I’m throwing a butt on this weekend.
I’ve typically done a 225 cook, wrap @265 then cook through finish. (Usual dry rub only).
Have any members found a better way?
Looking to improve as we all are.
Not knocking the machine or build quality. Probably a nice machine, looking forward to @BigDan’s review.
Just seeing a lot of warranty loopholes. That’s all.
Sounds promising.
I would say customer service took good care of you considering your unit is out of warranty, you’re not the the original owner and the unit has been physically damaged.
Best of luck with your findings and it sounds like you are on the road to recovery.
Our local butcher charges $4.99 for freezer beef.
Any recommendations here? Is that a good price?
Will I use all cuts?
They do grass feed all beef on their hundred acres which I’m not knowledgeable about whether that’s a pro or a con .
Thoughts?