Recent content by Antisocial

It varies depending on what I am cooking and the type of pellet I am using but for the thighs usually 200-225, breasts and loin I go 180-200 most of the time. I usually cook by temp with probes so I don't have the exact times but I should probably start keeping track of times to dial things in...

Also works with breasts and pork loin.

I am late to the party.... But I have the answer...Mayonnaise, brush it on then season, the fat in the mayo is just enough to do the the trick. I do them all the time and had the same issue until I started using mayonnaise, olive oil also works but I think mayo works better because it buys more...