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Why keep the exhaust wide open?
KEEP THE EXHAUST VENT OPEN!- geaux lsutigers
- Post #12
- Forum: General Discussion
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room temp or not?
Fridge temp to smoker. The only way to go.- geaux lsutigers
- Post #18
- Forum: General Discussion
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Newb needs some advice
Do not soak the wood. You are wasting your time and putting a bad taste in your food.- geaux lsutigers
- Post #3
- Forum: General Discussion
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Cleaning a pellet smoker
I clean my PRO after every long cook. Ribs, brisket and butt. A high cook, steaks, not so munch.- geaux lsutigers
- Post #3
- Forum: General Discussion
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Steak On A trager Wood Pellet Smoker. To Sear Or Not To Sear?
I have a pellet pooper. I smoke my stakes at 180*until 200*. I fire up my gasser and sear until 125*. We like our stakes med. rare- geaux lsutigers
- Post #2
- Forum: General Discussion
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Pork or Beef?
If you can get some good short ribs you will not go back to pork ribs.- geaux lsutigers
- Post #27
- Forum: General Discussion
