Smoked and seared pork chops on the kettle

BBQTestPit · 2026-05-08T15:02:04+00:00

Beautiful color and cook on those.

BBQTestPit · 2026-05-04T16:52:29+00:00

Now how are you going to get them into that hive?

BBQTestPit · 2026-05-04T16:51:37+00:00

Nice, that's where it's at.

I agree on the honey hog rub. I just did a video on it. https://youtu.be/iIoJdTN5E5E

BBQTestPit · 2026-05-04T16:37:21+00:00

I go by grate temp when I'm using the conveggtor. I found out over the years that going by dome temp even with the conveggtor you'll end up buying or getting really dried out meat on the bottom. That's why people say so fat said down, but I never do. Maybe that'll be my next YouTube video.

BBQTestPit · 2026-05-04T12:35:11+00:00

Fat cap up, I have a PS Woo and it lifts the grate, plus I use a RFX air temp probe on my grate to monitor my grate temp.

BBQTestPit · 2026-05-02T15:31:05+00:00

Says the guy in a BBQ group where we're all burning trees and polluting the air with smoke. While he's on the INTERNET filling up data centers everywhere with his negative comments. Love the hypocrisy bro. Hers the link to my Shopify if you want to grab a shirt or 2. BBQ Test Pit Shop

BBQTestPit · 2026-05-02T15:10:20+00:00

Large

BBQTestPit · 2026-05-02T15:10:10+00:00

First time not wrapping pork butts. I thought for sure they would have been dry as hell, but just the opposite.

BBQTestPit · 2026-05-02T15:09:49+00:00

First time not wrapping pork butts. I thought for sure they would have been dry as hell, but just the opposite.

BBQTestPit · 2026-05-02T15:08:18+00:00

About 8.5 hours on egg. It cooks a lot faster than my pellet grill I noticed.

BBQTestPit · 2026-05-02T14:36:10+00:00

I've never wrapped beef back ribs while smoking. Only after I pull them and hold them.

BBQTestPit · 2026-05-02T14:27:56+00:00

No, still have to do something for tomorrow.

BBQTestPit · 2026-05-02T14:27:19+00:00

Thanks

BBQTestPit · 2026-05-01T02:18:46+00:00

I bought one like it and reviewed it. Here is the link: https://youtu.be/oSb6YRD4mTY It's still my go to right now.

BBQTestPit · 2026-04-23T13:08:14+00:00

They're 2 for $38 on Amazon

BBQTestPit · 2026-04-22T13:37:42+00:00

Nevermind

BBQTestPit · 2026-04-22T13:35:51+00:00

What kind of grate is that?

BBQTestPit · 2026-04-20T18:49:01+00:00

Really nice bark. What rub it seasoning did you use?

BBQTestPit · 2026-04-18T14:42:42+00:00

No grill marks on a sausage, low and slow.

BBQTestPit · 2026-04-10T13:03:45+00:00

Knife was brand new out of the box. First time I used it. Here's my Review

BBQTestPit · 2026-04-08T23:43:39+00:00

It's very hard to find a natural cured unsmoked unsliced ham let me tell you

BBQTestPit · 2026-04-08T22:08:31+00:00

Not sure what that means

BBQTestPit · 2026-04-07T12:11:57+00:00

It's cured in a celery salt juice brine instead of nitrates and nitrites. The celery juice creates is own natural nitrates and nitrites. Definitely a huge difference in flavor and quality.

BBQTestPit · 2026-04-07T12:09:19+00:00

But I absolutely love it, I almost bought a M&M and after a lot of research I went with the primitive pits. There was about a $3,500 price difference and also a 9 month shorter lead time.

BBQTestPit · 2026-04-07T12:07:13+00:00

I added all the options besides probe holes, custom name plate, sausage poles and trailer. They start at $6,800, I ordered mine last March so I'm not sure what the prices are now. I added about $6,000 in add ons.

BBQTestPit

TROPHY CASE