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Go Bucks!

Welcome from Chandler, Az.

I’m from the Camp Chef camp. The ash dump saves a lot of work and I love the huge top shelf.

Welcome from Arizona, former So. Californian.

I agree. No need to start out at smoke setting with a smoke tube . I run at 250 from start to finish.

I thought they sucked too until I switched to straight hickory with a pellet tube.

Yeah load it with salt, pepper and garlic and you won’t have to get your hands messy.

I’ll take that with a grain of salt.🫤

The ash clean out is great to have. Only have to give my Camp Chef a vac and clean after every 4 or 5 smokes.

Beautiful.

I use the Bug assault in the house. Completely harmless.

If it’s not in Decatur it’s just outside of it.

You made a good choice. Had my first Vitamix for 15 years. Sold it to buy another one with the low profile jar about 10 years ago. Great mixers.

I like to mix 50% Lumberjack hickory with 25% LJ cherry and 25% pit boss charcoal.

Do remember what the internal temperature was when you pulled them off?

Why not buy a rib hanger? I used try to fit on the top grate. With the hanger you could hang 4 full racks at once but I prefer to hange 4 halves to avoid getting to close to the coals. Hang ‘em and forget it. Set at 250 and leave alone for 4 1/2 hours. No wrapping. You can rotate but not...

I own a couple of kettles and a WSM in addition to my pellet grill. I much prefer the pellet grill. easy to use and maintains steady temperature. Good results as indicated by these unwrapped ribs.

Don’t know where the ninth circle of hell is but it’s been over 115 degrees here in Chandler for the last I was given a jar of New Mexico green chile rub. Can’t wait to try it.

Tony here. I’ve been smoking meats for about 50 years. Started out with one of those small Coleman water smokers and surprisingly had decent results for a beginner. My friends and I enjoyed smoked meat so much that I bought a double size Coleman, which rusted out after 5 years. After seeing...