Activity Stream

Since external links are taboo, my thread was referring the Dry Ager DX500 and grillworksusa wood fired grills. Ya'll will have to do the legwork......

Try using NO wood. Your smoker is probably well seasoned by now. Use it as low temp convection oven because that's what it really is. Cool air drawn...

I got some maple and really like it, but cherry and apple are also very good. Hickory makes a bit stronger profile but it's still damn good....

Thank-you sir

Looking good, metronome!!

I just rub and cook, pretty simple here, coarse salt, black pepper, a little garlic powder, and a little paprika, but there are others that go all...

Thank you, got any good rub reciepes, do you inject or just rub and cook?

I'd recommend weighing the wood. Typically, 2 oz gives a pretty good smoke, but you could increase the amount of wood if you'd like. Try chunks...

I use the small chips in a bag with 2 lumps charcoal. Chips are dry and cover the bottom. Normally 1 hour then reload chips only to cover bottom. ...

What kind of wood are you using, and how much are you putting in the smokebox? Remember, the meat quits taking smoke after a few hours, and I think...

garlic, thyme, and rosemary. Pretty traditional. I'm liking the idea of a guajillo compound butter though! maybe some poblano or something. sky's...

The bears wouldn't have stood a chance!!!!

pastrami looks great, bet you're glad you didn't have to share with Bears...LOL

what kind of compound butter. I make a mean Ancho, Chipotle, Guajillo butter.

Nice..