Wow, followed a NY Pizza recipe from here and it came out fantastic. I think a bit hotter would help with crunchy, did this at 400f and I may need to boost it to 500f for a crunchier crust. My launch skills are terrible.
Kids love it!
Super simple though, but can launch one every 10 ish min.
We have kids tournaments this weekend so need to prepare not to have much time to cook. Two racks of pork back ribs and one rack of beef ribs and some smoked beans will do.
Porkrib1- honey hogs bbq rub
Porkrib2- 187bbq rub
Beefrib1 - sweet ribs brown sugar, hoisin sauce
Beans - Melody of beans from multiple cans. Bacon, brown sugar, ketchup, mustard, worchestersire sauce, salt pepper, bbq rub .
Can’t wait 3-2-1 method at 250.
How does everyone handle multi meat types? I have a pork but bone in, pork ribs , and two spatchcock chickens.
Pork but will go in tonight 9-10pm ish at 250. Plan to wrap it at 6am. Throw o the ribs and chicken 6:30am at 250. Go for a 3 hour bike ride at 7am and be home around 10-10:30 ish to pull it all off and rest. Looking for a late lunch.
Anything you guys would do different?
Just received today, chicken on after burn-in. Tomorrow throwing a brisket on. I’ve had a few other smoker GMG, TR, and thought I’d try Yoder.