try that. Thanks! I smoked a butt and 6 half chickens. The butt was at 250 pre-panning at 170 and was light on smoke for my taste. The chicken was at 275 and was just right. I’m definitely looking forward to figuring out how to get these chunks working.- kermitrulez
- Post #94
- Forum: Blowing Smoke Around the Smoker.
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K
Grilla Mammoth
I had the opposite issue this weekend on my new Mammoth. I put the wood chunks in and then started the smoker. The chunks ignited during initialization and produced a good amount of flame so I had to remove them. I’m going to try again by adding the chunks after the temperature stabilizes.- kermitrulez
- Post #92
- Forum: Blowing Smoke Around the Smoker.
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K
Wrapping vs wrapping in pan
You will still get some braising with foil as foil will not let any steam or liquid escape and the liquid that runs off the meat will generate steam wherever there is air. Myron Mixon has a number of recipes for pork and beef where he pans the meat. The point of panning is to create a moist...- kermitrulez
- Post #32
- Forum: Beef
