Welcome to The Pit. You are off to a good start, but I suggest you try smokin' a chuck roast now. Smoke it like a butt, but it will normally have to go a bit higher in temp to be probe tender. Also, try it with either the Big Bad Beef Rub from the free side or just salt and pepper, (OK - you can add some garlic powder and onion powder if you'd like. ).
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
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