So you want to keep drippings off of the "DRIP PAN"?? Okay...perhaps taking it out permanently and vacuum sealing it and then enclosing it in a sealed box will work.
Y'all are killing me with this nonsensical overthinking. IT'S A GRILL!! USE IT AS SUCH! :rolleyes:
Ummm...I only see 5 beers. Kinda makes me second guess the whole "detailed" claim. Or perhaps it was more like 8-10 beers and maybe your vision was a little blurry?? :unsure:
Kidding aside, I'm the type that tries to do my due diligence prior to diving into things, but sometimes when a curve...
From what I'm seeing on it, since it's a thinner cut, it's best used for stuff like skewers, marinated strips, steak sliders, and even fajitas.
I'll have to give this a look as well. I've never heard of such things, but now I'm intrigued. :unsure:
There is way too much overthinking going on in these forums. You'll be perfectly fine throwing it on without preheating. I do it all the time and I'm still alive and kicking.
IT'S GRILLING PEOPLE! NOT ROCKET SURGERY! :p
Oh, and are you ready for LSU?? :D Cheers brutha! 🍻
GEAUX TIGERS!! 🐯
Now that life is getting back to "somewhat" normal after Hurricane Laura, and I finally have a few days off, I'm currently in the process of smoking a pork butt. We'll have a little taste of it for dinner this evening, and the rest will be packed up and ready to take to my buddy's house for the...
IIRC, the mesquite blend is 60% red oak/40% mesquite. I just used it in my 340 and really enjoyed it.
As for using 100% mesquite, I wouldn't worry about it getting bitter. These things don’t put out nearly the amount of smoke as a stick burner, but they do burn much cleaner, and that makes a...
I ask because if the ambient temps are causing the internal temps to skyrocket, then I can get on board with the heat outside being the cause. But if your chamber is maintaining proper temps then I'm 99.999% (Hey...there's always a chance! ;)) certain that it's just an issue with the pellets...
I would be willing to bet my paycheck that it had absolutely nothing to do with temp outside and everything to do with the pellets.
I live in SW Louisiana where our August temps range from 110-115 or so and I haven't experienced this issue at all. Even cooking at 275-300 I'm still getting good...
Currently trying to finish off a brisket that I cooked the other day, but I'm thinking this weekend might call for some yardbird (@DarkStar11 :)), deer sausage, and possibly some of my famous cajun beer brats.
Yeah, that craftsmanship...or lack thereof...is what garnered that reaction. The idea is great, but I woud've spent the extra time to make it look like is was meant to be at least. Lol