Post by: lokidog on June 17, 2017, 11:07:37 AM
Anyways, I see all of the things that can be done with them, but what is everyone's experience with the DON'TS?
Post by: Todd_ID on June 17, 2017, 11:14:43 AM
Post by: lokidog on June 17, 2017, 11:21:34 AM
I steer my wife by those every year trying to get one for father's day. I love good venison that's cooked to perfection, and I'm certain a muley doe tenderloin done in one of those would be beyond belief. As for a don't, I'd say ice cream would have to be near the top of the list.
Ice cream... haha.
My wife does not like to grill meat or fish as she feels she does not have the experience to get it just right. I think with the thermostat, that should take some of the guesswork out of it for her.
Post by: KFhunter on June 17, 2017, 11:21:42 AM
J/K I've been training my wife and she's getting good with it, when I get home today off work I'll have a dry rubbed smoked pork loin waiting for me :EAT:
DON'T - let it run out of pellets ever, always check and make sure you have enough pellets in when you start it.
Post by: Halo on June 17, 2017, 11:44:49 AM
Post by: Alex4200 on June 17, 2017, 12:34:09 PM
Get a good thermometer. I use a dual sensor remote one. I was always over cooking everything until I did.
Post by: ironhead14 on June 17, 2017, 12:36:24 PM
...for the new house. It is just the small one. Costco is having a sale this weekend in Burlington on them.Don't get addicted to it like I am!
Anyways, I see all of the things that can be done with them, but what is everyone's experience with the DON'TS?
Post by: Bill W on June 17, 2017, 12:43:10 PM
I have a GMG pellet grill and it's pretty much hands off. Set the temp and a timer and wait.
Only thing I've learned so far is it's possible to get too much rub on chicken legs. The cayenne pepper does build up. :yike:
Post by: JLS on June 17, 2017, 02:07:29 PM
I steer my wife by those every year trying to get one for father's day.
That's a bummer. My wife asked me if I wanted one for our anniversary, and I happily accepted.
I smoked a cow elk tenderloin for a couple of hours and it was amazing.
Post by: jrebel on June 17, 2017, 02:19:40 PM
Oh yeah....one don't!!!! Don't open the lid to look. You will be tempted to.....but don't!! Trust it is doing it's job and leave the lid closed.....unless you need to do a quick baste.
Post by: NOCK NOCK on June 17, 2017, 08:20:28 PM
Cooked 16 cheddar pork burgers on it today... :drool: :drool: :drool:
Post by: Wolfdog2314 on June 17, 2017, 08:26:39 PM
It is really hard to mess things up with a traeger. It is much different than a grill.....and there is a small learning curve to cooking with one but once you figure it out...... they are amazing. And very addicting. welcome to the club.......
Oh yeah....one don't!!!! Don't open the lid to look. You will be tempted to.....but don't!! Trust it is doing it's job and leave the lid closed.....unless you need to do a quick baste.
Exactly this. I have a green mountain grill. Pretty much same deal.
But it did take a few trial and errors with some meals until I found the right groove for cooking on it. I now cook on it just about every other night.
Cleaning it out every few uses with a shop vac (as mentioned) is also a must. If you notice your smoke not being as billowing as it once was, clean er' out and she'll start really smoking good again.
There's a bunch of good recipes online, good luck!
Post by: lokidog on June 18, 2017, 08:58:13 AM
Get a fitted cover for it. You don't want those pellets to get wet.
I have a GMG pellet grill and it's pretty much hands off. Set the temp and a timer and wait.
Only thing I've learned so far is it's possible to get too much rub on chicken legs. The cayenne pepper does build up. :yike:
The deal at Costco comes with a cover. :tup:
Post by: CLARKTAR on June 18, 2017, 09:02:52 AM
Wrap the big drip pan in foil, allows you to pull off dirty foil and replace with clean foil.
I upgraded the control module to a Savannah smoker. Pretty happy now I can smoke things st lower temps and don't have the same temperature swings I used to have.
Check out smoking meat forums and pelletheads
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Post by: KFhunter on June 18, 2017, 09:08:26 AM
It's woodwind by campchef.
https://www.campchef.com/woodwind/woodwind-grills/camp-chef-woodwind-pellet-grill-with-sear-box.html
(https://www.campchef.com/media/catalog/product/cache/1/thumbnail/1200x/040ec09b1e35df139433887a97daa66f/p/i/picture4_1.jpg)
It's got some neat features, one I like is you can dump the firebox ash out of the bottom of the burn pot instead of taking everything out and using a shop vac.
