Quote:
Originally Posted by AussieTitch
Awsome.!
Smoking the ground beef, to Temp?or just smoke infusing then frying?
cheers.
Titch
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Smoking mostly for the flavor. Gets a partial cook, for sure (maybe a "medium" if a full fry would be a "well done"). Then tossed into the pot with the other goodies to finish the process.
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Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM), UDS (Weber lid mod), Rib-O-Lator. BLACK thermapen
Everything I cook is judged by SIX!!
Daddy and Me BBQ Competition Cooking Team
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