Only online but I was pretty intrigued by it myself. Was hoping to see one in the wild before making decision on what to buy to replace my old grill.
I did the same and 1/2 a beef as well. Price per pound really comes out in your favor if you have the space and upfront money.Just bought a pig yesterday. Should have a lot of options for experimenting on the grills this summer!
I saw one online and watched a video. Seem to hit a lot of buttons for me, but not sure. Need to see one in the wild first.
We split 1/2 a steer with some friends last fall. We're going through it a lot faster than we thought we would, just the 2 of us. It's such a bargain and SO DAMN DELICIOUS.I did the same and 1/2 a beef as well. Price per pound really comes out in your favor if you have the space and upfront money.
Wow, this looks pretty amazing and at $499 it isn't too much of a risk to try it out. Are you getting one?
I’m intrigued by this. Would like to put my hands on one to try out. Hard for me to imagine anything beating out my Weber’s right now for charcoal.
You have me intrigued too. I have a ceramic Kamado (egg style) grill and do a lot of cooking and smoking on it with lump coal. This could take over a lot of the smoking applications..I have been eyeing a pellet grill for a while but these check a lot of boxes and the price isn’t bad either
I hadn’t seen that. My old smoker was a pit barrel cooker and I loved the flavor but the pellet grill is more convenient. That looks like a great option for me if i ever need a new smoker
Here something I've followed and modified it to my taste and have been very successful with it regardless of the quality of the meat. They obviously suggested certain rubs and sauces which you can follow, I don't, but the suggestion on trimming and injection is spot on.I smoked a pork butt last night. I have to say I was so disappointed. The meat had very little flavor and the internal fat didn’t really render leaving it very gristly. I know it was the cut of meat - I picked it up from the grocery store instead of the butcher and even before running it down with spices I could tell that it was a sub par cut.
I will still eat it, but will require some sauce for sure.
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