Quote Originally Posted by 2manymustangs View Post
baby steps for the newbs...

The pellet smokers are kick ass AND they are set up RIGHT for cooking with REAL wood, with the induced draft fan/pellet feeder, this underscores my feelings on real wood...

I'm ok with that. Oh, and pellets are real wood. Equal treatment! Ha ha ha! I get a free bag of pellets a month and have a few different "flavors" if you will. That's nice and all, but there's really not an easy way to get all the pellets out without burning them off, in order to change flavors. So far, everything I've done, starting with the 15lb brisket I cut my teeth on, has turned out great. Nice smoke ring when I cut it open, some nice bark on the outside, and a nice juicy middle. Great, now I'm hungry.


Quote Originally Posted by 2manymustangs View Post
I learned this one from HUD, have a party that you wanna take some really good grilled stuff to??? Finish it, put it into a small airtight foam cooler right off the grill, and go to your party... DON'T take the meat out and slice/prep until it is blessings/grace is said and it is time to graze... The meat will be juicy through and through AND perfectly done to the inside...
That's a good rule even with steaks from the BBQ. Let them rest for 5-10 minutes minimum after you pull them off the fire. The juices will distribute evenly, or they're supposed to anyway. It's hard to sit and look at a steak or other big chunk of dead cow that smells amazing and not want to go to cutting and sampling.