This one I did on Saturday in the vertical PB and it finished at 11am I started it on Friday at about 6pm. I held it on the vertical for about 7 hrs wrapped in paper at 170. That gave me a temp range from 155-170 actual inside the smoker. Before the wrap at 175 degrees. Then I took my...
My dad found this recipe years ago. We have added a few things over the years like maple syrup. We smoke them still in his brinkman charcoal water smoker that’s been around for 30 years or more. I have not yet done it on a pellet smoker but it’s in my things to do on it. All the steelhead...
CNC machining for 27years. I make components that go in the pacemaker and also make the needles used to remove cataracts in eye surgery. Make bone screws also and some other medical parts.
https://www.foodnetwork.com/recipes/delta-cole-slaw-3645172
That’s a good one I been using for years on pulled pork. I usually have to triple it for large crowds. I also use a mandolin to slice the onions, cabbage and peppers.
Some of the best chickens and ducks that I had were on a rotisserie. I’d try it if it fit properly. I also think meats cook better slightly raised off the grates in the 1150 maybe cuz it’s inline with the stack port then.
Yeah. The holes were already there so I figured why not it’s seems somewhat even across the grate. Close enough for me at least. I’ll prolly end up taking them out eventually.
I empty my fire pot after pretty much most cooks unless it’s a couple short ones. Anything over six hours up to 20 hours pot gets pretty full. I noticed with fruit blend pellets seems to be more dust.