Post by: CastleRocker on June 18, 2017, 09:31:34 AM
I've never tried ice cream, don't see any way that would end well. We've done about everything else though. My daughter tried a LOT of stuff on it, and only found that you shouldn't bake cookies, or cakes in it. That's all the "don'ts" I can think of. Some casserole dishes aren't that great, but some are incredible! Take and bake pizza is much better on one.
Takes a bit longer to cook just about everything. Remember that "good things come to those who wait". In other words be patient!
Post by: trophyhunt on June 18, 2017, 09:36:15 AM
Post by: mossy8352 on June 18, 2017, 10:29:01 AM
Post by: h2ofowlr on June 18, 2017, 11:34:31 AM
Pick up a large roll of Costco aluminum foil and keep it down on the pan. Makes clean-up easy and helps prevent them from catching on fire. I shop vac out the pan usually after each use as well. I also line the drip bucket to keep critters out of it and toss it after use.
Lot of good recipes on the Traeger forums!
Post by: bearmanric on June 18, 2017, 10:17:13 PM
Post by: sled on June 18, 2017, 10:50:11 PM
For the coming winter do yourself a favor and get the insulated blanket they sell for your unit!! You will use less pellets and your temperature will run a little higher and will be more stable when smoking. Had our for years and use it every week. The burn pot will eventually burn out and the igniter will also but both are easy to change out. Kick back and enjoy!!!yep! A cheap welding blanket works great!!!
Post by: Skyvalhunter on June 19, 2017, 05:25:32 AM
Post by: NOCK NOCK on June 25, 2017, 07:56:44 PM
Post by: Johnb317 on June 25, 2017, 08:41:07 PM
Cash n carry!
Post by: Pnwrider on June 25, 2017, 09:03:25 PM
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Post by: buglebuster on June 25, 2017, 09:55:59 PM
Post by: PolarBear on June 25, 2017, 11:04:47 PM
Post by: Skyvalhunter on June 26, 2017, 05:33:04 AM
Post by: Timberstalker on June 26, 2017, 05:35:53 AM
Post by: Skyvalhunter on June 26, 2017, 05:39:14 AM
Post by: jackmaster on June 26, 2017, 06:48:32 AM
Post by: PolarBear on June 26, 2017, 08:28:25 AM
What don't u like about Traeger pellets?Pretty much what Timberstalker said. They also have a binder and fillers. It gives your meat an artificial redness. Lumberjack is and tastes like real wood. You can actually tell the type of wood in the pellet unlike Traeger.
Post by: Timberstalker on June 26, 2017, 08:51:25 AM
So Lumberjack is considered one of the best out there?
Never used them. I've used these and been extremely happy with them. Good value and superior flavor.
Post by: Special T on June 26, 2017, 08:56:20 AM
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Post by: Timberstalker on June 26, 2017, 09:05:35 AM
Peach pie. It's like you are sinning! :chuckle:
Post by: mossy8352 on June 26, 2017, 09:10:01 AM
Post by: PolarBear on June 26, 2017, 09:21:01 AM
You want something super amazing??We did peach, apple and bread pudding. Let's just say they were gone in a blink!
Peach pie. It's like you are sinning! :chuckle:
Post by: lamrith on June 26, 2017, 10:43:25 AM
Enough of that, on to the good stuff!
Welcome to the party folks!! Pellet grills can do pretty much anything. Now it may not equal a electric or stick burner if you like heavy smoke flavor, but it will give a nice flavor, and the wide range of cooking ability in one unit is really nice and unsurpassed imho.
General pellet grill items to make them run even better.
- For searing/grilling, talking high temp grill marks etc, Get a set of "grill grates"(http://www.grillgrate.com). They really change the way a pellet grill does with high temp stuff and worth every penny. They make a few sizes, it may be worth checking you grill mfg to see if they have custom sizes to fit your exact grill. I just have a pair of generic long ones and put them ontop of my stock grates.
