-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Search results for query: *
- Users: redradier81
- Content: Threads, Posts
- Order by date
-
Salt Lick Texas - BBQing, not Smoking?
I can comment as I go regularly and love it, they have smoke pits that hold a couple hundred briskest and other cuts, the one you see is the finishing pit they will pull warm briskest out and put them on there to heat up and make the crust crispy, also to keep sausage and etc hot as the number...- redradier81
- Post #7
- Forum: General Discussion
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
