Another Jeff here. 30+ years of smoking meats, Tucson Grill Masters certificate, and can find me smoking some form of meat every weekend. Semi retired disabled vet (Desert Storm). Always open to new formulas or recipes.
Current equipment list?:
Blaze Grills outdoor kitchen, 3 Weber kettle grills, Char Griller 8125 and 5650 both with side fire box, A 250 gallon fuel oil drum home built pig roaster. 36" 22" and 17" Blackstones, and 9 gas BBQ's. Oh, and a Master built upright box smoker. Was gas, now charcoal fired. I think that is all of them right now.....
We own and operate a campground with a food license. LOL
By far prefer maple, oak or mesquite wood fired smoke. Royal Oak briquets and lump. Use propane weekly, but have never owned a pellet smoker.
Current equipment list?:
Blaze Grills outdoor kitchen, 3 Weber kettle grills, Char Griller 8125 and 5650 both with side fire box, A 250 gallon fuel oil drum home built pig roaster. 36" 22" and 17" Blackstones, and 9 gas BBQ's. Oh, and a Master built upright box smoker. Was gas, now charcoal fired. I think that is all of them right now.....
We own and operate a campground with a food license. LOL
By far prefer maple, oak or mesquite wood fired smoke. Royal Oak briquets and lump. Use propane weekly, but have never owned a pellet smoker.