No I didn't i was thinking about that too
But I've done a brisket, 2 chickens and steaks w/o them smoldering and that IS how I seasoned them for outside use I torched them so I figure they'll be ok ?
Yeah the master built is for 120°-160° for making summer sausage for the first 2.5 hrs than it goes on the bull w/ sticks or jerky
Top slides into groves (cant get a good pic)
and arms slide on bull
I too have always gotten it from Costco cheaper than the butcher and I can see the fat to meat ratio
I use these seasonings let it marinate in fridge for 5-7days take it out soak in water for 1-2hrs (depending on how salty you want) pat dry let it sit an hr to tac up
Smoke on low 180° till...
Oh so very true
The problem is my friends family n "customers" have gotten accustom to my years of jerky, beef sticks, ribs, brisket, chicken smokey taste n tenderness
I didn't think switching to pellets was going to be such a drastic change I'd have to learn how to smoke all over again
Yeah that's one of the reasons I got the bull my grill was on its last leg n the masterbuilt smoker was too so I thought I'd get the best of both worlds with the bull
Hey guys I'm having a hard time getting over 470° when I want to "grill" chicken wings/legs, ribs or steaks I was told/read to turn my bull up to "full" but temp isn't going high enough to "grill"
Would changing to a different pellet make a difference