|
Pulled Pord - Here it is!
The latest pulled pork recipe. Haven't tried it yet, but a friend has and says it's better than the
old one. Gonna give it a shot while at Gettysburg next week. I won't be using the frying pan for browning, but will use the charcoal grill to singe the outside of the meat chunks. Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce Ingredients 2 teaspoons Spanish smoked paprika 1 1/4 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed Cooking spray $ 1/2 cup unsalted chicken stock (such as Swanson) 1/3 cup balsamic vinegar $ 1/3 cup molasses 2 tablespoons lower-sodium soy sauce 1 teaspoon crushed red pepper 1/2 cup peach preserves 2 cups vertically sliced onion $ 5 garlic cloves, thinly sliced 1/4 cup bourbon 2 tablespoons cold water $ 2 teaspoons cornstarch Preparation 1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker. 2. 2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork. 3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat. |
Pulled Pord - Here it is!
Poco Loco wrote:
The latest pulled pork recipe. Haven't tried it yet, but a friend has and says it's better than the old one. Gonna give it a shot while at Gettysburg next week. I won't be using the frying pan for browning, but will use the charcoal grill to singe the outside of the meat chunks. Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce Ingredients 2 teaspoons Spanish smoked paprika 1 1/4 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed Cooking spray $ 1/2 cup unsalted chicken stock (such as Swanson) 1/3 cup balsamic vinegar $ 1/3 cup molasses 2 tablespoons lower-sodium soy sauce 1 teaspoon crushed red pepper 1/2 cup peach preserves 2 cups vertically sliced onion $ 5 garlic cloves, thinly sliced 1/4 cup bourbon 2 tablespoons cold water $ 2 teaspoons cornstarch Preparation 1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker. 2. 2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork. 3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat. Use the pan. You need to caramelize the meat, and you want the drippings for the sauce. |
Pulled Pord - Here it is!
On Fri, 08 Aug 2014 13:20:22 -0500, Califbill wrote:
Poco Loco wrote: The latest pulled pork recipe. Haven't tried it yet, but a friend has and says it's better than the old one. Gonna give it a shot while at Gettysburg next week. I won't be using the frying pan for browning, but will use the charcoal grill to singe the outside of the meat chunks. Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce Ingredients 2 teaspoons Spanish smoked paprika 1 1/4 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed Cooking spray $ 1/2 cup unsalted chicken stock (such as Swanson) 1/3 cup balsamic vinegar $ 1/3 cup molasses 2 tablespoons lower-sodium soy sauce 1 teaspoon crushed red pepper 1/2 cup peach preserves 2 cups vertically sliced onion $ 5 garlic cloves, thinly sliced 1/4 cup bourbon 2 tablespoons cold water $ 2 teaspoons cornstarch Preparation 1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker. 2. 2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork. 3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat. Use the pan. You need to caramelize the meat, and you want the drippings for the sauce. I've already had the meat on the grill. I do love the 'singed' taste that comes from the flame. Might try the pan next time. Your comment makes sense. |
Pulled Pord - Here it is!
On 8/8/2014 1:53 PM, Poco Loco wrote:
The latest pulled pork recipe. Haven't tried it yet, but a friend has and says it's better than the old one. Gonna give it a shot while at Gettysburg next week. I won't be using the frying pan for browning, but will use the charcoal grill to singe the outside of the meat chunks. Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce Ingredients 2 teaspoons Spanish smoked paprika 1 1/4 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed Cooking spray $ 1/2 cup unsalted chicken stock (such as Swanson) 1/3 cup balsamic vinegar $ 1/3 cup molasses 2 tablespoons lower-sodium soy sauce 1 teaspoon crushed red pepper 1/2 cup peach preserves 2 cups vertically sliced onion $ 5 garlic cloves, thinly sliced 1/4 cup bourbon 2 tablespoons cold water $ 2 teaspoons cornstarch Preparation 1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker. 2. 2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork. 3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat. Sounds great, I have found myself getting simpler and simpler with my meat.. For Ribs I apply rub and put covered into a 350 degree oven for 75 minutes, then uncover for 15 more... Tender, simple, nice... Same thing in the crock pot... I put in the rubbed and sauced pork, cover, and let it go overnight. Let it sit, pull, and add sauce... |
Pulled Pord - Here it is!
