Saw it while driving a van for work. Spent my lunch break driving this thing back to my house.
It’s got some rust, the existing paint is faded, and the thermometer is shot.
So I got a wire wheel for my grinder, a couple cans of high temp flat black paint, and a couple universal thermometers.
It’s far from perfect, but it looks great from 10 feet away, and it only cost me like $20 n supplies!
I’ve never owned a grill before, believe it or not. Let alone a smoker, or anything to do with charcoal. But so far I love it.
Made lots of hotdogs to practice getting it hot and running it. Made steak for my friends, with some guidance, and the consensus was “tasty!”
Thanks!
I’m thinking this winter I might get a pellet maze and cold smoke some cheese 😬
Try adding cheezits. For like 20 minutes. I might have been drunk the first time (every time) I’ve done it but I’ve never regretted it
I will try this!
To get that extra cheesy cheese flavored cheese!
In the larger compartment with the cheese, or in the smoke-making section? I’ve never used a smoker; I’m just curious.
I put it in the large section where everything to get smoked goes. I’ve also just done it on a coal grill while it heats up and is still all smokey. Really just whatever works to get the smoke on them.
How interesting.
Just think of it like this. Ever have a smoked gouda? Now make it a crunchy salty cracker. That’s basically the goal.
i can’t think of anything i’ve smoked that isn’t improved. including baked beans. try these
Ugh. I’ve since gone vegetarian and my smoking buddy (who’s smoker and grill I used for free) moved away. I might have to see if I can rig something up and maybe smoke some jalapeno poppers on my little ufo grill or something.
Those look amazing though
yeah, we put some seasoned goat cheese in a few jalapenos (still wrapped in bacon because they’re that kind of vegetarian) for our vegetarian friend when we make MOINKs.
Why have I not thought of smoked goat cheese jalapeno poppers? Alright, as soon as it’s not 90+ out again I’m grilling. Bring on the cheese.
remember: sauce, then dust with rub. otherwise you’re just tossing rub at the pepper and hoping
Mmmm, smokey goat gouda.