08-15-2016, 10:26 PM
(08-15-2016, 10:21 PM)Benton Wrote: smoking is nice because once you figure out your time and temp per pound for each meat you don't have to do much. Shoulders, salmon, roasts, pork loin, and chickens I just set and come back whenever the time is up. Ribs and turkey I usually leave in for their time, but baste right at the end.
the only thing I grill any more is burgers and catfish.
Yep. Cooking vessels nowadays make it much easier to cook low and slow without much maintenance. Be it charcoal, pellet, or electric, you can find something that makes your cook hassle free.
I'm a Big Green Egg man myself, but the resources are out there to let you cook a delicious cut of meat.
Dive in breech, and enjoy the addiction.
