Brandon Stork
New member
After doing the Pre-season break in I was very excited to do my first cook. My cousin had nothing but good things to say and I now know why. I have to thank my dad on coming in clutch on finding the smoker. It was at our Farm and Fleet on clearance for 299$. He sent me a picture and said I believe this is the one your cousin has ( it was). My dad ended up helping me out and grabbing it for me. He saved 50$ more on top of it for the otd price of 270$ for opening a CC (STEAL!!!)
The only negative I have after my first cook was table space. You can get a cookie sheet size of whatever on the table and that's it. Start up was a breeze, it got up to temp in timeframe as stated for preseason and cook. It's very user friendly and it maintains temperature very well. It definitely throws smoke. My fuel was cowboy hardwood briquettes (1/4 hopper mixed with some chunks of apple, cherry, and peach.) I'm surprised how efficient it is with fuel. I still had good amount leftover from the 1/4 hopper I filled up. I threw 2 slabs of St. Louis style ribs with Meat church hot honey hog. I did the 2-2-1 method @ 225*. It was fall off the bone after I pulled it from the foil. I whipped up a honey, mustard (grey poupon) , apple cider vinegar, and garlic style "bbq sauce" and hit it every 10-15 min each side for the last hour. My dad gave us some bean salad to help with sides which was outstanding. Happy Sunday and excited for memorial day weekend after today's results
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The only negative I have after my first cook was table space. You can get a cookie sheet size of whatever on the table and that's it. Start up was a breeze, it got up to temp in timeframe as stated for preseason and cook. It's very user friendly and it maintains temperature very well. It definitely throws smoke. My fuel was cowboy hardwood briquettes (1/4 hopper mixed with some chunks of apple, cherry, and peach.) I'm surprised how efficient it is with fuel. I still had good amount leftover from the 1/4 hopper I filled up. I threw 2 slabs of St. Louis style ribs with Meat church hot honey hog. I did the 2-2-1 method @ 225*. It was fall off the bone after I pulled it from the foil. I whipped up a honey, mustard (grey poupon) , apple cider vinegar, and garlic style "bbq sauce" and hit it every 10-15 min each side for the last hour. My dad gave us some bean salad to help with sides which was outstanding. Happy Sunday and excited for memorial day weekend after today's results
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