Make sure all meat is first submerged in lukewarm water for an extended period of time before going on the bbq
got my camp chef put together and after some finicky wifi/bluetooth situations running it through the burn in cycle now need to find a butt to throw on it this weekend people aren't joking about that initial blast of smoke from getting it going, now that it's at temp i don't think it'll be a problem
also impressed with the build quality of this thing, very easy to put together and heavy duty, everything lined up without needing to elbow grease it into position, etc.
When I got a CampChef 5 years ago the damn thing somehow exploded on the first season. It was a sign of things to come.
It was some weird shit. Put it all together and had it in the burn off phase. Someone pulled up and while I was talking to them I heard a loud boom from the CampChef and it blew the lid all the way open. Never had that happen before or since then.
I'm having a hard time figuring out which is the before and which is the after in that series of pics
made in oregon. And I’m going to ask what Devine does because they are expensive as fuckkkkk. I think it’s designed like that for corn bread and shit and being able to slice easier. I’ve heard amazing things about them but can’t justify the price to purchase. Seen several restaurants in the area that rock them. https://finexusa.com/product/cast-iron-skillet/
Costco bbq bros (and definitely not a.tramp)… Fresh party sized wings are $3.29/lb plus $5 off per packages. That brought the cost down to about $2.40/lb. By far the cheapest I’ve seen in a long time. I bought $60 in wings.
I saw them at $2.99 for whole wings a few days ago at Grocery Outlet here in SoCal. Bought $40 worth, processed them and put them in the freezer.
I can get a whole chicken for $4. Have fun nibbling on 20 pieces of “meat” to get 1/10? the amount of meat.
Got a frozen previously cooked pork butt in the sous vide right now. Following a.tramp 's method for reheating.
Been waiting to get a pellet grill, menards had a fantastic deal on a Zgrill so I pulled the trigger. Not the fanciest but for $280 after rebates it ain't bad
I think it'll do for the near future. I haven't had a smoker years due to moving and my living situations. Just excited to be able to smoke stuff again
Pulled pork, brisket, ribs, I can barely differentiate from right off the smoker doing this. Poultry is noticeably different though.
any of the pellet gang have preferred pellets grabbed a 20lb bag of the traeger blend because i was buying a bunch of stuff off amazon but curious what other folks like. only done some chicken so far but had a pork shoulder i'd pre-cut up and froze for carnitas i'm going to throw on to see how that does.