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Re: Dry Brining
I'm doing a Chuck Roast right now, I dry brined (Kosher salt) last night .. dry brining IS a win!1 · -
Re: Before & After
Love the set-up. Question, where is it exactly you live? I notice your stuff is out in the open with no fencing, living in Los Angeles .. that stuff would be long gone.1 · -
Re: low temp smoke
For a 225 cook, it's all about how you position your lump. I'm only too sure someone will come along to describe the process. Myself, I use a set-it-and-forget-it Guru for temps that low.3 · -
Re: Plate setter lifter
I recommend using a Woo, I haven't actually touched my Plate Setter in many a year.2 · -
Re: Booked and Ready to Roll to Myron Mixon's Class
His class is on my short list. Have a great time & lotsa pictures lease!1 ·
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