Fish:
(https://uploads.tapatalk-cdn.com/20170626/3f2d6bfb3c40f154d2624db48f83a844.jpg)
Flank Steak:
(https://uploads.tapatalk-cdn.com/20170626/b6d6afdeb7ec47e0942aa68d22f2f06f.jpg) - Temp probes - Get a remote monitor temp gauge so you can keep an eye on you low n slow cooks. Also consider a thermapen instant read therm.
- Pizza stones/steel - Lets you take pizza to the next level. vI prefer steel as it is more durable and radiates heat better than the stones. I also bought a pair of Firebricks and a longer top steel to make a small chamber. A little DIY and get yourself a higher temp wood fired oven style cook. It will not hit the 900*+ for classic neopolitan, but I see 550*+ and it radiates from top as well. This setup cost me around $60, with plates from Amazon and firebrick form a local fireplace store, though bricks are also available on amazon. It can fit most medium and larger size pellet grills(Treager texas, GMG Daniel boone, etc)
(https://uploads.tapatalk-cdn.com/20170626/ffa88f388a16538857d0a5b6fc40c706.jpg)
Cooking
- Steaks - You want to do a reverse sear. Make sure to get a thicker steak (unless you are real good at the touch test for done-ness). I like 1.5" ones so I can put a temp probe in. Get your pellet grill running and smoking at low temp (180-200*) put the steaks on there 45min-1hr. I put a probe in and will run them long as possible, but pull off at 100* regardless of time. Pull them off grill and crank it to max (or if you have propane or charcoal then have it up to max temp and throw them directly on that to finish if you prefer) Once up to max temp throw them on and grill till desired done-ness, just realize your starting higher temp so times will be much shorter. My Rectec peaks about 500-550, and usually total of 4min a side gets me right where we like it. 2min, turn 45*, 2min, flip, 2min, turn 45, 2min done. with the above grill grates I get nice.
- PIZZA - take n bake and even frozen pizza taste better cooked at normal temps, just gets an extra hint of wood fire flavor. They go to the next level with the DIY pizza oven above. A large Papa murphy's take 5-6min to cook and will be crispy on the bottom with the DIY setup.
- Pork Shoulder - It's not just for pulled pork! Usually I see these in Cryopaks with two 6-10# shoulders. I make one as pulled pork, the other as burnt ends. Cook prep and start to cook both as normal. When one of them hits 170* pull it off, let it cool a little so that you can handle it then cube it up I have seen people say 1-2" cubes, I like them on the small side and stay at the 1/2-3/4" range. Cube and put in foil lasagna pan. Add sauce and mix well, just enough to coat everything, then add rub and mix, again just to coat. What you do not want is a ton of sauce in the bottom that has to cook/burn off. Then back in the smoker with the other butt. I let that run a good hour, go out and stir, another 30min, then stir and maybe check one. I have had them take 1hr, I have had them take 2.5hrs to be done, not overdone unless they are burning and black, then again some char tastes good too! They are done when they melt in your mouth and you want to run and hide with the whole pan for yourself.
- Pork Shoulder #2 - Take the Pork shoulder for pulled pork to 203-205* Many have found that makes it jut fall apart easier. It will literally fall apart in your hand. You can foil or not foil, I prefer to foil to push thru trhe statt and I add applejuise to sweeten and keep it moist. Regardless I would recommend when you are working with the burnt ends above pull the second shoulder and at least put it in a lasagna pan even if you do not plan to foil, it is worth it in ease of pulling off the smoker when done. A cup or two of applejuice in bottom helps keep moist too as well as for options to follow. DO not immediately sauce all the pulled pork, in fact most my friends and family prefer it not sauced and they add sauce as they wish. This lets the meat be the centerpeice and sauce and accent. It also helps for leftovers!
- Pork shoulder #3 - left overs, alternative uses. Pulled pork is just great for a ton of things when not sauced. Any left overs I put into vacuum seal bags (actually usually pull some aside before people come back for seconds). I go about 1.5#/meal as it equates to a typical family meal for us. Remember that apple juice./rendering in the foil pan? I put about 1shot glass worth in bottom of the vac seal bag, then add meat, then Vac seal with a date on the bag and into freezer. Get a good heavy bag rated for microwave use. These are instant 5 minute meal either at home or at hunting camp. Throw the bag in pot of boiling water and reheat and done. For Hunting camp I will take a pound and mix with Taco seasoning in a skillet just like you would with ground meat, then let cool and vac seal. A package of tortillas, lettuce, cheese, sour creme etc and you have a great quick camp dinner. I have done the same with burnt ends, though they are better fresh than vac sealed.
