Are you abandoning the OG for the Bronco? I know you have had issues with the OG.
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You will be very happy with your purchase. Have had a Bronco for two years and love it. The new model with the pullout charcoal and ash baskets looks even easier to use.
I hang ribs. I spatchcock chicken or split it into halves and use the grate. If you hang multiple hooks make a note to rotate the meat a couple of times during the cook. The pieces hanging closest to the exhaust tend to over smoke if you don’t rotate them.Comment
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Thanks Doc, I followed suit. Arrives on Tues.Comment
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I did the assembly and seasoning burn in then fired it up for about 4 pounds of chicken wings. Simultaneously, I did another 4 pounds or so on my OG. I monitored cooker taps using a therm pro probe, and there was an inconsistent differential between that reading and the reading on the old-fashioned temperature gauge on the bronco itself. I know that is an imprecise instrument that is mostly a decoration. I was hoping it would track with a consistent amount of difference between it and the therm pro, but alas.
It’s been a while since I cooked with charcoal. The smoke profile on the bronco is a lot stronger and I am still on the learning curve for fire management. Despite that, the wings on the bronco were fairly decent and had a better coloration than those on the OG.
Then for Easter, I smoked a portion ham using Malcolm Reed’s recent recipe with spicy honey. It looked good, I think I overcooked it a bit. I added charcoal midway through the cook, and created some thick white smoke for a while. However, the smoke taste wasn’t too bad at all. I’m not a big fan of eating ham, but the family said it was OK. Or they didn’t want to hurt my feelings.Attached FilesComment
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Assembly & fist cook is very cool. Well, it's Monday and it was delivered a day early, surprise, surprise!
Now assembly, it's on my growing list of many things I have to do.Comment
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