I gather that most people don’t flip their meat when smoking low and slow but I have been noticing that most larger cuts I’m smoking (pork shoulder, chuck roast, etc) tend to be a decent amount hotter on the bottom than the middle or top of the meat when I probe. I know these things can have...
Does anyone have a good recommendation for 100% Pecan pellets? It seems like lumberjack isn’t stocking them right now or anymore and everything else seems to be a blend.
Does anyone have any experience using the Grillgrate sear kits on top of the Recteq grates, directly over the firepot with the drip pan and heat deflector removed? I have done it with a solid steel griddle (similar to the griddle hack but without the funnel) with decent results. I am wondering...
I’ve seen a few people mention on here that they just use a different 100% flavored wood in a smoke tube when they want a different smoke profile instead of completely changing what is in the hopper. I’m curious if anyone has any comparison of results with that approach versus using 100%...