This looks great! You've inspired me to try this as well, although I'll be using serranos and habaneros as I have an overabundance of them from the garden this year. Bravo!Smoked up some beef jerky for my trip this week (heading down to Bend, OR for some golf and cabin time). It's a bottom round cut marinated overnight in Dr. Pepper and Jalapenos. Cooked it for 4 hours at 175 degrees on the weber with a few chunks of hickory tossed in. Came out pretty good!
About 250 for 4 hours. Halfway through wrap in foil and make a secret sauce to fill foil envelope up. Fall off the bone tender!I've done ribs but I was still pretty amateur at the time. May need to revisit... I think I had them on way too long.
What do you put on the salmon/what wood?About 250 for 4 hours. Halfway through wrap in foil and make a secret sauce to fill foil envelope up. Fall off the bone tender!
Fixing to throw some salmon on the pitboss. Pellet smoker changed my life. Better for my mouth not so good for the waistline
Haven’t pulled trigger on any wagyu yet. Have a buddy that buys it all the time and does sous vide.I use competition blend pellets for pretty much everything. Hasn't done me wrong as of yet.
You every cooked any wagu beef? I had some at my buddies the other weekend and never had meat so good. (Well there was that one time..)
I haven't done any yet either, the cost is up there for sure. The comp blend has hickory,maple and apple. Can't wait till my wife says I can throw this fat bastard on the Q.Haven’t pulled trigger on any wagyu yet. Have a buddy that buys it all the time and does sous vide.