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What is this magic?not bad for a first try, the unwrapped ends of the pasta were a bit dry, I think more bacon is the solution.
I may precook the noodles first, then cut them in half and wrap with bacon next time.
Have you tried a smoke tube? I run 2 to get smoke.
Not yet but intend to. Racecar ing has been assholes and elbows lately, I barely spend enough time at home to sleep. This winter I anticipate spending some time learning the smoke.
Just Amazon the 2 pack to your house. They work well and cost 1/1000th of any part your ordering
That dual fire looks pretty sweet.
RECTEQ LAUNCHES THE SMOKESTONE 600 - THE WORLD'S FIRST WOOD FIRED GRIDDLE - AS PART OF THE COMPANY'S BIGGEST GRILL RELEASE TO DATE
/PRNewswire/ -- recteq, one of the country's fastest-growing manufacturers of wood fired pellet grills, just unveiled the SmokeStone 600, the world's first...www.prnewswire.com
pellet griddle and some new models announced. Good time to look at the used market as people upgrade.
Half hamburger, half sausage, bbq sauce, cheddar cheese and some rub stuffed into some big pasta and wrapped in bacon. Let them sit in the fridge overnight and smoked but I cant remember how long.
, but it turned out fantastic.
Specs? Haven’t tried a bird yet. That looks awesome.
Little 5lb bird I did last night. Half frozen when I put it in there
I didn't foil it or anything, just straight onto the grill. I don't know the best way to get crispy skin though (and nobody in my house eats it except me and the dog)
if you've got one, air fryer for a couple minutes would definitely do itjust put a rub on it, crammed an onion and some butter on the inside, and let the smoker do it's thing at 225 until the insides were ~165.
edit: my only complaint is that the skin isn't crunchy - it's kinda rubbery/chewy.
Pretty much impossible on a low and slow cook. That's why the best wing joints flash fry their smoked wings before serving.just put a rub on it, crammed an onion and some butter on the inside, and let the smoker do it's thing at 225 until the insides were ~165.
edit: my only complaint is that the skin isn't crunchy - it's kinda rubbery/chewy.
Screw you, this is why we can't have nice bank account balances
Screw you, this is why we can't have nice bank account balances
I do mine the same way as you, 225 for however long it takes. When my bird reads 150-155ish I crank the smoker to 350. Usually by the time it gets up to temp the birds at 165 internal and the skins nice and crispy.just put a rub on it, crammed an onion and some butter on the inside, and let the smoker do it's thing at 225 until the insides were ~165.
edit: my only complaint is that the skin isn't crunchy - it's kinda rubbery/chewy.
What are you showing, what is stall?This “stall” shit is weird. That is all.
Okay, I understand now. I hope it climbs faster for you.
How I read that
Texas crutch. Do that and your product will cook faster. Get the foil out. everything I cook goes in a large pan with a cooing rack in it. add some liquid of your choice and when it stalls, cover it. It's evaporation and keeps the meat cool.
