[emoji38]dacolson wrote:You feeding the neighborhood?
Also, I don’t want to burn the wood/charcoal for a small amount of food.Mankussm wrote:[emoji38]dacolson wrote:You feeding the neighborhood?
I cook large amounts and vacuum seal it.
It makes for easy BBQ meals whenever I want!
Great idea.dacolson wrote:I always message all my neighbors so they can bring a butt or ribs or something over to throw on when I get it started.
That's what I have been doing...making sure I have the smoker loaded up so I'm not cooking a $10 hunk of meat with $15 of charcoal. I have a meat slicer now and will be getting a vacuum sealer next.
Absolutely. Thanks for the tip.Dirtytires wrote:Be careful in the 350 plus range...we have had guys with warpage problems at those temps. Nice to get it seasoned tho, now it’s time to use it!
Temps were rock solid. You could really dial her in.dacolson wrote:You only get a smoke ring like that on an offset. Phenomenal work my friend. I bet it tastes even better than it looks.
How were the temps while you had meat in the cooker? Did they hold?