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My local Ace has B & B lump, logs and sometimes charcoal briquets. Never have an issue with it, but it tends to be more expensive than the Royal Oak products. They have Cowboy lump too which I've used with no issues.
Not sure the issue. I do about the same thing on my kettle, but once I reach 100*F IT in the sausage, I'm guessing there isn't a whole lot of smoke ending up in the sausage. At that point why not bring the sausage up to finishing temp and shower it?
A single snake does work well, but it usually...
Not that it will be all that cold in your area tomorrow, you could whip up a batch of posole, put it in the crock pot, and go wander around town with your bride and spend some quality time together, just a thought....
https://www.newmexico.org/things-to-do/cuisine/recipes/posole/
I do have one comment about this Pit Boss PBV3D1 (electric vertical smoker), not a good idea to try to complete an initial burn-off when it's 20*F with wind outside. Even in a semi-protected area (residual eddy wind), the highest I could get it to go was 255*F set at 350*. At least I could do a...
I'll take a look. Been looking around a little, but there is a lot of content here. Noticed a pizza area, I got into that heavily at the start of covid.
Next step for me in cheese making is to secure a "box" of some type I can use to protect the cheese from the occasional mouse it attracts in...
Currently in Mechanicsburg since I'm at work, live down in Adams County (Lake Meade). My older brother and his wife live up in Julian, he works in State College...
Hello all! Long time griller/smoker/outdoor food preparer. Just bumped into a Pit Boss Series 3 digital electric smoker that was on fire sale (a return to Tractor Supply, the lady who bought it didn't think it needed any assembly). Built it during the Bills/Steelers game yesterday, will burn it...
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