Post by: Skyvalhunter on June 26, 2017, 12:09:10 PM
Post by: Special T on July 18, 2017, 06:35:54 PM
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Post by: Igor on July 18, 2017, 07:20:15 PM
Post by: Special T on July 18, 2017, 07:52:26 PM
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Post by: Special T on July 18, 2017, 08:37:59 PM
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Post by: lokidog on July 18, 2017, 08:56:30 PM
Post by: PLUVIUSWAPITI on August 03, 2017, 06:27:54 PM
Post by: spddmn6 on September 08, 2017, 09:15:15 AM
Post by: lokidog on September 08, 2017, 10:52:54 AM
Don't let that smoke leaking out of the crack of the door go to waste! After purchasing a gasket from bbqgaskets.com and installing it, the smoke only comes out the chimney now and the temperature is more consistent on the dial.
Thanks for the tip.
How do you keep it smoking when cooking something at higher temperatures? It seems that very little smoke is produced at over 150 degrees.
Post by: spddmn6 on September 08, 2017, 11:04:15 AM
Don't let that smoke leaking out of the crack of the door go to waste! After purchasing a gasket from bbqgaskets.com and installing it, the smoke only comes out the chimney now and the temperature is more consistent on the dial.
Thanks for the tip.
How do you keep it smoking when cooking something at higher temperatures? It seems that very little smoke is produced at over 150 degrees.
That's exactly it. The high heat just makes it a fancy outdoor oven that uses pellets and puts a hint of smoke on the food. Sealing it up will help a little. Which is better than nothing. When on the smoke setting it is most concentrated. Works great on my pulled pork. Smoke for 3 hours then bump heat up to 250 until done. Very convenient on long cooks if you don't want to add charcoal or wood all the time. Be sure to check the hopper before doing a long cook to save yourself the trouble of running dry.
Post by: KFhunter on September 08, 2017, 11:18:56 AM
Post by: lokidog on September 08, 2017, 11:24:49 AM
Don't let that smoke leaking out of the crack of the door go to waste! After purchasing a gasket from bbqgaskets.com and installing it, the smoke only comes out the chimney now and the temperature is more consistent on the dial.
Thanks for the tip.
How do you keep it smoking when cooking something at higher temperatures? It seems that very little smoke is produced at over 150 degrees.
That's exactly it. The high heat just makes it a fancy outdoor oven that uses pellets and puts a hint of smoke on the food. Sealing it up will help a little. Which is better than nothing. When on the smoke setting it is most concentrated. Works great on my pulled pork. Smoke for 3 hours then bump heat up to 250 until done. Very convenient on long cooks if you don't want to add charcoal or wood all the time. Be sure to check the hopper before doing a long cook to save yourself the trouble of running dry.
So far, I'm not super impressed, I haven't used it a lot yet but I miss the browned crunch on the top of my grilled salmon.
Post by: spddmn6 on September 08, 2017, 11:30:27 AM
I'm tempted to try plugging up the chimney a little on high heat cooking -not all the way- but maybe half way with the door gasket in place. I get a lot of smoke coming out the bucket spout too.
You got me curious now....I might have to play around a bit. I have hardly ever messed with the chimney distance itself.
I forgot about something else I purchased on Amazon to get even more smoke. Search for (A Maze N Pellet Tube Smoker). I bought the 6" and 12" tubes. They are still very new to me. I have used it only a couple times. I haven't used it enough times to really judge the smokey goodness though. The 12" tube will go for about 3 hours. DO NOT grab those things bare handed when they're hot. It hurts. :chuckle:
Post by: spddmn6 on September 08, 2017, 11:33:16 AM
Don't let that smoke leaking out of the crack of the door go to waste! After purchasing a gasket from bbqgaskets.com and installing it, the smoke only comes out the chimney now and the temperature is more consistent on the dial.
Thanks for the tip.
How do you keep it smoking when cooking something at higher temperatures? It seems that very little smoke is produced at over 150 degrees.
That's exactly it. The high heat just makes it a fancy outdoor oven that uses pellets and puts a hint of smoke on the food. Sealing it up will help a little. Which is better than nothing. When on the smoke setting it is most concentrated. Works great on my pulled pork. Smoke for 3 hours then bump heat up to 250 until done. Very convenient on long cooks if you don't want to add charcoal or wood all the time. Be sure to check the hopper before doing a long cook to save yourself the trouble of running dry.
