El Scorcho
Got Wood.
The weather is finally starting to warm up, so I might get a chance to get my new Chargriller Outlaw ready. It's new, but it was already set up and sat for a while so it has some paint chips and a bit of rust in the ash pan that I need to tend to. To apply the high heat paint and treat the wood shelves, I need temps to be above 50, and I think the warmer weather will be here soon. Once I get that done I can season it and start smoking!
As a rookie to low and slow, what do I cook first?
Ribs, Pork Butt, shoulder, Tri-Tip, etc..., or do I just jump right up and go for the Brisket, lol?
As a rookie to low and slow, what do I cook first?
Ribs, Pork Butt, shoulder, Tri-Tip, etc..., or do I just jump right up and go for the Brisket, lol?