What's Cookin?

Just wood pellets is what its made for.

 

I actually have that pellet smoker and love it! It has put out some nice ribs I have to use it more but it’s pretty easy to use, only problem is I’ve had to repair it at least four times.

 

I'm sure you prob do but you have to keep these very clean .Small shop vac and you clean the hole where the pellets fall in after every cook before you start another.I read the reviews and I didn't clean it after my first cook the igniter hole .it did quit on me but I cleaned the hole out really good and shop vac it and it started up again just fine.Horrible conditions with a 20 to 25 mph gust.Its still going strong for now .I can't stress enough clean this after every cook.

 

Also where the temp probes go in ,its a hole there so I stopped it up with a peace of foil and if you look closely you will see it .Didn't clean it after first cook and strong winds caused the problems.Basically it flooded the igniter hole with pellets causing the failure.I also took 2 fingers and kind of scrubbed the igniter like you would rub a clit in betwén 2 fingers.

 

My next door neighbor got one about a year ago but it's a different brand. I helped him unload it and was heavy as shit. He does a straight up Texas rib just salt and pepper on it and they are amazing.
Not as smokey as a traditional smoker IMO but the meat turns out super moist.

 

Does anyone do open grilling? The bodega around the corner from here does marinated pollo asado on a humongous charcoal open grill and it is juicy and fall-off-the-bone tender. It is what El Pollo Loco aspires to be.

 

Tonights herb of the week. Small local grow.

 

Looks good. I got 14 grams of this yesterday. Plug didn't know the strain but it has a very strong smell to it. I like it. I just smoked a blunt and I'm high AF. Lol.

 

That looks dense as fuck and very nice. I have one in cure right now that we've been hitting on but it's not ready yets

Very nice and it looks great. I have some curing which should be ready in a day or two.

 

I would stick with the Bodega around the corner.

 

It works great ! Most folks dont have a clue how to smoke .Its a art.Most havr big huge white clouds of smoke coming out the stacks lol.That's no good !

 

When you see white smoke out of your smokestacks what it means is your fire is smoldering and its not ready for cooking.White smoke is dirty smoke and its not what I like to cook on.When you see thin blue smoke to almost invisible this means your fire is right and ready for cooking.These pellet grills produce a very clean smoke but you have to store them in a dry place when not using them.

 

Give you a example , you ever stood around a campfire and wood is wet ? And the smoke just sticks to your clothes like glue..lol well same thing happens to your meat when your fire isn't hot enough.Now the tricky part with bbq is maintaining a low temp while having a hot fire.

 

Precisely what I do. El Pollo Loco looks tasty, smells awesome, and has positively no flavor of which to speak.

 

And it fucks my stomach up!

 

It is real dense. I grind up a little bud and it rolls a blunt and a packed bong. Has a spice kind of taste to it. Better picture in natural light.

 

I need to learn how to grow my own. It would be so much cheaper for me. I spend way too much money on tree. I don't really know where to even start though.

 

This shit is bomb. Those two bu

It's not hard to grow outside at all but I've found curing is a bit of art because it depends on many other factors. And trimming just flat out sucks, it's such a menial job I feel like stabbing myself in the eyes.

There is a ton of books out there about growing if you don't feel like perusing the net. Just make sure you get them before that last frost. I know of a dispensary that just took a huge hit because they wanted too wait one more day.

 

Those two tiny nugs I posted was just under a quarter. Looks like a gram from pictures.

 

Pure fire