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Man, you killed it! NICE JOB. Have not run a chuck on it yet but have run a few in the MES and tasty and I know I am in minority but chucks have a pot roast taste to me no matter what and not into that. I HAVE to try using the grinder AFTER cooking now after trying that Shiloh FD stuff...

As fate would have it, work got slow so I cut out early and went! Guess what I am having for lunch right now?!?! Stuff is KILLER but absolutely zero smoke on it. Thought for sure there would be at least a hint. As expected the texture is insane with the bowl chop. It's good solo but...

Just looked at map for directions. Yeah you are REALLY close! I would bet some serious money that the FD hires Mennonite folks to do it for this sole purpose.

I been watching other videos of this and they put sand on the coals before the beef. Matter of fact, the sand looks to sorta wet (not that I plan on digging up my yard to do this.) :emoji_laughing: In another video I saw them using a bowl chopper to shred or pull. Bet that is nice...

@forktender You got this! Gonna take a few trials and tribulations but you are talking to a guy that never made sausage and a have a few bucket lists things crossed off. You are WAAAY farther ahead than you realize as you have all the ingredients just not the amounts. I would highly suggest...

Yeah pretty mind blowing. I've since learned it's ox not beef technically. Maybe a deal killer for some but not me. Gonna try and bribe my Dad to get some to go. People are saying they serve around noon and gone before 5.

This town is just under 1hr away. FD are running... 10,000lbs of BEEF! Yep... 10,000lbs. Not a typo. My Dad has gone to these in the past and was just talking to me about this last night and it pops up in my feed (thank you android I guess). Beef gets wrapped well in foil, covered in a...

NICE!!! Totally trying this. You got me thinking on a few things. First that that last step with the butter and onion... Chicken being 190F is simply too hot to eat so you could do at end and speed up the cool down maybe. It typically takes a good half hour or so to cool. I am DYING to do...

Welcome from next door! Cooked from a young age too. No BS, the level I am cooking at is surreal and it's mostly due to this place. I also learned to cure/make hams and sausage/etc. I would suggest you grab a remote therm setup and/or instant read. IT is the key to most of this.

WELCOME! IMO smoker choice has little to do with retaining meat moisture. You need to get lean meats off smoker at lower IT and vice versa with fatty meats, cook them longer to higher IT to get full the breakdown of collagen. It is essential to understand this. What is it you want to learn...

I actually geeked out and measured it. Adds around 20F if directly in smoker. Adds zero heat if you do the mailbox mod. Also, you can get a tray instead of tube and use dust which add no heat. If you add PID it becomes a BEAST. Will hold temps insanely good. Most of us set it up to run a...

Looks fantastic! I made some wicked good pies in my oven @550F so I don't think that was a fluke. I think most people forget to let the stone to heat up. Good call on that.

I think so! That looks pretty dang clean to me! Looks like a 40 too? You came to the right place if you want to learn how to use it. I think main reason folks give up on it is they don't like feeding it chips every 30m. Most don't know you can throw this in there filled with pellets and it...

Nice job and a well deserved congrats on the ride! I had a SERIOUS greek/gyro/soulvaki phase. Got lots of info from a buddy of mine who is greek in the pre internet days. He told me think of gyro or soulvaki as sandwich or snack. Kinda like hamburgers here in the US. VERY wide open...

IMO "Made in the USA" = assembled on US soil. Mind is blown how simple these things are to fix sometimes. I got hooked early on. First repair on this stuff was a gas dryer. High limit switch. Basically a fuse. I jumped it and got it working 10m later (after cleaning vent of course). Next...

Whirpool fan here. LOTS of friends work at the plant about 30m here. @JIMSMOKES BEAT ME IMO you can typically repair one of those 5 year old washers or dryers pretty cheap if you're handy.

NICE. Have done the EXACT same thing except no beef broth but Mexican hot sauce + water in the crock for tacos. WICKED good. I remember years ago hearing of smoked chuck here and thought it was the weirdest thing until I tried it. Good stuff.

Rain last night and huge storm today. All gone!!! I never saw any blame or projection just facts. Some folks gotta chill!

Smoked fare reheats EXCELLENT. Best thing I ever made from leftover brisket was quesadillas. Used a bunch of very dry trim that I would normally pitch. Was INSANE. Sorry no pics.

Anymore with ANY gardening question my advice is to LITFA!