On 8/8/2014 2:20 PM, Califbill wrote:
Poco Loco wrote: The latest pulled pork recipe. Haven't tried it yet, but a friend has and says it's better than the old one. Gonna give it a shot while at Gettysburg next week. I won't be using the frying pan for browning, but will use the charcoal grill to singe the outside of the meat chunks. Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce Ingredients 2 teaspoons Spanish smoked paprika 1 1/4 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed Cooking spray $ 1/2 cup unsalted chicken stock (such as Swanson) 1/3 cup balsamic vinegar $ 1/3 cup molasses 2 tablespoons lower-sodium soy sauce 1 teaspoon crushed red pepper 1/2 cup peach preserves 2 cups vertically sliced onion $ 5 garlic cloves, thinly sliced 1/4 cup bourbon 2 tablespoons cold water $ 2 teaspoons cornstarch Preparation 1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker. 2. 2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork. 3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat. Use the pan. You need to caramelize the meat, and you want the drippings for the sauce. Another favorite of mine is simple whole chicken. Salt and pepper, glass pan, in over at 350 degrees for 90 minutes, add butter a few times during cooking. I love the taste of Chicken with or without rub or sauce, sometimes I just do it plain for chicken salad and such... well, a little butter:) |
Pulled Pord - Here it is!
|
Pulled Pord - Here it is!
On Fri, 08 Aug 2014 15:00:11 -0400, KC wrote:
On 8/8/2014 1:53 PM, Poco Loco wrote: The latest pulled pork recipe. Haven't tried it yet, but a friend has and says it's better than the old one. Gonna give it a shot while at Gettysburg next week. I won't be using the frying pan for browning, but will use the charcoal grill to singe the outside of the meat chunks. Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce Ingredients 2 teaspoons Spanish smoked paprika 1 1/4 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed Cooking spray $ 1/2 cup unsalted chicken stock (such as Swanson) 1/3 cup balsamic vinegar $ 1/3 cup molasses 2 tablespoons lower-sodium soy sauce 1 teaspoon crushed red pepper 1/2 cup peach preserves 2 cups vertically sliced onion $ 5 garlic cloves, thinly sliced 1/4 cup bourbon 2 tablespoons cold water $ 2 teaspoons cornstarch Preparation 1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker. 2. 2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork. 3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat. Sounds great, I have found myself getting simpler and simpler with my meat.. For Ribs I apply rub and put covered into a 350 degree oven for 75 minutes, then uncover for 15 more... Tender, simple, nice... Same thing in the crock pot... I put in the rubbed and sauced pork, cover, and let it go overnight. Let it sit, pull, and add sauce... I put the ribs on the smoker for an hour, then in foil, then in the oven at about 275F for 2-3 hours. Works well. |
Pulled Pord - Here it is!
KC wrote:
On 8/8/2014 2:20 PM, Califbill wrote: Poco Loco wrote: The latest pulled pork recipe. Haven't tried it yet, but a friend has and says it's better than the old one. Gonna give it a shot while at Gettysburg next week. I won't be using the frying pan for browning, but will use the charcoal grill to singe the outside of the meat chunks. Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce Ingredients 2 teaspoons Spanish smoked paprika 1 1/4 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed Cooking spray $ 1/2 cup unsalted chicken stock (such as Swanson) 1/3 cup balsamic vinegar $ 1/3 cup molasses 2 tablespoons lower-sodium soy sauce 1 teaspoon crushed red pepper 1/2 cup peach preserves 2 cups vertically sliced onion $ 5 garlic cloves, thinly sliced 1/4 cup bourbon 2 tablespoons cold water $ 2 teaspoons cornstarch Preparation 1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker. 2. 2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork. 3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat. Use the pan. You need to caramelize the meat, and you want the drippings for the sauce. Another favorite of mine is simple whole chicken. Salt and pepper, glass pan, in over at 350 degrees for 90 minutes, add butter a few times during cooking. I love the taste of Chicken with or without rub or sauce, sometimes I just do it plain for chicken salad and such... well, a little butter:) I have a Traegar grill, and makes smoked meats easy, and a lot healthier than the grease on the flames BBQ. |
Pulled Pord - Here it is!
