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Reply to "2nd. AmeriQue question...sorry to be pesty."

quote:
Originally posted by chefjeff:
O.K. here I go, going back on my word about not bringing up the past. Truth be told, I became a pellet griller for a few years. It's just not me, as the smokey flavor and deep moistness could not compare to my AmeriQue. But what I did finally achieve for the first time was that smoke ring thing. I loved ribs that would have that pink "hot doggy" tasting layer between the bark and interior of the meat. I've heard that in a Cookshack smoker, you can drop a lump of charcoal into the wood box, along side of the wood, and you will achieve this smoke ring. Does anyone out there know if this is true? Even if I cannot achieve this ring, I'll still be thrilled, but I am curious.
Thanks,
Jeff



Not that it's any of my business, but CS makes an awesome pellet grill,PG500. I've cooked on the electric cookshacks, the FEC100, and the PG500 grill. In my humble opinion, the grill hands down makes the best ribs.
Last edited by cal 2
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