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can't say on reqtec, but if you are going in for the long haul I'd invst in a multiple probe thermometer like an `` @Inkbirdbbq and put probe on grate. most pellet smokers are notorius for inaccurate built in probes. your first cook looks great
I usually buy the twin pack of loins that are skinnier. they only take about 1.5 hours to 145-150.
this week Winn dixie has the fat one for $.99/lb on the weekend sale.
I'm with the others. if it's a fat one wrap it tight and put in small cooler and tuff with n old towel. it should stay warm and...
hard to believe its was 3 months yesterday. I was enabled into the Kettle-head club. It has become my most used appliance since then. FWIW I use the SNS combo basket and water reservoir which is smaller and 1/2 the price of the full sized SNS basket hat goes for $100.
on Saturday I wanted...
I also laughed at the commercials for Giddy up. I'm sure plenty were sold for giving as gifts.
https://www.amazon.com/product-reviews/B0DX7FZ3Q8/ref=acr_dpx_hist_1?ie=UTF8&filterByStar=one_star&reviewerType=all_reviews#reviews-filter-bar...
asposted erlier Publix had whole choice briskets for $3.99/lb went in and they presented me with a 5lb model. The ad stated cut and wrapped at no charge. Took a chance and asked the butcher to separate. the point and flat.
I was fairly happy with the presented meat after separation though some...
ready for the weekend. point will be burnt ends and the flat will be mostly hamburger. I wouldn' smoke a whole flat unless it was for a crowd. $53.00 all in.
from:the google gods.: The main differences between the ThermoPop and ThermoPop 2 are in display, accuracy, speed, and waterproofing. The ThermoPop 2 has a larger, auto-rotating display that's easier to read, is more accurate (±1°F vs. ±2°F), and has faster temperature readings (2-3 seconds vs...
I talked to Dennis the meat cutter and explained i wanted the point and flat separated and wrapped separately. I have to see how that works out. he said it would be ready in the morning. I was there at 7:10 AM just after opening. he was still prepping stuff in the cutting room for whatever. he...
as much as I hate to admit it. when pork tenderloins go on sale, I inject with Tony's garlic and herb. Stick in pellet pooper @225, the baste with BBQsauce when almost done.
I also add about a 1/2 tube of apple/hickory pellets
Publix,
Whole brisket $3.99/lb
Had the dude pull me one. Pretty large fat cap under flat, but they are separating flat/point and wrapping separately. Burnt ends with point and some 80/20 brisket burgers with the flat. $53.00 all in. Check your sale paper because they differ regionally.