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Non-Cattle Specific Topics
Coffee Shop
Summer Sausage
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<blockquote data-quote="backhoeboogie" data-source="post: 1811851" data-attributes="member: 3162"><p>The pellet smoker just doesn't do what I like. After all these years its a hard adjustment. But the one the kids bought me is a pellet smoker on one side and a grill on the other. I find myself using the grill side with the damper open between the two. Open the vent on the grill stack slightly and use that to regulate. Use the temp gauges on the grill side. </p><p></p><p>With things like brisket I am at the point where it is already cooked. It had plenty of smoke long ago. Now it is just seal up in foil and with the render flowing thru to get everything moist. The grill side works for this.</p></blockquote><p></p>
[QUOTE="backhoeboogie, post: 1811851, member: 3162"] The pellet smoker just doesn't do what I like. After all these years its a hard adjustment. But the one the kids bought me is a pellet smoker on one side and a grill on the other. I find myself using the grill side with the damper open between the two. Open the vent on the grill stack slightly and use that to regulate. Use the temp gauges on the grill side. With things like brisket I am at the point where it is already cooked. It had plenty of smoke long ago. Now it is just seal up in foil and with the render flowing thru to get everything moist. The grill side works for this. [/QUOTE]
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