Whether you’re new to smoking or a wiley veteran, the odds are good that you’ve heard the term “3-2-1 ribs before.” It simply means, you smoke your ribs for three hours, wrap them in a foil or butcher paper for two hours, then let them smoke for one more hour to tighten up out of
Whether you’re new to smoking or a wiley veteran, the odds are good that you’ve heard the term “3-2-1 ribs before.” It simply means, you smoke your ribs for three hours, wrap them in a foil or butcher paper for two hours, then let them smoke for one more hour to tighten up out of
As soon as I take a pork butt, a brisket, or any other delicious food off my grill, I immediately want to tear in and start enjoying it, who doesn’t?! Experience, experts, and anybody else who likes to grill knows it’s best to let your meat “rest.” But, why?! It smells and looks amazing –
One of the terms you’ll often hear or read about is, “reverse sear.” I’ve come to love the concept of the reverse sear, especially with my steaks. This is a simple method that means you smoke an item for a period of time and let it get to your desired internal temperature. You then let
BRISKET: Wrap in foil/butcher paper (if not already wrapped), then wrap that in a few towels, and finally, place in a cooler for up to six hours. If you can go the full six, you’re in for some tender brisket! At a minimum, let it rest for two hours. PORK BUTT: Wrap in foil/butcher paper
You’ve read tens of hundreds of recipes in preparation for your first cook and you keep seeing the phrase, “internal temperature.” What does this mean?! Is it the temperature internally of the grill? Could it be the room temp of my home?? Nope! It’s what the temperature of the FOOD you’re cooking is. Almost all
<INSERT YOUTUBE CLIP OF MINE IN HERE> When you’re new to the world of pellet grilling, or grilling in general for that matter, you learn new tips & tricks all the time. When I first got into smoking on a pellet grill, I saw video after video on people using smoke tubes to “enhance” the
In case you missed our article on “how to break in my grill,” we have you covered here on how to fire yours up! Simply, move your smoker about ten feet from any structure/home, plug it into any outlet, and then look for your temperature control panel. Some are knobs, some are buttons, and some
Every grill is different but the same standards apply to all grills. When not in use, keep them fully covered to protect them from the elements. The absolute worst thing that can happen to a pellet grill is pellets getting wet, expanding, them jamming and, potentially, breaking your auger. Keeping your grill covered when not
You did it! You’re “one of us!” You may be a bit anxious, maybe a bit nervous, but don’t fear – we’ve got you covered! Your VERY first step after you’ve assembled your grill is to do a “burn in.” You’ll want to follow your smoker’s manual but most of them will instruct you to:
