3lb rib eye. Salt, pepper, rosemary and a little onion powder on the Egg. Smoked with apple and cherry. Sent from my SM-G950U using Tapatalk
The power went out so I had to start the ham on the wood stove. Finally got the power back and finished in the oven.
Today is National Bacon Day. This was smoked in warmer weather, but today it gets a natural gas griddle.
Pork butt resting after an all day smoke. Turned out really good, I made his one on my pellet smoker. One thing I def noticed since building my stick smoker this summer is that the pellet smoker doesn’t do quite as good of a job smoking as the stick burner. I did enjoy it and everyone else did too. But I’m always a big critic of my own food. I don’t think the pellet smoker makes the same bark, and doesn’t have quite the smoke flavor as my stick burner. Usually the pork that comes off my stick burner gets comments like “best bbq I’ve ever had” and “I didn’t even want sauce with it”. But it is really nice to literally just turn on the smoker and be able to walk away for 8 hours and not touch it.
Stick burners have a different flavor profile to the smoke, and they tend to have more airflow. I prefer the results from the stick burner in the summer, but it is nice to have a simpler alternative you can use in winter and/or walk away from.
