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  1.

    What's going on the smoker/grill today?

    Sampled it warm and it was pretty damn good going to let it sit overnight in jars and try again tomorrow.
  2.

    What's going on the smoker/grill today?

    More o less followed this used salt and a premixed salsa spices mix also added hatch green chillies to mine https://www.meatchurch.com/blogs/recipes/smoked-salsa?fbclid=IwAR0AsCONbW7VanE4kJu8Y9d9ET1hzRzYf4vM7cARkZZ7iLRpLK1i81Tfr3A
  3.

    What's going on the smoker/grill today?

    Yea I went for the BFG this year up from the 1100 Pit boss its nice having the space but it does like the pellets, still got my old school offset too
  4.

    What's going on the smoker/grill today?

    Giving smoked salsa today
  5.

    So instead of Bourbon tonight...(gasp)

    It’s good little stronger being 101 proof you get that oak taste on it where you don’t really have that flavor on the regular red breast
  6.

    So instead of Bourbon tonight...(gasp)

    how is the Lustau have a bottle but have not opened it yet, I picked up the Kentucky Oak release of Red Breast really like it as well
  7.

    So instead of Bourbon tonight...(gasp)

    my go-to Irish
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