On 8/8/2014 5:20 PM, Califbill wrote:
KC wrote: On 8/8/2014 2:20 PM, Califbill wrote: Poco Loco wrote: The latest pulled pork recipe. Haven't tried it yet, but a friend has and says it's better than the old one. Gonna give it a shot while at Gettysburg next week. I won't be using the frying pan for browning, but will use the charcoal grill to singe the outside of the meat chunks. Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce Ingredients 2 teaspoons Spanish smoked paprika 1 1/4 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed Cooking spray $ 1/2 cup unsalted chicken stock (such as Swanson) 1/3 cup balsamic vinegar $ 1/3 cup molasses 2 tablespoons lower-sodium soy sauce 1 teaspoon crushed red pepper 1/2 cup peach preserves 2 cups vertically sliced onion $ 5 garlic cloves, thinly sliced 1/4 cup bourbon 2 tablespoons cold water $ 2 teaspoons cornstarch Preparation 1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker. 2. 2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork. 3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat. Use the pan. You need to caramelize the meat, and you want the drippings for the sauce. Another favorite of mine is simple whole chicken. Salt and pepper, glass pan, in over at 350 degrees for 90 minutes, add butter a few times during cooking. I love the taste of Chicken with or without rub or sauce, sometimes I just do it plain for chicken salad and such... well, a little butter:) I have a Traegar grill, and makes smoked meats easy, and a lot healthier than the grease on the flames BBQ. How low can you run the temps. When I smoke meats, I run between 160-170 degrees? |
Pulled Pord - Here it is!
KC wrote:
On 8/8/2014 5:20 PM, Califbill wrote: KC wrote: On 8/8/2014 2:20 PM, Califbill wrote: Poco Loco wrote: The latest pulled pork recipe. Haven't tried it yet, but a friend has and says it's better than the old one. Gonna give it a shot while at Gettysburg next week. I won't be using the frying pan for browning, but will use the charcoal grill to singe the outside of the meat chunks. Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce Ingredients 2 teaspoons Spanish smoked paprika 1 1/4 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed Cooking spray $ 1/2 cup unsalted chicken stock (such as Swanson) 1/3 cup balsamic vinegar $ 1/3 cup molasses 2 tablespoons lower-sodium soy sauce 1 teaspoon crushed red pepper 1/2 cup peach preserves 2 cups vertically sliced onion $ 5 garlic cloves, thinly sliced 1/4 cup bourbon 2 tablespoons cold water $ 2 teaspoons cornstarch Preparation 1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker. 2. 2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork. 3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat. Use the pan. You need to caramelize the meat, and you want the drippings for the sauce. Another favorite of mine is simple whole chicken. Salt and pepper, glass pan, in over at 350 degrees for 90 minutes, add butter a few times during cooking. I love the taste of Chicken with or without rub or sauce, sometimes I just do it plain for chicken salad and such... well, a little butter:) I have a Traegar grill, and makes smoked meats easy, and a lot healthier than the grease on the flames BBQ. How low can you run the temps. When I smoke meats, I run between 160-170 degrees? Has a smoke setting that is below the 125 setting on the controller. Could probably almost do a cold smoke lox probably. |
| All times are GMT +1. The time now is 10:06 AM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004 - 2014 BoatBanter.com