The Southern Pride in the back is propane, with a wood locker on the Starboard side if it's anything like what I saw today. Many zeros behind that number......
I was there until I got flare ups during a smoking event that made my ribs look like chicken thighs seen elsewhere on this thread. Killed em so dead, the bones were falling off the bones.
Kevin, what's the brine? I am frying 2 and smoking 1. We are having a taste test!
I ordered the Bird Bath poultry brine from Meat Church. The rub that they recommended is called Deez Nuts Honey Pecan BBQ rub. Yeah, I know, but they named it.
I'm on my second Recteq. My tip:
Pink butcher paper with no wax or coating. Use it to wrap any beef or pork smoke when it goes into stall around 165 degrees. IMO, works much better than foil. Bark comes out better and the meat is less likely to dry out. Used to be hard to find but now available on Amazon.
I'm on my second Recteq. My tip:
Pink butcher paper with no wax or coating. Use it to wrap any beef or pork smoke when it goes into stall around 165 degrees. IMO, works much better than foil. Bark comes out better and the meat is less likely to dry out. Used to be hard to find but now available on Amazon.
Traeger seems to be pretty much the General Motors of the pellet smoker world. Reasonably good quality and price. I went with Recteq, which is considered to be a little bit higher quality (all stainless) but pricey, because they had wifi integration. Traeger and I think all others have that now.
Very helpful. Thanks. I will have a couple of units. My main BBQ is near end of life and I will probably replace with a Weber like I have at home or maybe Napoleon (made in Ontario and their high end ones are not bad). I have a spiedini grill too which are great for small skewers. My smoker is currently a Big Chief, so old school.
We like our GMG. Great quality, great price for wifi. I added a shelf system as well.
