Would.

I looooove these

Wow you nailed that. :clap:

We just bought our third Gateway Drum Smoker for our comp team and I’m never looking back. I’ve used stick burners and pellet grills for years but these things are insane. The ability to cook ribs, brisket, pork and chicken in about half the time and have it turn out as if it’s been cooked low and slow - even better - is absolutely incredible.

There’s a reason those things are one of the hottest items on the circuit right now. We love them.

Thanks. Nailing it in the sous vide isn’t hard, but damn that tasted good. I’ll keep that marinade around!

https://youtu.be/s7w6GggnRgw

Recipe is in the description. I left out the vodka.

Looking for something different to do for this weekend. Thinking about doing a barbacoa on the smoker with some beef cheeks. Going to swing by the store today and see what they have.

Thinking about doing this again.

https://scontent-ort2-2.xx.fbcdn.net...13&oe=5B961D42

I just bought some Wagyu from Snake River Farms. I don't ever cook or eat steak at home, because I'm a lazy POS most of the time. I was wondering if you guys have had success cooking it on the stove with a cast iron pan.

I've always had difficulty grilling steak at home and it always ends up rubbery (I like my steak medium-rare). I believe that is because I don't have the grill hot enough, I'm not sure. The grills at restaurants can heat up quicker & are more powerful than home propane grills.

I thought about getting a wood pellet grill because you can be an idiot and use that, but I would think it would be even worse for steak and wouldn't sear the outside correctly. Anytime you cook steak longer, at less heat isn't good or so I've always been told.

Quick Question, I am currently using an electric smoker and I am getting good meat out but I have no smoke ring. I like the ease of use of the electric but am thinking of stepping up and going pellet. Do the Traegers and other Pellet units actually give a decent smoke ring??

ive used electric smokers for 15 years on every kind of meat that exists. Never had an issue. What’s your technique?

Maybe to hot get a thermometer thats accurate not the one that in the door. Check your temp low and slow is the key to smoke rings. Also dont worry about it unless your in competition. Many cook higher heat 270 to 300 so they dont have to stay up all night tending the pit. It will still taste good but may be little if any smoke ring.

Yeah. If you're not in competition, taste is all that matters. **** a smoke ring.

l rarely with any meat get higher than 220. Low and slow always.

Yep nothing wrong at all with that at all.

I stopped at Costco on my way home and fell in love with this smoker I looked over. My wife would divorce me if I brought another grill or smoker home but I was tempted. Only thing is I know no one who has this brand or model. It seemed heavy and well made for a Grand.

https://www.costco.com/Champion-Comp...100382905.html

https://images.costco-static.com/Ima...recipeName=680