Terrible name for a BBQ shop.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
kcbob79clone
Well-Known Member
I'm fairly new to this getting my GMG Davy Crockett pellet grill about a month ago. I found this comparison of butcher paper vs parchment paper vs aluminum foil.
goshindig.com
Butcher Paper vs Foil vs Parchment Paper. Which is the Best?
Ever wondered which was better, foil vs bytcher paper vs parchment paper? Wonder no more, we've done all the research and come up with the answers for you.
Last edited:
I'll admit I have a hard time patronizing business with Hawkeye in their name. I know it may have nothing to do with "that team" but I still don't like it.
So Pit Boss has some newer pellet grill product lines out over the last year or so. The Pro Series and another Laredo series I've heard good things about, especially for the price.
Anyone purchase one of these?
Anyone purchase one of these?
I'm actually smoking on a Pit Boss Pro Series for the first time as I type this. I finally decided to buy one and give it a shot. I have a Pit Boss grill and really like it so hopefully I'll like this just as much.
I'm going to put it to the test. I'm smoking brisket, chicken, ribs, andouille sausage, and pork belly (for my wife and daughter who are Filipino). I've sucked at brisket but I've watched countless videos and I think I know what I've been doing wrong. Fingers crossed.
My FIL has a large pit boss cabinet pellet smoker and the food that comes off it is great.
I’m going to try smoking some ribs on the kettle grill today.
I’m going to try smoking some ribs on the kettle grill today.
Anyone every made smoked Mac and cheese? Looking for a good recipe that is fairly simple
how hot can you get that smoker up to? I had a master built similar to that and I couldn’t get it up past 275. I’d like to get a smoker that I can heat up hotter and cook off all the crap in the inside so I don’t have to clean it out every time.
I liked heygrillhey's
Best Ever Smoked Mac and Cheese - Hey Grill, Hey
This smoked mac and cheese is creamy, rich, and topped with a crisp panko topping and rounded out with the perfect kiss of smoke flavor.
heygrillhey.com
Just fired up the Daniel Boone and put on a couple racks of baby backs. Set the temp for 180 for the first couple of hours. Will spritz with ACV and then later will sauce to finish.
Do you pull the membrane off ribs or leave it on? I will usually pull it off.
Do you pull the membrane off ribs or leave it on? I will usually pull it off.
I usually pull it off
Always pull the membrane off.
Another vote for pulling off the membrane. I want the spices to penetrate the meat.
Got a Traeger 575 on Tuesday and ran in constantly from Thursday AM to last night on various things.
Bacon, baked potatoes (twice), brisket, New York Strip, and 2x 3lb chuck roast burnt ends.
Bacon was the quickest at an hour, taters I did for 5 hrs both times and they were the best I’ve ever had, brisket was a small 3lber but went for 18 hrs and it was amazing, and chuck roast/burnt ends went for about 8.5 hrs.
Burned through 60lbs of pellets.
Bacon, baked potatoes (twice), brisket, New York Strip, and 2x 3lb chuck roast burnt ends.
Bacon was the quickest at an hour, taters I did for 5 hrs both times and they were the best I’ve ever had, brisket was a small 3lber but went for 18 hrs and it was amazing, and chuck roast/burnt ends went for about 8.5 hrs.
Burned through 60lbs of pellets.
