Originally Posted by srvy:
I was in Sams club few days ago and picked up one of these for 40 bucks. It has the 4 probes instead of one like Home Depot and Lowes sell for same price. The Igrill2 goes for about 100 bucks with 4 probes on Amazon.
Originally Posted by Pasta Giant Meatball:
Well he did say chain though. But yeah to make a truly great one it takes better ingredient than that garbage.
Minskys is a chain imo and they use good cheese... [Reply]
Originally Posted by JASONSAUTO:
Minskys is a chain imo and they use good cheese...
Minsky's isn't national and can't meet the price point that the national chains can without going under. You pay a higher price for that good cheese at Minsky's. Of course it tastes batter. But that isn't the point. LC's sells a pepperoni pizza for $5. While one at Minsky's of equal size is $15. You are trying top compare two businesses appealing to 2 different demographics. It's like comparing Walmart to Von Maur. [Reply]
Originally Posted by srvy:
That looks damn good Buzz and I am not even a fan of shellfish or most seafood.
It was tasty and the wife really made a dent in the ribs lol. Guess she likes to chew the bone.
Really the ring is kinda meaningless lots guys that get a big packer 12 to 15 lbs range will smoke at about 270 to 280 cuts that time way down. The will pull it at around 180 to 200 and still get moist juicy brisket but the higher temp kills the pretty smoke ring. I didnt even put a rub on it other than peppered it down and salted. Mine was if remember right 7 lbs so I smoked between 220 to 240 and got a pretty ring I pulled at 185 at 6.5 hours. [Reply]
Do it its really pretty easy just maintain the temp and try not to open the smoker thats why I like the wireless monitor. Use good briquettes I like Kingsford I can get a good 8 to 10 hour smoke in a Weber SM. I dont know what kind of smoker you have but if you struggle to keep the heat down put a pan of water in till you learn to control the fire. If the fire gets below smoke range stoke it like a fireplace knock the ash off.Add charcoal if it wont stay up and dont go overboard with wood chunks 3 3" chunks are sufficient its not bacon sausage or fish, beef and pork will get bitter with to much wood smoke. Soak it in hot water an hour or two. Dont I repeat dont buy the trimmed brisket get cry o vac and leave the fat on fat side up. What doesn't render down you can trim. A moist juicy brisket needs that fat. [Reply]
