Recent content by Davedubanoski

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    3 step burn off

    Please keep us informed about the firm Ware update as I seen to have the same issues.
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    Wife complains that my cooking taste like it came out the oven instead of a grill/smoker

    I smoked a pork loin marinaded in Creole butter and used a coffee rub . Mesquite pellets and cherry pellets in a SS bag. I used the smoke setting for about 4 hours. Then wrapped it for about 1 1/2 hours then let it rest for an hour. It had a good Smokey flavor all the way through but I would...
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    Wife complains that my cooking taste like it came out the oven instead of a grill/smoker

    I also have same problem. I would like to have a deeper smoke taste then just at the surface. You would think that as much smoke as it produces you would have better flavor.
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    🔥 What's Smoking/Cooking on your Pit Boss?

    I'm sorry all spell check strikes again the pork was seasoned not ruined. It was smoked 4-6 hours. Once again sorry for the won't words
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    🔥 What's Smoking/Cooking on your Pit Boss?

    12 pound pork roast ruined with salt and pepper used Jack Daniel's maple pellets probably smoked some hours then double wrapped with foil than but back on about four hours until I reached 197. It was good very tender but to me there want enough smoke flavor through out the meat.
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    🔥 What's Smoking/Cooking on your Pit Boss?

    What honey hickory resipe do you have and it will you share with me, also looking for a coffee rub resipe thank you.
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