Please elaborate.Be extremely careful with mesquite in your smoker, if it’s not cured correctly or green, it will ruin your smoker.
Green Mesquite will essentially permeate your smoker and make everything taste like Green Mesquite for ever and ever, amen.Please elaborate.
Willie prefers the green stuff.Green Mesquite will essentially permeate your smoker and make everything taste like Green Mesquite for ever and ever, amen.
I will not cook with Green Mesquite. If I do use Mesquite, it is well aged. At least a year of drying out. By doing this, you still get a nice flavor but not the overpowering blast of the Green stuff.
So does this lady...Green Mesquite will essentially permeate your smoker and make everything taste like Green Mesquite for ever and ever, amen.
I will not cook with Green Mesquite. If I do use Mesquite, it is well aged. At least a year of drying out. By doing this, you still get a nice flavor but not the overpowering blast of the Green stuff.
I'll raise your three queens with a full house...Wood.
*would
What pellets do you use? Every time I have used pellets, it left a sappy/pine flavor.I too use a pellet smoker and they are very easy to use. Have a weber smoky mountain and it is good as well but requires more attention. The pellet grill keeps with 10* of your target temperature as long as it has a fuel source. Go to smoking-meat.com (not a joke) and the guy Jeff Phillips has a website with recipes and reviews of smokers etc. Sign up for his newsletter and he will send you a weekly recipe with step by step directions including photos so its very easy to follow. His website has many archived recipes as well.
What pellets do you use? Every time I have used pellets, it left a sappy/pine flavor.
I have a smoking brother pellet grill (essentially a Traeger) but they are a local company so I bought form them, I have used Traeger pellets and Smokin Brothers pellets. I keep them in a plastic tub well sealed, if they get wet its no bueno. I use cherry quite a bit and hickory and apple. Mix and match works well also.What pellets do you use? Every time I have used pellets, it left a sappy/pine flavor.
if the pellets are in a humid environment they will absorb water/moisture and even a little will scheiss them up.I have a smoking brother pellet grill (essentially a Traeger) but they are a local company so I bought form them, I have used Traeger pellets and Smokin Brothers pellets. I keep them in a plastic tub well sealed, if they get wet its no bueno. I use cherry quite a bit and hickory and apple. Mix and match works well also.
What pellets do you use? Every time I have used pellets, it left a sappy/pine flavor.
A little off topic, but I am more griller than smoker, just don’t have the patience. But years ago after going through multiple grills that rusted or fell apart, I bought a cast aluminum PK grill. Long after Armageddon the PK shell will be the only item left on earth when aliens land. Good little grill with some smoking capability but kind of ugly - it was designed in the 50’s.
Then went to a stainless steel Cajun Grill. (Super Cajun). Expensive but the unique v shape makes efficient use of wood / charcoal and cooking space. When I moved from Houston I sold it to a neighbor.
Also had a friend in Houston who had a big stainless Pitts & Spitts smoker. Made locally in Houston these are high end and impressive
And I thought Front Porch Talk was dead!I'll raise your three queens with a full house...
That's the back porch picture some poster requested.And I thought Front Porch Talk was dead!
Pronghorn pellets are good, nice sage flavor.that is because the deer that made them was feeding on pine trees
you need to find a new source
PKs are 90% of the grills you see at SCA (steak) competitions. I’m just easing my way into those with my weber kettle (the other 10%). They look strange but the results don’t lie.
back porch, front porch wrap around porch who gives a [ Finebaum ]...keep em coming.That's the back porch picture some poster requested.