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I definitely want a Yoder Cheyenne myself but can’t say if they are worth the extra coin or not.....
My best smokes have been on the Weber Kettle using the slow n sear. The only reason I’d ever upgrade would be for more smoking space.
My buddy has a pit boss pellet smoker he loves....I have...
What are you smoking on now? And what are you using to read meat and grill temps?
Not sure of your financial situation but don’t feel you need to spend a lot on a smoker to turn out good food. A 22” kettle with a couple fire bricks, or even a $6.00 pizza pan can turn out wonderful meat.
Ive only cooked ribs about 8 times and 2 of those rib cooks came out really bad. Those 2 cooks had the same thing in common they were “extra meaty baby back ribs”. Now I’m realizing the extra meaty part was probably the loin meat y’all are talking about.......
Thanks to everyone for sharing some advice. One thing everyone's post proves is (we are passionate about our food) and that's a good thing!
I'm gonna experiment with freezing small amounts (and reheating also lol). Once I get it dialed in I'll start smoking a extra butt for freezing.
Thanks...
Thanks I will look for that size. Our local stores don't have much for rubs.
I gotta find a finishing/dipping sauce that isn't gonna kill me with reflux just not sure what to look into or where to find it at.
Thanks for all the advice so far.