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Re: Low temp smoke, but no smoke
There may be a wisp of smoke every now and then - but there will be smoke flavour without the visual of smoke. That's how it works, especially at low temps. The chips don't really ignite, t…1 · -
Re: Tri Tip with Fat Cap Question
Keep that fat. Wait for sirloin to come on sale add it to the grind for an 80/20 mix for burgers. Tri-tip has become so popular it is now overpriced.1 · -
Re: When to FTC Brisket??
Never noticed a difference in texture with rested before the wrap but then, I don't do that many. Like @Mattman3969 says not sure there is a real answer. If ready an hour before needed, I give i…1 · -
Re: Got $7500? Maybe more? Me want, but me no gonna get.....
Nothing against folks with money, but come on. Beautiful table and the workmanship looks to be first rate, but,BBQ's do not need that kind of surround. They are, by nature, dirty, greasy things.…4 · -
Re: Help... How not to dry out Chicken.
You are cooking the hardest part of the chicken to get right, fillets or tenderloins. They are small, very easy to overcook. I skewer them to make them larger and they are done in under 10 minutes, r…2 ·
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