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Let's See Some Meat!!

You run it on smoke setting until there is a fire in the fire box. During the warm up the pellets are just smoldering. Giving off creosote. That gives the meat off flavor.
Actually pellets are good for a furnace heater.
Considering they are proceeds droppings God knows what all is in them
 
Actually pellets are good for a furnace heater.
Considering they are proceeds droppings God knows what all is in them
I buy the ones made by the smoker manufacturers. Some just use stove pellets.
 
Easy job. Is your garage air conditioned? :)
Swamp cooler. I've been in the garage most of the weekend and it's not too bad. The swamp is blowing 71 degree air.
 
I buy the ones made by the smoker manufacturers. Some just use stove pellets.
Well we could go round and round on this but that only takes away from the intent of this thread. So I'll disagree with you and you disagree with me.
And I move on.
 
Swamp cooler. I've been in the garage most of the weekend and it's not too bad. The swamp is blowing 71 degree air.

I need an a/c for the garage. Kind of tight for space, but I could probably install a window unit.
 
blasted my finger....... looks like one of them "roast beef" pussies :fool:

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Christening the new BBQ with a couple of Sirloins from the F-in-laws Long Horn Highlands off the farm. Small cattle, but with nice Lean meat. Hamburger from them has ZERO grease..
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Today is the birthday party of one of my wife's cousin, hired an argentinian asadores, looks and smell delicious,
Que te parecen cabron :poke: @MarPar
Picaña, asado de tira, solo cortes argentinos, i need the recepy of a nice mojito, they bring mate.
 
A couple recent meals from the smoker. I'm all about ribs and burnt ends!
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And this pork butt is smoking right now.
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I have a 12 pound brisket on the smoker currently. Put it on last night at 6pm. It is getting close at 189° internal temp. I'll pull at 194°, wrap in butcher paper then to rest 2 hours in a cooler. Just in time for lunch!
 
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