Search results for query: *

It's not my favorite lump. But for $7 it's probably worth getting some. But buyer beware. When I've bought it I found the majority is small pieces and dust.

Back in the spring I too was looking to do something different with pulled pork so I tried an al pastor marinade. It turned out great.

I owned a Bradley several years ago and I wouldn't recommend it. As was already stated the pucks are expensive. I also was never able to get it to go above 250. Always got good results with it but overall I'd say there's better options.

I have a Camp Chef. Not sure what model but it's 5-6 years old and I have seen this before. Particularly at start up.

Here's the finished product. I cooked frozen for 35 minutes, turning every 10 minutes. Then did small batches directly over the coals to crisp them up. They turned out good, nice char. I should've done about 3 more minutes over direct coals to crisp skin a little more.

Thanks for the feedback.

Hey all, I have a couple bags of wings in the freezer and looking for some advice. I know if I put them in the kettle frozen they will cook just fine but getting rub to adhear could be a problem. Is it better to thaw them? Or if frozen is OK, any ideas for getting the rub to stick. I...

Pulled al pastor pork, Mexican baked beans and Mac and cheese.

I put a new PED controller on my Campchef last year and had the same problem. When I contacted customer service their solution was to wire brush the loose gunk off the inside exhaust grate then remove the chimney and soak it overnight in hot soapy water. I was skeptical but it worked. Now the...

Looks awesome. What a great way to spend a day.

I did an 11 lb butt today. Smoker ran between 275-300. Finished in a little more than 9 hours. Almost no stall to speak of I'll take that over an all nighter or waking up at 3.

Finished product. Tastes really good.

I wrapped at 167. They finished in another 45 minutes. I was shocked how fast it went. They're resting now and smell amazing. When I pull I'll take a pic if I remember.

I'm 3 1/2 hours in. Internal is sitting at 162 on both. Probably going to wrap soon.

Perfect. That's what I'll do. Just threw them on

I picked up a couple of chuckies spur of the moment today. I want to make shredded beef but have a couple questions. In order to shred I'm thinking the IT needs to be around 205. Does this sound right? I'm not going to eat them until Tuesday. Should I rest and shred them today or wait until...

Looks really good. My mom used to make something called autumn soup. This looks very similar. That recipe had all the same ingredients except for the bacon.

Looks good. Wine included.

Excellent deal. I paid double that for my 22.

So the 3.5 hours in a cooler worked just fine. Meat was still plenty hot upon unwrapping. Here's some pics of the finished product.