Recent content by Kailuagirl

So I only have two smokes under my belt and learning as I go.  With the price of meat now Im still unsure of using pricier cuts. So I smoked 6 boneless chops tonight using the Auber on my analog #2.  2 1/2 hours in Auber said they were at 143. Got them in the house and they were actually at 134...

So I’ve  seen on The boards that some wrap chicken with bacon to keep it from becoming dry and then discard the bacon when done.  Got me to thinking, what would happen if I injected the chicken with bacon grease. Has anyone tried this? Is there any reason why I shouldn’t try this?  🤔

Started the seasoning an hour ago and just noticed these red looking droplets of fluid on top of smoker. Is this normal and will this also happen during regular smoking ?  Just wanting to know what to expect in the future for what will be normal use and what should be a red flag of me doing...