chew2475
Smoke Blower
Finally pulled the trigger on a new Camp Chef Pellet Smoker. Got a great deal from Field and Stream and saved almost 200.00. Directions were pretty straight forward in putting it together and seems very solid. Figured I would break it in with some pork chops I had. Put them in a simple brine for an hour and then smoked with apple wood on "High Smoke" for 20 minutes and then put on 250 until reached an internal temp of 145. Rested for 10 minutes and then dug in. The family loved them and the 3 year old ate the most pork he has ever eaten. Can't wait to try some other items real soon.
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