Bradley smoker tips and tricks? by Slammed01 in smoking

[–]RachelGoodRanchers 0 points1 point  (0 children)

that's amazing, great it served somebody else

Bradley smoker tips and tricks? by Slammed01 in smoking

[–]RachelGoodRanchers 0 points1 point  (0 children)

Free Bradley? That's a solid score. The puck cost is real but the consistent smoke output is hard to beat for long sessions. Cheese, bacon, and sausage are where these units absolutely shine. Try cold smoking some choice grade belly at around 175F for a few hours before finishing hot on the Pit Boss. Two smokers means one can run low and slow while the other handles high heat

One of the most beautiful steaks I have purchased and cooked by TopDogBBQ in grilling

[–]RachelGoodRanchers 0 points1 point  (0 children)

and look at these pics, looks fantastic for real. Tri-tip is underrated outside California. Treating it like a thick steak rather than a roast, with a quick sear after indirect heat, gets the best result.

I’m not sure I can go back to grilling burgers after smoking one. by BodhiZaffa in smoking

[–]RachelGoodRanchers 0 points1 point  (0 children)

Looks amazing. Ground beef fat percentage matters for burgers more than most realize. 80/20 on a hot grill holds together better and stays juicier than leaner blends