Smoked up a great spiral cut ham.
Used mustard as the binder on the ham.
Cover Spiral Ham with just Brown Sugar.
Let the Char-Griller get up to a god stead heat
Put Spiral Ham in Te Char-Giller 980
Smoked until internal temp reach 135 and put on a coat of glaze. Added another coat of glaze to the Ham about 5 minutes later.
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https://www.youtube.com/watch?v=B_cZ3gWFeRQ
Smoked Tacos & Quesadillas on the Masterbuilt Smoker...
1 Pound Ground Beef & 1 Pound Of Sausage
Mixed with Taco Seasoning
Smoked Temp set to 225 in the smoker
Cooked Meat until internal Temp of 165
Brought meat in and crushed up and then made the tacos.....
Smoked the Quesadilla with butter on each side and a variety of chesses until it looked correct ....
And it was a great dinner....no grease in the meat to get the soft shell nasty.....
Keep cooking and enjoy...
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https://www.youtube.com/watch?v=hnsA8hBs4W8
Today we are smoking chicken legs........using the Masterbuilt 40" Smoker, which came in handy with how well it is insulated and in Temps that did not get out of the 30"s......
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https://www.youtube.com/watch?v=MgXc4xLQHh8
Smoked Bottom Round Roast on the Char-Griller 980.
Rubbed the meat down with Avocado Oil as a binder, then rubbed it down with some beef/steak rub mixture.
Fired up the Char-Griller 980 to 225 degrees, and smoked it until it reached an internal temperature of 140 degrees.
Pulled it off and wrapped it in foil and let it rest for 30 minutes, then sliced it up and a super great dinner.
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https://www.youtube.com/watch?v=XokUMMo2L0Y
Smoked Chicken Legs on the Pit Boss Pro Series 1600
Had some really nice and fat skinless Chicken Legs. Sprayed them down with Avocado Oil Spray as a binder, and the added Rub Some Chicken and Rib Shack BBQ Rub to all sides of the Chicken Legs.
Had the Pit Boss 1600 Elite fired up to 225 degrees. Placed the chicken legs on the Pit Boss and then flipped them over every 15 minutes for 1 hour. After 1 hour the internal temps had reached around 155-160 degrees and the added some Sonys Sweet BBQ Sauce to the chicken legs. Let them smoke for another 7 minutes to get the sauce nice and sticky. Pulled them off and let them rest for 10 minutes. and then had a great dinner.
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https://www.youtube.com/watch?v=fOHTHE0EkG8