So far, I'm not super impressed, I haven't used it a lot yet but I miss the browned crunch on the top of my grilled salmon.
Good 'ol Weber kettle and charcoal for me when it comes to grilling. Traeger will never win that competition. Have you tried doing a whole chicken yet?
Post by: lokidog on September 08, 2017, 11:36:02 AM
Post by: spddmn6 on September 08, 2017, 11:37:26 AM
Post by: lokidog on September 08, 2017, 11:39:51 AM
Post by: KFhunter on September 08, 2017, 11:57:07 AM
I'm tempted to try plugging up the chimney a little on high heat cooking -not all the way- but maybe half way with the door gasket in place. I get a lot of smoke coming out the bucket spout too.
You got me curious now....I might have to play around a bit. I have hardly ever messed with the chimney distance itself.
I forgot about something else I purchased on Amazon to get even more smoke. Search for (A Maze N Pellet Tube Smoker). I bought the 6" and 12" tubes. They are still very new to me. I have used it only a couple times. I haven't used it enough times to really judge the smokey goodness though. The 12" tube will go for about 3 hours. DO NOT grab those things bare handed when they're hot. It hurts. :chuckle:
On a hot summer day in the sunshine you could use that all by itself and leave the treager off. I bet it would run about 150 in there.
Post by: KFhunter on September 08, 2017, 11:59:57 AM
Then I'm going to shred it all and make taquitos, I got a huge skillet I'll do onions, peppers and roll a ton of these things.
(https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Flautas_guacamole_tortillas.jpg/220px-Flautas_guacamole_tortillas.jpg)
Post by: KFhunter on September 08, 2017, 12:03:47 PM
Post by: KFhunter on September 08, 2017, 12:05:49 PM
Post by: spddmn6 on September 08, 2017, 12:06:19 PM
Post by: spddmn6 on September 08, 2017, 12:09:37 PM
Post by: lokidog on September 08, 2017, 12:13:53 PM
trying to clean out my freezer, I got hunting season coming up and hogs to butcher and I still got a lot of pork from this spring I butchered a couple non breeders so the roasts are huge
Wish you were closer, I'd offer to trade some spot prawns for pork. :)
Post by: KFhunter on September 08, 2017, 12:17:33 PM
Post by: lamrith on September 08, 2017, 01:52:58 PM
Pellet grills do not produce allot of smoke, they are not like a charcoal, electric or stick burner. Think blue hard to see is what they do. Typically they stop producing any smoke at all around 250*. There are supplemental devices to get more smoke like the Wedgie and Amazin Tube. Do not be afraid to use the traeger to it max temp, just know that if you have been all low n slow for a while then do high it is going to smoke bigtime from all the grease/drippings. Also be careful that grease is not under the drip tray as it could start a grease fire. I like to run my pellet grill high temp after every cook or two at low temp to keep the grease level under control.Don't let that smoke leaking out of the crack of the door go to waste! After purchasing a gasket from bbqgaskets.com and installing it, the smoke only comes out the chimney now and the temperature is more consistent on the dial.
Thanks for the tip.
How do you keep it smoking when cooking something at higher temperatures? It seems that very little smoke is produced at over 150 degrees.
Post by: KFhunter on September 08, 2017, 02:20:40 PM
I also run it on high to burn grease off the drip tray, it was taking too long so I got a weed burner torch. That scared me a bit, big flames, and it peeled the inside paint, so don't do that.
Post by: lokidog on September 08, 2017, 03:04:02 PM
:yeah:
I also run it on high to burn grease off the drip tray, it was taking too long so I got a weed burner torch. That scared me a bit, big flames, and it peeled the inside paint, so don't do that.
:yike:
I lined my drip tray with foil....
