04-03-2011, 03:43 AM
John,
I have had my Louisiana grill for about two years. My favorite is pork also by far. I also do brisket, Turkeys, fish, pizza, cookies, Etc. I use mine two to three times a month if not more. Even in the winter. I just throw an old wool blanket over it and it maintains the heat just like summer.
I to have mixed up my own rub, spent many hours working up in my book what tastes the best. I have smoked ribs, chicken and pork shoulder for a local sports bar for a weekend special. Problem is that they want me to do it all the time now.
We have a smoker that we keep up at Buckboard marina all year and we fill it up in the morning before we head out on the lake. When we come back in, we check it and usually within a few hours, things are finished and we have a great feast each night. Man we eat good at the lake.
We have done tri tip, pork sholder and two years ago Villa tournament we did a prime rib. Now that one rocked!!!!
In my book there is always something to learn when it comes to smoking up fish, meat and whatever else you can dream up. My favorite wood I use is a mixture of Mesquite and apple. I will use some hickory occasionally two.
If I had my choice between a smoker like mine and a gas grill, I would chuck my gas grill and have a Louisiana grill or traeger smoker hands down. Nothing better than these two in my book.
[signature]
I have had my Louisiana grill for about two years. My favorite is pork also by far. I also do brisket, Turkeys, fish, pizza, cookies, Etc. I use mine two to three times a month if not more. Even in the winter. I just throw an old wool blanket over it and it maintains the heat just like summer.
I to have mixed up my own rub, spent many hours working up in my book what tastes the best. I have smoked ribs, chicken and pork shoulder for a local sports bar for a weekend special. Problem is that they want me to do it all the time now.
We have a smoker that we keep up at Buckboard marina all year and we fill it up in the morning before we head out on the lake. When we come back in, we check it and usually within a few hours, things are finished and we have a great feast each night. Man we eat good at the lake.
We have done tri tip, pork sholder and two years ago Villa tournament we did a prime rib. Now that one rocked!!!!
In my book there is always something to learn when it comes to smoking up fish, meat and whatever else you can dream up. My favorite wood I use is a mixture of Mesquite and apple. I will use some hickory occasionally two.
If I had my choice between a smoker like mine and a gas grill, I would chuck my gas grill and have a Louisiana grill or traeger smoker hands down. Nothing better than these two in my book.
[signature]