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What is a Lucy?
Damn WV dial-up internet strikes again!*shakesfist*
Forgot to post my sausage smoking over the weekend
Quote from: Spracne on April 10, 2020, 10:51:36 AMQuote from: kansas_troll_patrol on April 10, 2020, 08:33:36 AMI tried out Jack Stacks rub yesterday on this chicken. I ran it at ~315 degrees for 3 hours on cherry. First time using cherry from a locally sourced tree my uncle had taken down. It was fun. Well? How did it turn out?Could you tell us what your favorite smoke flavor is for chicken, beef, ribs, and salmon.
Quote from: kansas_troll_patrol on April 10, 2020, 08:33:36 AMI tried out Jack Stacks rub yesterday on this chicken. I ran it at ~315 degrees for 3 hours on cherry. First time using cherry from a locally sourced tree my uncle had taken down. It was fun. Well? How did it turn out?
I tried out Jack Stacks rub yesterday on this chicken. I ran it at ~315 degrees for 3 hours on cherry. First time using cherry from a locally sourced tree my uncle had taken down. It was fun.
k_t_p, TY. I'm new to pellet smoker and used a 20lb bag of Competition Blend Hardwood Pellets last year, which was good but would like to try recommended flavors.
Quote from: Katpappy on April 19, 2020, 01:31:44 PMk_t_p, TY. I'm new to pellet smoker and used a 20lb bag of Competition Blend Hardwood Pellets last year, which was good but would like to try recommended flavors.One of my favorite things about smoking is trying out different combinations. Choosing when/if to wrap, types of wood, temp, water pan vs no water pan. There are so many things to mess with. One great piece of advice I saw in an Aaron Franklin video was to only change one thing per cook. That way you can identify if you like that change or not.Good info. I think I'll start with hickory pellets and then one of the fruitwoods.
I bet ramps would be really good in some slawSent from my iPhone using Tapatalk