Post by: lokidog on September 23, 2017, 06:52:59 PM
Cooked a 5-6 pound pork loin tonight. Did an all day simple rub of brown sugar, seasoning salt and some spices. I smoked for about an hour and a half then roasted at 300, not sure how long. Had to pick up a thermometer at Ace and it was 135 inside, way too quickly, it hit 160. So, the flavor was great with a 3/8 inch smoke penetration layer but was a little dry. I'll have to watch that end timing a little more closely next time. (https://uploads.tapatalk-cdn.com/20170924/d4f68cd9912a0edfca699288730e28b4.jpg)(https://uploads.tapatalk-cdn.com/20170924/e322591849c4d13fdb4949f639dbdad8.jpg):yeah:
I also run it on high to burn grease off the drip tray, it was taking too long so I got a weed burner torch. That scared me a bit, big flames, and it peeled the inside paint, so don't do that.
:yike:
I lined my drip tray with foil....
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Post by: lamrith on September 23, 2017, 08:17:20 PM
Make sure to try reverse sear on steaks or pork chops. I find 1-2" thick steaks/chops turn out best.
Post by: lokidog on September 24, 2017, 09:01:01 AM
Yeah I pull port loins usually at 145*internal. looks like you had some moisture still in it. Looks good!!145 was my goal, but we had company come by and it shot to 160 a lit faster than i expected.
Make sure to try reverse sear on steaks or pork chops. I find 1-2" thick steaks/chops turn out best.
I need to keep a notebook to record times and temps for future reference.
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Post by: ironhead14 on December 01, 2017, 07:43:21 PM
Post by: KFhunter on December 02, 2017, 10:40:59 PM
Good luck with it. My $900 dollar one only lasted a year and it took a *censored* on me. I will never own another!
I rebuilt mine several times
It's easy to fix anything wrong with them. I had the auger seize up on me, the pellets got wet and got swollen up, froze then rusted in. I fixed all that, replaced the hot rod couple times, put in new electric circuit board, replaced the entire drum (warranty)
Pretty much everything on mine has been fixed/replaced or modified.
Post by: Boss .300 winmag on December 03, 2017, 04:36:22 AM
Don't let that smoke leaking out of the crack of the door go to waste! After purchasing a gasket from bbqgaskets.com and installing it, the smoke only comes out the chimney now and the temperature is more consistent on the dial.
Thanks for the tip.
How do you keep it smoking when cooking something at higher temperatures? It seems that very little smoke is produced at over 150 degrees.
That's exactly it. The high heat just makes it a fancy outdoor oven that uses pellets and puts a hint of smoke on the food. Sealing it up will help a little. Which is better than nothing. When on the smoke setting it is most concentrated. Works great on my pulled pork. Smoke for 3 hours then bump heat up to 250 until done. Very convenient on long cooks if you don't want to add charcoal or wood all the time. Be sure to check the hopper before doing a long cook to save yourself the trouble of running dry.
So far, I'm not super impressed, I haven't used it a lot yet but I miss the browned crunch on the top of my grilled salmon.
Good 'ol Weber kettle and charcoal for me when it comes to grilling. Traeger will never win that competition. Have you tried doing a whole chicken yet?
:yeah: When I do whole chickens on the Weber people just can’t believe how juicy and good they are.
Lokidog next time your up I’ll get you some dry rub for chickens, or anything else, it’s a good all around dry rub. :drool:
Post by: lokidog on December 03, 2017, 05:36:17 PM
Don't let that smoke leaking out of the crack of the door go to waste! After purchasing a gasket from bbqgaskets.com and installing it, the smoke only comes out the chimney now and the temperature is more consistent on the dial.
Thanks for the tip.
How do you keep it smoking when cooking something at higher temperatures? It seems that very little smoke is produced at over 150 degrees.
That's exactly it. The high heat just makes it a fancy outdoor oven that uses pellets and puts a hint of smoke on the food. Sealing it up will help a little. Which is better than nothing. When on the smoke setting it is most concentrated. Works great on my pulled pork. Smoke for 3 hours then bump heat up to 250 until done. Very convenient on long cooks if you don't want to add charcoal or wood all the time. Be sure to check the hopper before doing a long cook to save yourself the trouble of running dry.
So far, I'm not super impressed, I haven't used it a lot yet but I miss the browned crunch on the top of my grilled salmon.
Good 'ol Weber kettle and charcoal for me when it comes to grilling. Traeger will never win that competition. Have you tried doing a whole chicken yet?
:yeah: When I do whole chickens on the Weber people just can’t believe how juicy and good they are.
Lokidog next time your up I’ll get you some dry rub for chickens, or anything else, it’s a good all around dry rub. :drool:
Yum! :tup: