Quote:
Originally Posted by tabs
Looks like the learning curve was short for you.
When you run the Stick Burner you need to make it worth your while. So you load er up..That is why I do not run mine more often.
Apple for Pork and fish.
Cherry for Beef..
Put a slab of Beef Short Ribs on the list.
Did you put water in the bottom? It acts as a heat sync and keeps the meat moist.
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Good to know cherry for beef. Thanks.
I did use water and preheated it before putting it in, not sure if that was necessary or not but did anyway.
Mmmm. Beef ribs. Will see if I can find those at a reasonable price.
Dumped the water and dried the cook chamber while I still had a bit of fire left.
Going to head out in a bit to clean up the remaining grease that was left behind.